It’s the most wonderful time of the year – yes, I’m talking about Fall. It’s a lovely mix between summer and winter, sprinkled with a little apple picking and topped with football Sundays. Lastly, how could I forget, it’s filled with pumpkin everything – pumpkin pie, pumpkin spiced coffee, pumpkin picking, pumpkin donuts, pumpkin candles – the wonderful smell of pumpkin!

I was so excited to create this recipe – I did a little research and experimenting to find the right mixture of ingredients, but I think it came out delicious. The caramelized brown sugar sprinkled on top just puts it over the edge!

Brown Sugar, White Chocolate Chip, Pumpkin Muffins (GF) – makes 12 muffins
1 cup pumpkin pure
1/2 cup melted butter (1 stick)
1/2 cup honey
4 eggs
1 cup almond meal
1/3 cup coconut flour
3 tablespoons of light brown sugar (plus extra for sprinkling on top)
2 tablespoons of cinnamon
1 teaspoon baking soda
1 cup white chocolate chips

Preheat your oven to 350 degrees.


Mix together all of your wet ingredients – eggs, honey, butter, pure, and sugar. (The honey was a wonderful gift!)



Mix together all of your dry ingredients – coconut flour, almond flour, baking soda, and cinnamon.


Fold in your white chocolate chips.

Line your muffins tins – I like to cut up parchment paper and use that, but regular cupcakes tins work perfectly as well!


Spoon into each tin then sprinkle with light brown sugar.


Bake for 40- 45 minutes.