Pumpkin Spice everything shows up first thing in the fall, and suddenly becomes an inescapable seasonal element right up until December (when “holiday spice” becomes a thing). Of course, a little ingenuity turns up the fact that, apart from the pumpkin itself, the combination of spices really doesn’t change that much (cinnamon, clove, allspice, ginger, nutmeg). But if you’re like us, you’ll also end up with an extra can of pumpkin that didn’t get used in the first half of the fall season. No doubt after that pumpkin pie you made you’ve got some leftover canned pumpkin that you’re trying to use up. We used to too, and we’d just end up with half a can of pumpkin in the fridge for a couple of weeks that would just get tossed out.

The thing about pumpkin is that it’s a highly nutritious squash, and contains a ton of vitamin E, along with a healthy dose of antioxidants and fibre. Plus, as a baking additive, it can easily be covered up with other flavours (as you’ll soon see), adds a healthy bulk to baked items, and helps breads and cakes stay nice and moist.

This recipe is one that I made up, with just a few modifications from more standard muffin recipes. You can trick this one out for any season. We like them for Christmas because you can add chopped pecans, dried cranberries, or even chocolate chips. But they’re great any time of year, and make a nice coffee muffin throughout the fall.

Check out the recipe below, and feel free to share the love!

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Pumpkin Spice Muffins: (recipe makes 12 muffins)


  • 1 cup pumpkin puree
  • eggs
  • 1/2 cup unsweetened applesauce (hint: I used one of our kids’ unsweetened raspberry apple Applesnax for convenience. It’s about half a cup.)
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil (hint: make sure the oil is in liquid form)
  • 1/2 cup all purpose flour
  • 1 cup oat flour (hint: I make this myself by blending 1 cup of Only Oats Gluten Free Quick Oat Flakes in our Vitamix)
  • 1/2 cup quick oats (unblended)
  • 4 Tbsp plus 4 tsp Truvia Baking Blend
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt


PREP TIME = 10 minutes
COOKING TIME = 20 – 25 minutes
TOTAL TIME = 35 minutes

  • Preheat oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tray with paper liners
  • In a large bowl, add egg, pumpkin puree, applesauce, vanilla, coconut oil, and Truvia Baking Blend. Using a wire whisk, mix until combined.
  • Begin folding the dry ingredients into the wet ingredients using a rubber spatula. NOTE: be sure not to over mix; just enough to see the dry ingredients become wet.
  • Spoon batter evenly into the 12-cup prepared muffin tray.
  • Bake muffins for 20 – 25 minutes at 350 degrees Fahrenheit, or until the tops no longer look wet and they bounce back to the touch.
  • Let muffins cool for at least 10 minutes before removing them from the tray and placing them onto a wire rack, allowing them to cool completely.

Our family loves to cut these delicious muffins in half and spread some butter on them before eating. However you and your family choose to eat them, please ENJOY!!!

Tried it?


Tried it? Let us know what you think in the comments below. And don’t forget to get creative with these yummy muffins!

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