Pumpkin Muffins & Ginger Root Tea


Pumpkin Muffins

Since today is the first day in November, it only seems appropriate to kick it off with a recipe for some scrumptious pumpkin treats! This recipe for pumpkin muffins is light, fluffy, and seriously delicious. Like every recipe you’ll find on this blog, its clean and gluten free. If you never bake another recipe again, make this your last. I promise that you’ll be in a pumpkin lover’s paradise. So grab that decorative pumpkin from your mantel, and let’s get started.

Dry Ingredients
1 1/2 C coconut flour
1 1/4 C tapioca flour, sifted
2 tsp baking powder
6 tsp pumpkin pie spice
2 tsp cinnamon
1/2 tsp sea salt
3/4 C nuts or seeds for muffin toppings, optional (we used flax seeds, sunflower seeds, and chia seeds)

Wet ingredients
2 tsp vanilla extract
1 C coconut oil, melted
1 C olive oil
1 C organic agave nectar
1/2 C honey
3 C cooked pumpkin, chopped into medium sized chunks
8 eggs, at room temp


Prepare pumpkin by using a spoon to scoop out the guts and a knife to peel off the skin. Cut into large chunks and boil until nice and soft. Like a potato, the pumpkin should slide off of your fork when ready.

Preheat oven to 350 degrees F.

Use an electric mixer to beat eggs, agave, and honey until the eggs become foamy. Add all wet ingredients one by one as you continue to blend the mixture with your electric mixer.

Once all of the wet ingredients are well combined, start adding the dry ingredients one at a time, making sure that each ingredient is well combined into the mixture before adding the next. Mix continuously until lump free.

Lightly grease tin muffin cups with olive oil or butter, fill cups about 2/3 full with batter, and sprinkle your desired but or seed on top of each muffin. Bake for 20-25 minutes. Cool for 10-15 minutes on wire rack. Makes 2 dozen light and fluffy muffins. Enjoy with your favorite cup of hot tea, I love a wonderful ginger root tea and have included a simple recipe below.



Hot Ginger Root Tea

Personally, I love to snack on these treats with a cup of hot ginger tea, which is super simple to make.


All you’ll need is an organic ginger root and some filtered water. You’ll just need 3 or 4, half inch cubes of ginger to make a spicy cup of tea. First, you’ll need to boil a few cups of water in a small pot on the stove. While the water is heating up, peel the piece of ginger that you’ll be using. Next, cut a few chunks of ginger. Once your water has come to a boil, drop the ginger into the hot water and let seep for about 15 minutes, then pour into your favorite tea cup.

Now, you have a few options- If you prefer a spicier cup of tea, transport the chunks of ginger to your tea cup as well. For those of you who are a little more fancy, you can add a few squeezes of lemon, or some peppermint essential oil. I prefer peppermint essential oil by Young Living. It’s important to note that you can’t go about ingesting just any oil- the brand must be 100% pure, which is why I recommend YL.

I hope you enjoy these simple fall treats, and have a super lovely Friday!



4 thoughts on “Pumpkin Muffins & Ginger Root Tea

  1. Kayla you need to write a cookbook. It would be an inspiration to many people undergoing similar treatments, and it is such a positive way to get news out about Lyme Disease as well. Hugs – Pam

    • Well that’s an idea! We will see, for now I’m just trying to focus on getting the blog out there a bit more. I’m glad you’re enjoying it though, and please let me know what you think if you try out these muffins!! Love you.

  2. A big ole pumpkin or a small one? Not sure if I should use the one that has been sitting on my porch for a few weeks!

    • I’m not sure if I would be bold enough to use an outdoor pumpkin, haha. The pumpkin we used was a bit smaller than a volleyball, and we even had enough leftovers to make a batch of soup. It had been sitting on our mantel for about 2 weeks, and I was a little concerned that it may not be good anymore, but it was totally fine. Let me know how the muffins turn out! xoxo.

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