Easy Peasy Pumpkin Muffins

I came up with the recipe for the I Quit Sugar guys. It is totally free of any sugar or artificial sweetener but is packed full of flavour and has an addictive chewy, gooey texture – Deeeelish!

Feeds: makes 6 muffins

Cooking Time: 30 mins


  • 1/4 Butternut pumpkin, baked until nearly cooked
  • 1 Egg
  • 60g Almond or hazelnut meal
  • 30g Tapioca flour
  • 35g Coconut oil
  • Handful pepitas
  • 2 Tsp cinnamon
  • 1 Tsp nutmeg
  • Pinch Himalayan rock salt
  • Pinch baking powder
  • Splash coconut milk


  • Pre-heat the oven to 180 degrees.
  • Chop the pumpkin in to small squares, removing any skin.
  • Add the pumpkin and all other ingredients except for the pepitas to a food processor. Blitz until the mixture is smooth.
  • Add the pepitas to the smooth mixture and stir through.
  • Grease 6 muffin cases with a little coconut oil and spoon equal amounts of the mixture in to each muffin mould.
  • Leave to cook for 20 – 30 mins.
  • Remove from the oven, allow to cool and serve immediately or store in the fridge for 4-5 days.

Top tip:This is a great breakfast or snack option for those busy days. Have a batch in the fridge and you won’t even be tempted by that sugary, coffee shop, no good for you muffin!