Pumpkin Breakfast Muffins

Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 8 muffins


  • 1 ½ cups Almond flour
  • 2 1/2 Tbsp. Coconut flour
  • 1/2 Tbsp. baking powder
  • 1/2 Tbsp. pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup canned pumpkin puree not pie mix but puree
  • 6 Tbsp. truvia honey
  • 3 Tbsp. cashew or other nut butter
  • 1 large egg


  1. Spray a muffin with PAM and heat your oven to 350 degrees.
  2. In a medium bowl, stir together the flours, baking powder, pumpkin pie spice, salt and soda.
  3. In a separate large bowl, using an electric hand mixer, beat together all the remaining ingredients until smooth and combined.
  4. Add the dry ingredients into the wet ingredients and stir until well combined. Use an ice cream scoop (or just a spoon) to fill 8 muffin cavities up about 2/3 of the way. Remember to fill the rest with water!
  5. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes. Let cool completely in the pan before removing.