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5 from 3 votes

Pumpkin Spice Morning Muffins

Sweet, soft, and gluten free bakery style Pumpkin Spice Morning Muffins.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Spice Morning Muffins
Servings: 18
Calories: 195kcal


  • 18 standard cupcake liners
  • 2 tablespoon flaxseed, ground
  • 6 tablespoon water
  • 1 3/4 cup flour, gluten free
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger, ground
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla extract
  • 3/4 cup coconut sugar
  • 1 cup pumpkin, canned
  • 3/4 cup chocolate chips, dark

Serve With

  • 2 cup Greek yogurt, vanilla
  • 2 medium nectarine


  • Preheat oven to 375 degrees. Line muffin tin with paper liners and grease with coconut oil or your choice of oil. Set aside.
  • Whisk together the flax and water; allow to thicken.
  • Using a mixing bowl, blend together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger. Set aside.
  • Melt the coconut oil and then pour into a large mixing bowl with vanilla and the flax mixture together. Mix in the sugar and pumpkin puree. Blend well.
  • Gradually add the flour mixture and stir until just combined; avoid over-mixing. Gently fold in the chocolate chips.
  • Scoop batter into muffin cups evenly and bake for 20 minutes or until a toothpick inserted comes out clean.
  • Allow to cool for 5-10 minutes on a cooling rack. Serve with a small side of yogurt and nectarine slices. Leftover muffins may be stored in the fridge for a few days or in the freezer for a month.


Calories: 195kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 147mg | Fiber: 3g | Sugar: 17g