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Pumpkin Muffins

Are we right in the middle of fall? I know a lot of my readers are from all over the US and weather can vary, but here in Canada, at least this week, it’s beginning to take that turn…you know…the polar vortex. One day it’s beautiful and sunny out, pleasant, balmy temperatures (still in a t-shirt even!), and then the next day, BLAMMO! It’s below zero and you are wearing two pairs of pants to drop off the kids for school in the morning. It’s not just me right? Being that I can’t fit my butt into most jeans, and I’m too lazy to wear much more than stretchy pants and leggings, and you have to layer that shit up in the cold weather! Soon enough I’ll be bundling in to the biggest, fluffiest sweaters, scarves and mittens I can find and you won’t even be able to tell it’s me…except for the orange curls flying out of my hood. 

I know for me a big part of fall is getting cozy, lighting candles, turning on the heat for the first time (mmm, burning dust) and not heading outside as often. It’s about finding all the sweaters, scarves, boots and fun fall accessories you hid away last year, getting out the throws to decorate the couch and snuggling under  them with your honey to catch up on all your favourite episodes, come the evening. Then there’s the coffee and other warm drinks we all turn to in the cold. I know when I was little, after finishing my paper route, my mom made us hot chocolate on the stove with real cocoa and sugar. Such a treat for tiny, icy hands! As an adult though, coffee will always be my number one drink no matter what the weather, but a nice hot, steamy mug full is exactly what I’m looking for in chillier times. I know a lot of people are going to be hitting their favourite coffee shops during these dark and shorter days, getting their crazy eggnog lattés and mochas and whatnot…but for me, it will always be just plain java. Well, not plain plain…I like cream and stevia or monk fruit in mine, but I prefer the unadulterated coffee bean and water (any which way) than crazy milky beverages.

As a Lavazza Passionista, I keep my house well stocked in all their beans. When I’m not using my French press (which requires a slightly coarser grind to avoid coffee grinds in your teeth), I turn to Italy’s #1 coffee brand to warm me up. I find mixing them together as a blend is my favourite way to keep it customized to my tastes. I prefer a lighter roast most days, but I often enjoy an espresso roast in the afternoon as well.

So what better baked deliciousness to match with a hot steamy cup of Joe than muffins? Perfect handfuls of fluffy cake infused with the goodness of pumpkin and all the pumpkin pie spice we’ve all come to love. Honestly though, make some cream cheese frosting for these bad boys and you’ll be everyone’s favourite mommy at school or everyone’s new best friend at the office.

One year ago: Paleo Pumpkin Chocolate Chip Muffins
Two years ago: Paleo Chocolate Caramel Brownie Cups
Three years ago: Toor Lentil Curry
Four years ago: Slow Roasted Pork Belly with Black Eyed Peas
Five years ago: Broccoli Cheddar Soup

Pumpkin Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins

Serving Size: 1 muffin


  • 1 cup (145g) pastry flour
  • 1/2 cup (85g) whole wheat flour
  • 2 tsp baking powder
  • 3/4 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 7 tbsp butter
  • 2/3 cup organic cane sugar
  • 2 eggs
  • 1 1/3 cup pumpkin purée (not pumpkin pie filling)
  • 1/2 cup unsweetened almond milk
  • 2 tsp vanilla extract


  1. Preheat oven to 350°F. Line a 12 cup muffin tin with paper cups or grease well.
  2. In a large bowl, stir flours, baking powder, salt and spices together.
  3. In a separate bowl, cream together the butter and sugar until creamy. Add eggs, pumpkin, almond milk and vanilla and whisk together until thoroughly blended.
  4. Pour the dry ingredients into the wet and gently stir together until just blended.
  5. Spoon batter evenly into cups and bake for 20-25 minutes. Remove from oven and cool on a wire rack for 10-15 minutes. Remove from tin and cool completely.
  6. Can be stored at room temperature in a sealed container for up to three days or frozen for up to three months.