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Pumpkin Spice Muffins

By Holly Darnell, RD

October 14, 2023

Did you take a road trip this summer? If you did, you probably ran across some version of a pumpkin muffin at a coffee shop and were probably tempted. Nothing wrong with that but if you want a healthy yet still tasty pumpkin muffin, you must make up this Pumpkin Spice Muffins recipe.

Each muffin is a perfect 190 calories and boasts fabulous macros, with 23 grams of carbs, 7 grams of fat and 6 grams of protein. It pairs perfectly as a snack with a cup of coffee or tea, or alongside your breakfast.

The key ingredient is our Bone Broth Protein Pumpkin Spice, our Fall favorite protein powder. This highly rated powder is sourced from non-GMO, grass-fed and pasture-raised cows from Europe. It’s an incredible source of collagen, and provides collagen types I and III to support healthy skin, joints, and nails. Our formula is also gut-friendly and easy to digest.

What Is Pumpkin Spice?

Nothing says “holidays,” ‘family” and “fall” quite like the spicy, aromatic smell and taste of pumpkin pie. Pumpkin spice, also called pumpkin pie spice, is the blend of ground spices commonly used to flavor pumpkin pie and other dishes: cinnamon, ginger, nutmeg and sometimes cloves, allspice and/or cardamom.

The warming flavor makes these pumpkin spice muffins a perfect fall treat. After all, the spices cinnamon, ginger, nutmeg and cloves are all powerful antioxidants and support healthy inflammation levels. The comforting aroma and taste of pumpkin spice may also have a positive impact on mood, creating a sense of coziness and well-being.

How to Make Pumpkin Spice Muffins

First, preheat the oven to 350 F and make sure you have a muffin pan for at least 12 muffins.

In a medium bowl, add in gluten-free flour, Bone Broth Protein Pumpkin Spice powder, coconut sugar, pumpkin pie spice, baking powder, baking soda and sea salt. Whisk together until combined. 

Melt the coconut oil and then, in a separate bowl, add melted coconut oil, eggs, pumpkin puree, almond milk and vanilla. Whisk together until thoroughly combined.

Now the fun part. Add the wet ingredients into the dry ingredients and stir until all ingredients are mixed together and no dry ingredients remain. Be careful not to overmix.

Spoon the batter evenly into each cup or liner, using a muffin scoop or ¼ cup. 

Bake for 18 to 20 minutes, or until a toothpick is inserted in the middle and it comes out clean. 

Allow to sit at room temperature for 5 minutes and remove from the pan so that muffins don’t become soggy. 

To store muffins for up to 4 days, line an airtight container or zip-lock bag with a paper towel. Store the muffins in a single layer and place another layer of paper towels on top to decrease moisture.

Notes: You can make your own pumpkin pie spice. In a small bowl, mix 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, 1 ½ teaspoons ground allspice, and 1 ½ teaspoons ground cloves. Whisk together until combined. Store in a covered container at room temperature. 

Other great pumpkin spice recipes include our pumpkin spice cookies or pumpkin spice waffles.

Other baked goods that can double as a balanced macronutrient breakfast? Try these:

• Banana nut muffins

• Carrot oatmeal breakfast cake

• Oatmeal breakfast cookie

• Apple cider donuts

• Matcha donuts

• Double chocolate collagen donuts

Other Pumpkin Recipes

• Pumpkin overnight oats

• Pumpkin smoothie

• Pumpkin spice waffles

• Pumpkin pancakes

• Pumpkin coffee cake

• Pumpkin high-protein chia seed pudding

• Pumpkin energy balls

• Pumpkin spice cookies

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.