Pumpkin Spice Muffins

IMG_9877Our world has been pretty insane lately….

Since the passing of my in-laws we’ve been going like mad to handle all the legal and financial aspects of closing out their estate.  On top of that we were already committed to a number of projects and events that we couldn’t/wouldn’t miss in September.  October went by in a blur and now it is November.

The holidays are upon us now…. time for honoring old traditions and also making some new ones.  Brian and I hope to be able to slow down a bit this holiday season.  He’s trying to reign me in… I tend to go overboard during the holidays… scheduling us to host and attend more events than it’s possible to attend and/or enjoy.  Cookie Swaps and Open Houses and visits to every single holiday event…. well, they all seem like good ideas in November…. then come mid-December I’m kicking elves and snarling at Santa.  Not so merry anymore….. Hopefully we can slow down a bit more this year… take a bit more time to ourselves to just enjoy the holiday and each other.

Speaking of things to slow down and enjoy… bake a batch of these muffins and enjoy with a cup of tea and a good book.  🙂

Pumpkin Spice Muffins


  • ¾ c. Coconut Flour
  • ½ c. Pumpkin Puree
  • ¾ c. Maple Syrup
  • 6 Eggs
  • 1 tsp. Ground Cinnamon
  • ½ tsp. Ground Ginger
  • ¼ tsp. Ground Cloves
  • ¾ tsp. Baking Soda
  • 1 tsp. Apple Cider Vinegar (or lemon juice)
  • Pecans, chopped*
  • Raisins*



Preheat oven to 350°

Combine all ingredients, mixing well to break up any clumps. Divide batter into 12 lined muffin cups. If desired, top muffins with chopped pecans.

Bake for 25 – 30 minutes. Allow muffins to cool in the pan for another 10 minutes.

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