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Pumpkin Spice Muffins, Cupcakes OR CAKE =)

Updated: Jan 14, 2023

Newly updated Fall 2020!

please see notes below

It's pumpkin spice season, and these muffins are sure to please! They are super-moist, gluten- free, delicious and nutritious. They can be enjoyed as muffins or more indulgently as cupcakes with the optional pumpkin spice frosting!

pumpkin spice muffins by fit graziella baratta ventura


-Dry Ingredients-

* 2/3 cup coconut sugar

* 1/3 cup Monk Fruit sweetener

* 2 teaspoons baking powder

* 1/2 teaspoon salt

Spice Mix

* 1 teaspoon cinnamon

* 1/2 tsp nutmeg

* 1/4 tsp all-spice

* 1/4 tsp ground cloves

*1/4 tsp powdered ginger

-Wet Ingredients-

* 3 large eggs

* 2 tablespoons molasses (or maple syrup)

* 1 can (15 ounces) organic pumpkin purée

* 1/2 cup coconut oil

* 2 tspn pure vanilla extract


Preheat the oven to 375°F and line a 12-muffin pan with muffin cup papers. (if making a cake, grease pan with a bit of coconut oil and dust with flour.) Combine all dry ingredients and mix well. Set aside.

Blend together with a whisk the eggs, molasses, pumpkin purée and vanilla and set aside.

In a stand mixer or with a hand held electric mixer, cut coconut oil into the dry ingredients until coarse crumbs form.

Add the egg mixture into the coarse crumbs a little at a time, blending well with each addition. Blend for about 2 minutes, or until the batter is fluffy.

Scoop the batter into the prepared pan, and fill to the top of each muffin cup.

Let the batter set in the cups for 8 minutes.

Bake the muffins for 25 minutes, or until they have puffed up and no longer jiggle in the center. (If making a cake, bake for about 45 minutes.) Remove from the oven and let the muffins cool for at least 5 minutes before removing from the pan and serving. They taste great warm, or at room temperature.

Makes 12 muffins

pumpkin spice muffins by graziella baratta ventura


For a more indulgent treat, transform the muffins into cupcakes with this pumpkin spice frosting that is truly the icing on top of the cake! =)

pumpkin spice cupcakes by graziella baratta ventura

Optional Frosting


*1/2 can Organic pumpkin purée (about 7.5 oz)

*6 tablespoons softened grass-fed butter, ghee or coconut butter

*1/2 tspn pure vanilla extract

*1 tspn cinnamon

*1/2 teaspoon nutmeg

*1/4 tspn ground cloves

*1/4 tspn all-spice

* 1/4 tsp powdered ginger

*3 tablespoons Potato starch

*2 cups Lower glycemic non-stomach ache powdered sugar (1 cup Organic Monk fruit & 1 cup coconut sugar blended until pulverized in a high speed blender like a Vitamix)


Blend together the pumpkin purée, butter and vanilla with an electric handheld or stand mixer on low for about a minute. Then, continue to blend on medium- high speed until it is somewhat fluffy. Add in the spices, and continue blending on medium. Blend in the potato starch 1 tablespoon at a time. Next, do the same with the powdered sugar, 1 cup at a time. The frosting will have a slightly marbleized appearance. Cool it in the fridge for about 30 minutes. Frost cupcakes once they have cooled to room temperature. Enjoy!

Fall 2018 Update: I recently made this as a bunt cake, and it was gone instantly.. so easy too!

Fall 2020 Update: I have changed the sweeteners a bit to make it even healthier and lower on the glycemic index without sacrificing taste! P.S. Make it vegan by using flax eggs

Pumpkin spice bunt cake: gluten- free, dairy- free and sugar free yet full of flavor!
Fall 2020 Pumpkin Spice Bunt Cake


Inspired by a local bakery, I've created a new topping to add to the existing muffin recipe. It adds an extra sweetness and crunch that make these pumpkin muffins irresistible! But don't worry, it's always Fit-Foodie style!


1/3 cup organic pumpkin purée

1/4 cup ghee

1/3 cup gluten free organic whole oats

1/2 teaspoon sea salt

Spice Mix

* 1 teaspoon cinnamon

* 1/2 tsp nutmeg

* 1/4 tsp all-spice

* 1/4 tsp ground cloves

*1/4 tsp powdered ginger

Combine the pumpkin with ghee in a large bowl, using a handheld mixer or stand mixer until well-incorporated. Next, add in the flour, oats, salt and only 1 teaspoon of the spice mix above. (I use the rest for coffee or to keep on hand for the next recipe.) Mix on low until coarse crumbs form. Topping may look mushy or wet, but it will crisp up in the oven. Add this directly on top of the muffin batter already set in the cups, and bake at the same time- 25 minutes or until a toothpick comes out clean. Expect a very moist crumb. Enjoy!!

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