Here are some simple, healthy and allergy friendly pumpkin treats for you and your family. Just in time for fall!
Allergy Friendly Pumpkin Pie Cupcakes with 3 Ingredient Topping


- 1 can ORGANIC pumpkin or 1 1/2 cups pumpkin puree
- 2 very ripe bananas
- 1/2 cup coconut sugar
- 1 1/2 tsp all spice
- 1 ½ tsp pumpkin pie spice
- http://360yourlife.com/category-recipes/dairy-gluten-and-guilt-free-frosting-and-icing/
- Preheat oven to 350.
- In a food processor or high speed blender, combine all the cupcake ingredients and blend until smooth.
- Spoon the mixture into a muffin pan with liners and fill to the top. This will not rise.
- Bake for 20-25 minutes.
- Let these cool completely before removing from the muffin liners. Remember they like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.
- Top with my 3 ingredient frosting recipe!
- GLUTEN FREE, DAIRY FREE, NUT FREE
Brooke’s Chocolate Chip Pumpkin Muffins


- 2/3 cup pumpkin puree
- 2/3 cup maple syrup
- ¼ cup coconut oil
- 3 eggs
- 1 tsp vanilla extract
- 3 tsp pumpkin pie spice
- ½ cup coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup vegan mini chocolate chips
- small pinch of salt
- Preheat oven to 350 degrees F.
- Mix together the wet ingredients in a mixing bowl.
- In a separate bowl, mix together the dry ingredients..
- Mix dry and wet ingredients together until well blended.
- Pour Mixture in muffin pan almost full.
- Add Chocolate Chips and mix throughout.
- Bake for approximately 25 minutes, or until a toothpick inserted in the middle comes out clean.
- GLUTEN FREE, DAIRY FREE, NUT FREE
Click here for my 3 ingredient dairy free whip topping recipe.