Last night the air was crisp, Tanner and I cleaned up our front yard and put a few Halloween decorations out, and this morning there’s a beautiful ocean breeze blowing ambiance of fall through the air and through our house. With all that nostalgia, it was time the scent of pumpkin spice filled our home as well, so I raided our pantry, turned on the oven, and got to baking. I wasn’t sure what my vision was, but it didn’t take long until these delicious, clean + healthy pumpkin muffins were born, delivered to the neighbors, and filling our bellies.


Pumpkin Spice Muffins with Toasted Coconut + Cinnamon Apples

  • Yields 30 muffins
  • Bake time: 25-30 minutes
  • Oven temp: 400 degrees F
  • Use all organic ingredients when possible


  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 6 teaspoons avocado oil
  • 1 3/4 cups Enjoy Life dark chocolate chips
  • 30 oz can pumpkin puree
  • 1 1/2 cups steel cut oats
  • 2 teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/s teaspoon ground ginger
  • 2 teaspoons vanilla extract
  • 5 tablespoons fresh squeezed orange juice
  • 4 cups gluten free flour of choice (I used brown rice flour, but my favorite is Trader Joe’s, as I find it gives the best consistency of other GF flours I’ve used. Coconut flour does not bake well, from my personal experience)
  • 3 eggs OR keep vegan and use 3/4 cup applesauce
  • 4 tablespoons applesauce (if making vegan and following the above substitute, still add this) OR 1 apple, chopped and baked (add to parchment paper sprayed with coconut oil + bake at 400 for 5 minutes, sprinkling top with cinnamon; then add to batter)
  • 3 tablespoons hemp seeds (I use Manitoba Harvest)
  • 4 tablespoons chia seeds (I use MamaChia)
  • 3 tablespoons raw, local honey (helps with local allergies)
  • 2 tablespoons pure maple syrup
  • 4 tablespoons shredded coconut, toasted
  • 1 1/2 cups coconut sugar
  • 4 tablespoons coconut milk or coconut cream



  1. Add all ingredients to a massive mixing bowl, OR use two bowls and add half and half if you need more room (makes 30 muffins, so that’s a lot of batter!)
  2. Stir until all ingredients are combined
  3. Add spoonfuls of batter into a muffin tin lined with muffin liners or coated with coconut or avocado oil (make sure it can handle up to 400 degrees F)
  4. Bake at 400 for 20-30 minutes, depending on your oven, or until a toothpick poked into the middle of muffin comes out clean
  5. Remove and set aside to cool.
  6. Style to upload to Instagram 😉 and ENJOY!



This recipe is toddler approved in our house,

so hope you and your kiddos love it as much as we do!

Lots of Xs and Os from Tanner and I; HAPPY FALL!

xoxo, Shelley

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