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Mini Pumpkin Muffin Recipe

Fall-inspired with gut-healthy spices Paleo breakfast muffin.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine American
Servings 12


  • 1 cup coconut flour
  • 1 cup almond milk unsweetened
  • 5 eggs room temperature
  • 1/3 cup maple syrup
  • 1/4 cup Organic Vegan Shortening Nutiva
  • 1/4 cup pumpkin canned
  • 1.5 tbsp pumpkin pie spice ground
  • 1 tbsp + 2 teaspoon vanilla extract
  • 1 tsp lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg ground


  • Preheat oven to 350 degrees.
  • Line a 24-count mini cupcake holder with liners (or coat very well with oil / spray).
  • Place all dry ingredients in one bowl. Stir, and set aside.
  • Place all wet ingredients and beat together by hand (or with a handheld or immersion blender).
  • Add wet ingredients to dry ingredients and stir together by hand.
  • Pour batter into cupcake liners, filling a little more than ¾ way full.
  • Place in the oven and bake for 15-18 minutes, until the tops are golden brown (depending on your oven).
  • Remove from oven, and enjoy!
Keyword dairy free, gluten free, paleo