Pumpkin Pie Muffins

PREP TIME

15 minutes

COOK TIME

30 minutes

SERVING SIZE

12 muffins

Pumpkin Pie Muffins

Ingredients

2 Tbsp ground flaxseed (or substitute 2 eggs and omit the water)

⅓ cup water

⅓ cup soy milk or protein-rich milk of choice

1 tsp apple cider vinegar

1½ cups oat flour

1 cup almond flour (or whole wheat flour)

1 tsp baking soda

½ tsp baking powder

1 tsp Beller Nutrition Pumpkin Pie Spice Blend

¼ tsp sea salt

1 cup pumpkin purée

¼ cup maple syrup

2 Tbsp avocado oil

¼ cup organic dark chocolate chips, optional

Featuring: Pumpkin Pie Spice

This cozy blend features organic Ceylon cinnamon, known as “true cinnamon” and naturally much lower in coumarin than common cinnamon. Layered with ginger, nutmeg, cloves, allspice, and orange peel for a uniquely Beller Nutrition twist. Perfect for pumpkin spice lattes, oatmeal, smoothies, yogurt, and baked goods!

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One muffin recipe, plenty of ways to make it your own! Go vegan with flax or use eggs, add the optional dark chocolate chips or keep them simple—either way, these tender pumpkin muffins deliver cozy, crave-worthy flavor. Oat flour, almond flour, flax, and real pumpkin bring plant-powered goodness, while Pumpkin Pie Spice adds a delicious blend of antioxidant-rich spices. Perfect for snack time, an afternoon pick-me-up, or breakfast on the go—make a batch, freeze a few, and grab one whenever the craving hits.

Directions

  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
  2. In a small bowl, mix the ground flaxseed with the water and set aside. If using eggs, whisk the eggs in a bowl and omit the water. In another small bowl, combine the milk and apple cider vinegar and set aside.
  3. In a medium bowl, whisk together the oat flour, almond flour, baking soda, baking powder, Pumpkin Pie Spice Blend, and sea salt.
  4. In a separate large bowl, whisk together the pumpkin purée, maple syrup, avocado oil, milk mixture, and flax mixture (or eggs).
  5. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips, if using.
  6. Divide the batter among the muffin cups, filling each about ¾ full. Bake for approximately 30 minutes.
  7. Remove from the oven and allow to cool before serving or storing.

Nutritional Highlights

  • Ceylon cinnamon is “true” cinnamon — a lighter, sweeter version with 1,200 times less coumarin (a potential liver-toxic compound) than the standard grocery store cinnamon. Plus, it may regulate blood sugars and limit cancer cell growth.
  • Ginger has over 60 powerful anti-inflammatory, antioxidant, and anti-cancer compounds.
  • Nutmeg has major anti-inflammatory and possible anti-cancer properties.
  • Cloves are ranked the #1 food in terms of antioxidant content and may have 3-15 times the antioxidant value compared to other spices and herbs.
  • Allspice’s major component, eugenol, has been shown to have potential anti-cancer, antioxidant, and anti-inflammatory activity.
  • Orange peel contains hesperidin and D-limonene, which may have antioxidant, anti-inflammatory, and anti-cancer effects. Bonus: it may also help suppress appetite and protect the liver from toxins.
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