Pumpkin Pie Muffins (Paleo, Nut-free, Sugar- free)


Why are they pumpkin PIE muffins and not just pumpkin muffins? Because they have a crust. They are like mini pumpkin pies… but muffins. The filling is pumpkin but they cook up like muffins. Okay? So Pumpkin Pie Muffins. Go make these now. After you read the recipe, of course.




6 dates (pitted)

1/3 cup pumpkin seeds

1 egg

1/2 tsp. vanilla extract

1 teaspoon cinnamon

2 tbs. coconut flour

Muffin Filling-

3/4 cup pumpkin seeds

2 tablespoons coconut flour

2 eggs

1 cup pure pumpkin

2 tbs. coconut oil

6-8 dates

1 tbs. cinnamon

1 tbs. ground ginger

3/4 tbs. nutmeg

1 teaspoon vanilla

3 tbs. applesauce

1/2 tsp. baking powder

1/2 teaspoon baking soda (don’t ask why I keep switching between tsp./tbs. and spelling it out)

First, we gotta roast up your pumpkin seeds!

Preheat oven to 300 F.

Take all your pumpkin seeds (1/3 + 3/4 cup… JUST DO 2 CUPS! You’ll need the extra’s for my next recipe, anyway) and mix in a bowl with 1 tbs. of olive oil and sprinkle with some salt (maybe 1/2 tsp worth? I just sprinkle till things look good…).

Spread pumpkin seeds out on a cookie tray and place in oven until starting to golden (usually about 10-15 minutes, watch them closely so they don’t burn!). Take out and let cool for a few minutes.

Turn oven up to 350 F.

Now we need to deal with the dates.

Bring some water to a boil and throw in your dates (all of them….so like 15?) for a minute. Drain water and you’ll have easier dates to work with 🙂

To make crust:Take 1/3 cup of your roasted pumpkin seeds and process in food processor until ground up like a fine flour.

Take 6 dates and cut them up (don’t need to be finely chopped just some chunks), now add them to the food processor along with the rest of your crust ingredients. Process everything together. It should all stick together and be relatively smooth, but, you know, pie-crusty.

To make your filling: Take your other 3/4 c. of pumpkin seeds and process in food processor like you did before. Add your dates and process. Now add everything else in and process until smooth and delicious. It tastes delicious, be careful not to eat all the batter.

Time to get messsssy! Okay, not that messsssy, but you gotsta use your hands (yes I know, gotSta, the “s” was supposed to be there).

Grease your muffin tin well with non-stick spray, olive oil, or butter (whatever you like to do for that greasing part)… or you could probably use liners :).

Now take your “crust” mixture and divide it up into the 12 muffin holes of your tin, to make sure you have an even amount of crust for each of your 12 muffins. Now, flatten out the crust on the bottom of the tin spreading i t up the sides a little, like you do when you make a pie crust, these are just mini pies.

Once you have done that, take your “filling” mixture and divide evenly among the 12 muffin crusts.

Bake in oven for 25-35 minutes or until muffins are golden brown and a toothpick comes out clean.

Let cool completely then serve with sautéed apples, pumpkin ice cream, or just plain old vanilla ice cream (I’ve been eating So Delicious Coconut Milk ice cream Vanilla Bean flavor thanks to a lovely reader over at Composting Words who mentioned this brand… she said mixing it with pumpkin pie spices and pure pumpkin tasted awesome and it DOES taste awesome! Do that now too and serve it up with these! Apparently they make a sugar free version of the ice cream too, but they don’t sell that at my grocery store so I got the normal which is sweetened with agave syrup)


Ta-Da! Look at those delicious muffins…


Perfectly cooked insides, do you see that crust on the bottom? (Of course I taste tested as soon as they came out of the oven! I’m terrible at the wait-until-cool-part, where is the fun in that?)



2 thoughts on “Pumpkin Pie Muffins (Paleo, Nut-free, Sugar- free)”

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