Pumpkin Almond Apple Muffins

It’s that time of year! When the weather starts to shift … and we enter the season of transformation.

The leaves start changing colors, the air gets crisp, and the harvest of a whole new set of crops start to come in.



I am a girl who loves summer. My birthday is at the end of July, and I am drawn to the ocean and the beach more than anything else. However, I feel most centered and grounded as autumn is about to begin. I feel most motivated to change, and better myself, and set new goals. I feel inspired. I thrive on the changes in the air and the changes within my life.

This is the time of year our bodies start to crave warming foods. It is time to release the raw fruits and vegetables we craved in the heat of summer, and start embracing soups, herbal teas, stews, root vegetables and winter squash.

The spices such as cinnamon, cardamon and nutmeg enhance circulation and digestion as temperatures drop. We need more meditation, and more time on our yoga mats to focus on our breath.

We need more pumpkin.

At Freevive, we are avoiding the sugar-loaded lattes and commercially prepared sweets.

We create these comfort foods that will nourish your body and soul, satisfying your cravings and helping you change with the seasons.

Sweetened only with fruit, and nothing else added.

This recipe should do just that. Enjoy it warm with a pat of grass-fed butter or ghee along with your morning cup of tea or coffee.

Pumpkin Almond Apple Recipe


  • 2 1/2 cups ripe plantain (about 2 small pureed plantains)
  • 1/2  cup coconut flour
  • 1/2 cup pureed pumpkin Farmer’s Market brand is BPA-free, make sure it is pumpkin and not pumpkin pie filling
  • 1/2 cup almond butter creamy
  • 2 TBSP coconut oil softened
  • 1 TBSP vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon Himalayan sea salt
  • 5 large eggs room temperature, place in bowl of warm water while preparing recipe

Apple Filling

  • 1 TBSP coconut oil
  • 1 large green apple peeled and diced
  • 1/4 teaspoon cinnamon
    Preheat oven to 350 degrees. Prepare apple filling first by placing diced apples in a pan with coconut oil and a couple of sprinkles of cinnamon. Saute until soft and gooey. Set aside to cool. Line muffin tins with parchment muffin cups or silicone cups. Anything else will stick and take away half of your muffin. Peel plantains using a sharp knife, scoring it lengthwise 3 times around. Place them in a blender and puree until very smooth. Then place almond butter, pumpkin, coconut oil, and vanilla in your stand mixer and mix well. Add dry ingredients in a separate bowl and whisk or sift together. Add dry ingredients to wet ingredients and stir just to combine. Add eggs one at a time, mixing after each addition. Fold in cooled apple mixture. Do not over mix. Bake for about 22 minutes, until a toothpick comes out clean. Top with melted butter while muffin is warm for maximum flavor benefits!
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