(vegetarian, grain free, paleo, low carb, no processed sugar, can be vegan)

Makes 20 muffins – bc let’s be honest, these puppies are going to go fast. All dat pumpkin means these are chock-full of vitamin A (hello vibrant skin and healthy bones!) as well as iron (thanks for the help, cacao!). This is a sneaky food for the premenstrual time, that you can also eat with your inlaws! Make a ton and grab them for a quick breakfast on the go!


  • 2 cups almond flour
  • 1 cup coconut flour
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • 6 eggs, lightly beaten. (for vegan, can be substituted for applesauce + flax meal)
  • 1.5 cups canned pumpkin puree (make sure it’s unsweetened!)
  • 6 Tablespoons melted ghee or coconut oil
  • 2 teaspoon vanilla extract
  • 1/3 cup maple syrup
  • 1 cup chocolate chips


  1. Preheat oven to 350° F (my oven is fierce, so I did 310) and use muffin cup liners
  2. In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, and pumpkin pie spice.
  3. Add the eggs, pumpkin, oil, vanilla, and maple syrup. Then, add chocolate chips.
  4. Spoon into muffin cups and sprinkle the chopped pecans and additional pumpkin pie spice on top.
  5. Bake for 20 – 25 minutes! Again this depends on your oven!
  6. Let these babies cool and then devourrrrr!

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