Close this search box.
Close this search box.

Any Season Pumpkin Muffins

Reviewed by Health Coach Carli Webb, MS 

Yields 6-8 Servings, Serving Size: 1 Muffin,  Vegetarian

  • Pumpkin purée (2 cups)
  • Cassava flour (GF)(1 3⁄4 cup)
  • Coconut oil (1 1⁄2 cup)
  • Arrowroot (1 TBS)
  • Ground flax meal (1 TBS)
  • Pumpkin pie spice (Frontier Co-Op Brand)(1 TBS)
  • Baking soda (aluminum free)(1 tsp)
  • Pumpkin seeds (salted)(optional)


  1. Preheat oven to 350°F.
  2.  In a small bowl, mix ground flax meal with 2 1⁄2 TBS of water until combined. Let mixture rest for 5 minutes to thicken (this will replace the need of a poultry egg in the recipe).
  3. Sift arrowroot into a large mixing bowl, then add the other dry ingredients: baking soda, cassava flour, pumpkin pie spice, and 1⁄2 tsp of salt. Mix the dry ingredients until combined.
  4. Transfer the flax mixture to a second large mixing bowl, then add the other wet ingredients: coconut oil, pumpkin purée, and 1⁄2 cup of water. Stir until just combined.
  5. Combine wet and dry ingredients into one mixing bowl, then stir until combined into a batter.
  6. Pour batter into a muffin pan, top with salted pumpkin seeds (optional), then immediately add to the oven.
  7. Bake in the oven for 18-20 minutes.