Pumpkin season isn’t over quite yet! I know many of you have already broken out your Christmas decorations and Mariah Carey hits, but I like to enjoy fall until right after Thanksgiving. 

If you think you have ONE last pumpkin recipe left in you, try out my Gluten-Free Pumpkin Cocoyo Muffins! In my opinion, a fresh batch of these is the perfect way to kick off Thanksgiving week. Plus, they’re super easy to make (my kind of recipe!).  

The secret ingredient in these muffins is COCOYO coconut yogurt. Not only does it make them super moist, but it contains 100 billion live probiotics per serving. I love knowing that I can enjoy a delicious muffin while supporting my gut health at the same time.

Here’s the recipe: 

1. Preheat oven to 350 degrees and lightly grease muffin pan with coconut oil.
2. In a large bowl, combine 1.5 c blanched almond flour, 1 tsp pumpkin pie spice, ½ tsp sea salt, and ¾ tsp baking soda.
3. In another bowl, combine 3 eggs, 1 c yogurt (my favorite yogurt is vanilla COCOYO, but any yogurt will work), 1 tsp vanilla, ¼ c maple syrup, and ¾ c organic canned pumpkin. 
4. Slowly combine the wet ingredients into the dry, then pour into muffin pan.
5. Bake for 20-25 minutes or until the toothpick comes out clean. 
6. Once cooled, serve with a dollop more of the yogurt and sprinkled cinnamon or pumpkin pie spice on top.

Enjoy!