Healthy Fall Muffins

Let me start off by being the first to say that I am terrible at measuring (cooking school taught me that), and even more so at writing things down.  I am still learning to organize my ideas. So, please bear with me as I attempt to give you the closest recipe that I can.  Keep in mind it is ok to go a little over, or a little under.  Better yet, change, or add similar ingredient and personalize it for you.

These muffins were delicious, and they were gone the next day.

Pumpkin Paleo Muffins


You will need:

  • 1 cup Pumpkin Puree (home made or store bought)
  • ½ cup Almond Butter (homemade or store bought)
  • ¼ cup Chocolate chips (optional) (could use walnuts or pecans)
  • 2 Large eggs
  • ½ cup Honey
  • ½ cup Rolled oats
  • ½ tsp. Baking soda (less is more. To much tastes gross)
  • 1/8 cup Flaxseed (I add just for health purposes)
  • ½ tsp. Salt (less is more)
  • ½ tsp. Nutmeg (it tastes soooo good)

Additionally you could add cinnamon or allspice, I didn’t have any, so I didn’t add any.


     Before my pumpkin plant rotted, it produced 3 little pumpkins.

pumpkins homegrown

Preheat your oven to 375.  Cut the pumpkins in half, and scoop out the center. Place them face down on a cookie sheet (I use tinfoil so I have less dishes later).  Bake for approximately one hour or until soft.  Let the pumpkins cool, and then scoop the meat away form the skin. Put it in a blender, and voila pumpkin puree.


I dislike peanut butter with a passion, so I use almond butter. I did not have any almond butter, or almonds (or so I thought).  I found a snack jar full of mixed nuts so I picked out all the almonds and spun them in the food processor till it was the consistency that I wanted.

My family complains when I put chocolate chips in my muffins, but I love chocolate, so I put those in the food processor too.  There I go again being a sneaky chef.  I thought it was brilliant, and tasted just like those little Justin’s packets of almond butter and chocolate.

homemade almond butter

     Place all of the ingredients into the blender, and blend until smooth.  Distribute the batter evenly into a prepared muffin tins, and bake at 375 degrees for about 12-15 minutes (I live in the mountains it might take less time if you are at lower altitude).  Poke the center of a muffin with a toothpick.  If it comes out messy you need more time, if it come out clean your muffins are done.

Let cool and enjoy!

healthy pumpkin muffin recipe  

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xoxo- Emily

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