Healthy pumpkin muffins

Happy November! It’s a brand new month and the fall vibes are in full swing. In California, it’s still been pretty warm but it’s FINALLY getting a little chilly and we are ready to light those fall scented candles and get our cozy on (and maybe snack on one of these healthy pumpkin muffins or two…)

The weirdest thing about November is that it’s half fall, half Christmas vibes. The LSF HQ team just chatted about this during our last meeting and the general consensus was that none of us were fully in the Christmas spirit just yet – we still want all things pumpkin and are in full Thanksgiving mode! How do you feel about it? Tell us in the comments!

Healthy pumpkin muffins

To celebrate November and it still being fall (yes people, still fall, don’t break out the Christmas music just yet) we’re giving you this mouth-watering healthy pumpkin muffins recipe! These Pumpkin Spice Crumble Muffins are literally to. die. The perfect blend of pumpkin, spice, and a little bit of crunch. Count us in.

Psssttt… if you’re pumpkin obsessed like we are, try out these gluten free pumpkin oat bars too! Make it a pumpkin baking spree, ya know.

As the holidays are approaching, we’re really trying to keep our nutrition game on point. There are so many sweets, treats, cozy dinners and yummy foods that taste 10/10 but leave us feeling a little bleh. That’s why we absolutely love the Guiltless Nutrition Lifestyle & Recipe Book – it’s got recipes just like this one, that totally satisfy our sweet tooth but leave us feeling guilt-free! There’s breakfast, lunch, dinner, snacks, sweets, cocktails, and so much more in this thing, literally making it our #1 nutrition guide essential. Totally healthy, totally DELISH, totally something you need to download RN. Get it here!

Alright, let’s get to it. Put on this cozy acoustic playlist and get baking GF.

The muffins 

1/4 cup coconut oil melted

1/4 cup almond butter

3 large eggs 

1/2 cup Monk fruit sugar 

2 tbsp maple syrup 

1 cup pure pumpkin puree

2 tablespoons coconut flour

2 cups almond flour

1/2 tbsp baking powder

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

The topping  

1/4 cup coconut oil melted

1 tbsp maple syrup

1 tbsp pumpkin pie spice 

1/2 cup oats

Add almond flour 1 tbsp at a time, mixing in until it becomes a crumble 


Mix wet ingredients together

Add dry ingredients (add addition almond flour as needed to get muffin batter consistency)

Fill muffin tins about 3/4 with mixture

Add about 1 tsp topping on each and place in the oven.

Preheat oven 375 

Bake for about 20-22 minutes 


Notify of
newest most voted
Inline Feedbacks
View all comments
2 years ago

Omg this is just what I needed;) Thank you Katie!!

2 years ago

This looks so delicious! I can’t wait to make these.

Allison Carroll
Allison Carroll
2 years ago

OMG these are SO GOOD

2 years ago

What is a good substitute for the monk fruit sugar?