These muffins are a wonderful morning companion to your breakfast brew or any time of the day snack!


Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard muffin tray.

Combine all wet ingredients into a bowl and whisk until blended. In another bowl have all the dry mix blended and mix the wet into the dry and stir  just until blended together.

Using an ice cream scoop or a large spoon, evenly distribute batter into all 12 wells.

Bake for 20-22 minutes or until the toothpick inserted comes out clean.


1 ¾ cup gluten free flour (I use coconut and all purpose mixed)

1 ½ cup coconut sugar

1 tsp baking soda

½ tsp salt

2 tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger-fresh or powdered

2 eggs

1 15 oz/400 ml can pumpkin puree

1 small chopped apple

½ cup coconut oil

1 tsp vanilla extract

1 tbsp hemp milk

4 tbsp hemp seeds