Baking Adventures: Pumpkin Muffins

Hello everyone! It is starting to feel like Fall around here and I absolutely LOVE it. I bought 4 Fall scented candles at Bath and Body Works the other weekend, and my mom had to hold me back from buying more! Thank goodness for her or else I would have blown my whole paycheck at that store. September was still very summery here, but now that it’s October the air is crisper and the leaves are starting to change! Having lived in Florida for the past 3 years, I am so happy to be experiencing my favorite season again.

Anyways, with the coming of Fall, I wanted to cook up a fun recipe, so I decided on these pumpkin muffins! I used this recipe that I found after doing a little research. I wasn’t necessarily looking for a paleo recipe, but these muffins are in fact paleo! I wanted something with healthier alternatives to white sugar and white flour, and with coconut flour and maple syrup as easy substitutes! I found all the ingredients at Trader Joe’s and in my mom’s cabinet 🙂

Ingredient Lineup:

½ cup Coconut Flour
1 Tablespoon Pumpkin Pie Spice
1 teaspoon Cinnamon
½ teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
4 Large Eggs
1 cup Canned Pumpkin Puree
⅓ cup Maple Syrup
3 Tablespoons Melted Coconut Oil (measure in melted state)
1 teaspoon Vanilla Extract
⅓ cup Mini Chocolate Chips


Mixed all of the dry ingredients together:


Mixed the wet ingredients together and then mixed them into the dry ingredients. Then added 1/3 cup mini chocolate chips into the batter!


I baked them for about 15 minutes at 375.


Finished product 🙂


They’re all being eaten so quickly by my family and me! Such a yummy treat. Let me know if you try this recipe or if you have any other good ones to share! Do you have any favorite Fall traditions?

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