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Pumpkin Walnut Muffins

Prep Time: 10 mins   Baking Time: 16-17 mins

I love the tastes of fall. In my opinion, it's the most distinct season for flavor. The weather starts to cool down, there's a chill in the air & we start craving warmer, more comforting foods & spices.

There's nothing I love more than a warm, tasty muffin with my coffee on a chilly fall morning. This recipe will leave you satisfied with all the fall flavors but won't spike your blood sugar since its packed with protein, fiber, healthy fats & plenty of nutrients & flavor.

I hope you'll give them a try!


  • 1 ripe banana (the softer the better)

  • 1 15 oz. can pumpkin puree

  • 1 heaping tbsp coconut oil melted & cooled

  • 1 egg

  • 3 tbsp honey or maple syrup

  • 2 cups oat flour (can be made by grinding oats)

  • 2 tbsp ground flaxseed

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • cinnamon & nutmeg

  • 1-2 tsp pumpkin pie spice

  • dash of salt

  • 1/2 cup walnuts

  • chocolate chips (optional but delicious!)

  • top with pumpkin seeds (also optional but fun!)


  1. Preheat oven to 350 and grease muffin tin

  2. Mash the banana in a bowl

  3. Add the pumpkin & coconut oil & mix well

  4. In a separate bowl, combine all of the dry ingredients except the walnuts & gradually mix into the wet ingredients

  5. Once combined, add the walnuts

  6. Place a rounded spoonful of mixture into each spot of muffin tin until evenly distributed

  7. Bake for approximately 16-17 minutes. Allow to cool.

  8. ENJOY!

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