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Pumpkin Pie Blender Muffins

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Pumpkin Pie Blender Muffins

Olivia
The Cook
4 Servings
9 Ingredients
7 Comments

Richly satisfying, pleasantly sweet and subtly nutty these GAPS Pumpkin Pie Blender Muffins are as easy to make as they are to eat. With a touch of honey, notes of vanilla and a smattering of spice the underlying flavor of pumpkin is accentuated in a lovely harmony of taste.

4 Servings
9 Ingredients
7 Comments

Ingredients

Containers

Supplies

  • Cooking Sprays
  • Muffin Tins
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2 muffins
Amount Per Serving
Calories
359
Total Fat
22g
Saturated Fat
6g
Cholesterol
184mg
Sodium
352mg
Potassium
392mg
Total Carbohydrates
35g
Fiber
4g
Sugar
20g
Protein
10g
WW+ Points
10
WW SmartPoints
13

7 Comments

Join the discussion
    1. Yes- We did just yolks in the development of this recipe as egg whites are not GAPS compliant. You’ll be just fine with 2 whole eggs.

    1. You can sub in almond butter, but the texture and flavor will be a bit different. Let us know how it turns out for it you and what you think!

  1. Made these and wasn’t a huge fan. Kids enjoyed them, though. They definitely were like pumpkin pie – guess the name should have been my clue (ha ha), but for some reason I was expecting more of a pumpkin taste and not texture.

    1. Thanks for the feedback Christie! I’m glad your kids enjoyed them! The texture does differ from a traditional muffin but the comfort and portability are still there- maybe they’ll grow on you. Have a great holiday!

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