Healthy Pumpkin Muffins

OK so these muffins are my grandsons absolute favourite! They may not last long in your house. I have included the original recipe and a second version which is my spin on the recipe. Enjoy!


1-1/2 cups Almond Flour

¼ cup Ground Flax Seed

¼ cup Chopped Pecans or Walnut or any other nut you like

¼ cup 70% Chocolate Chips

1 tsp baking soda

¼ tsp sea salt

3 tsp Pumpkin pie spice

Optional Add Ons - ¼ cup unsweetened Coconut, 2 Tbsp Sesame Seeds, 2 Tbsp Hemp seed, 2 Tbsp Pumpkin Seeds, ½ cup vanilla protein Powder

1 cup pumpkin puree

3 eggs

¼ cup avocado oil or Olive oil or Apple Sauce or chia seed (already soaked)

½ cup Honey or Maple Syrup

How To Make: PRE-HEAT oven 350. Bake for 22 mins or when toothpick comes clean.

1. Put all the dry ingredients together and mix in bowl.

2. In another bowl mix Pumpkin, eggs whisk well. Add oil and honey.

3. Line muffin tins with Parchment liners. Fill batter to top of liner and bake. This recipe will make a dozen very small muffins. I make a triple batch, that way I use the full can of pumpkin puree (796 ml). I Triple everything, except the salt, 1/2 tsp salt only. I fill the muffin liners to the top, this makes 18 muffins. They freeze well. Below is the recipe I have been using, it is less carbs and low sugar, high fiber and delicious.



HELEN’S VERSION OF HEALTHY PUMPKIN MUFFINS This recipe is for a triple batch – Approx. 18 muffins.

4-1/2 cups Almond Flour

1 cup Ground Flax Seed

1 cup Chopped Pecans or Walnut or any other nut you like

½ - 1 cup 70% Chocolate Chips (depends on how much chocolate you like)

3 tsp Baking soda

1/2 tsp sea salt

9 tsp Pumpkin pie spice

2 tsp Vanilla extract

1 can (796 ml pumpkin puree)

9 eggs

1 cup chia seed (this means dry chia seeds but chia seeds that have been soaking in water already to make 1 cup)

¼ cup of maple syrup (sometimes I don’t use sweetener at all)

Optional Add Ons - 1 cup unsweetened Coconut, 4 Tbsp Sesame Seeds, 4 Tbsp Hemp seed, 4 Tbsp Pumpkin Seeds, 1 cup Protein Powder.

How To Make: PRE-HEAT oven 350. Bake for 25 mins or when toothpick comes clean.

1. Put all the dry ingredients together and mix in bowl.

2. In another bowl mix Pumpkin, eggs whisk well. Add chia seed and sweetener if using.

3. Line muffin tins with Parchment liners. Fill batter to top of liner and bake.





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