Healthy Pumpkin Spice Muffins (No-Added Sugar!)

Try my healthy, refined sugar-free pumpkin spice muffins this fall. These muffins are naturally sweetened with real fruits and vegetables. They’re also dairy free and gluten free!

COOKING TIME: 35-40 minutes

YIELD: 12 muffins

ingredients

• 6 eggs, beaten

• 1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)

• 1/2 cup butter, clarified butter/ghee, or coconut oil, melted

• 1 teaspoon pure vanilla extract

• 1 mashed banana 

• 1/2 cup coconut flour

• Pinch of sea salt

• 1/4 teaspoon baking soda

• 1 tablespoon pumpkin pie spice

• 3 cups shredded carrots (approximately 4 large carrots)

• Optional: 1/4 cup raisins or dried cranberries

Method

1. Preheat oven to 350F.

2. Whisk the eggs, pumpkin, butter or coconut oil, pure vanilla extract, and banana in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined. Gently fold in the carrots and optional raisins or cranberries.

3. In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining, whereas standard papers may easily stick!).

4. Bake for 35-40 minutes. Remove from oven and let sit for 10 minutes before serving.

Change it up!

• Add 1/2 cup chopped walnuts for crunch.

• If you don’t have carrots, add shredded zucchini or sweet potato.