Pumpkin Spice Muffins

The taste of autumn, Thanksgiving, and Octoberfest, pumpkin spice muffins are perfect for entertaining, school lunches, or treating yourself along with a hot cup of your favourite tea.

This recipe makes 1  1/2 dozen regular sized muffins. We like to fill a standard muffin tin with batter, and divide the remainder in a mini muffin tin – (tiny muffins are great for kids and lunches. Set your timer to take the mini muffins out of the oven about 10 minutes sooner than the larger ones!)


4 fresh eggs

1 cup + 1/4 cup Sucanat (unrefined dehydrated cane juice) OR Coconut palm sugar

1/2 cup organic coconut oil (it is solid just below room temperature, so melt some by placing near stove as it preheats, or by placing jar of coconut oil in a bowl of warm water for a few minutes until you can pour off 1/2 cup).

1/2 cup avocado oil, or organic EVO

1 small can organic pumpkin purée

3 cups Spelt flour (light, or whole) OR Einkorn flour (the original non-hybridized wheat. See source link below for wholesale access to Gary’s True Grit Einkorn flour).

1 teaspoon Ceylon cinnamon

1/2 teaspoon fresh grated nutmeg

1/2 teaspoon allspice

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon fine Himalayan pink salt, or sea salt

1 1/2 cup organic Thompson raisins

Young Living Nutmeg essential oil – dip clean toothpick in top of essential oil bottle and swirl toothpick in batter.

Young Living Ginger essential oil – dip clean toothpick in top of essential oil bottle and swirl toothpick in batter.

Paper muffin tin liners.

Roasted no salt OR Raw Pepitas (shelled pumpkin seeds) for tops (optional).


Preheat oven to 375 degrees F.

Mix dry ingredients together in a separate bowl.

Beat eggs slightly. Add the 1 cup of Sucanat, the oils, and the pumpkin purée. Beat until well blended.

Add dry ingredients, mixing until smooth.

Stop and add the nutmeg and ginger essential oils by dipping a clean toothpick in top of essential oil bottles and swirling toothpick in batter (this uses less than a drop and provides enough flavour). Mix a few more seconds.

Stir in raisins.

Line muffin tins with paper liners, and fill 2/3 full with batter. Sprinkle tops with remaining Sucanat and pepitas (optional).

Bake at 375 degrees F for 15 to 20 minutes, until wooden pick inserted in middle of a muffin comes out clean.

Serve warm or cool and store in refrigerator for up to one week.


NOTE: To order Gary’s True Grit Einkorn Flour, as well as the finest essential oils, including pure Genuine Grade Nutmeg and Ginger essential oils, produced with utmost purity from world leader in essential oils at 24% discount CLICK HERE

For questions or further information on how to obtain the finest Essential Oils produced with utmost purity shipped directly to your door, contact Diana at:  essentialoils.start@gmail.com

or visit our Facebook Page: http://www.facebook.com/ouncesofprevention

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