7 Raw Avocado & Cinnamon Pumpkin Muffin Recipes

Classic Raw Avocado & Cinnamon Pumpkin Muffins

Avocado & Cinnamon Pumpkin Muffins are a delicious and nutritious treat perfect for breakfast or a snack. These muffins combine the creamy texture of ripe avocados with the seasonal flavor of pumpkin, enhanced by a warm hint of cinnamon. They are a great way to incorporate healthy fats and autumnal flavors into your diet while still enjoying a delightful baked good.

Ingredients	Quantity
Ripe avocados	2
Canned pumpkin puree	1 cup
Eggs	2
Honey or maple syrup	1/3 cup
Whole wheat flour	1 ½ cups
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Salt	½ teaspoon
Chopped nuts or chocolate chips (optional)	½ cup

Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mash the ripe avocados and mix in the pumpkin puree, eggs, and honey or maple syrup until smooth.
In another bowl, combine the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in chopped nuts or chocolate chips.
Spoon the batter evenly into the prepared muffin tin and bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool before serving. Enjoy!

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Gluten-Free Avocado & Pumpkin Spice Muffins

Gluten-Free Avocado & Pumpkin Spice Muffins are an exquisite combination of flavors that offers a healthy twist on a classic treat. Perfect for those who are gluten intolerant, these muffins incorporate the creamy goodness of avocados with the warm spices of pumpkin pie, creating a moist and flavorful snack or breakfast option that everyone can enjoy.

Ingredients	Quantity
Ripe avocados	2
Canned pumpkin puree	1 cup
Eggs	2
Honey or maple syrup	1/3 cup
Gluten-free flour mix	1 ½ cups
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Ground nutmeg	½ teaspoon
Salt	½ teaspoon
Chopped nuts or chocolate chips (optional)	½ cup

Cooking Instructions:

Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners.
In a large mixing bowl, mash the ripe avocados, then add pumpkin puree, eggs, and honey or maple syrup, blending until the mixture is smooth.
In a separate bowl, whisk together the gluten-free flour mix, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
Gradually combine the dry ingredients with the wet ingredients, mixing until just combined. If you like, fold in nuts or chocolate chips.
Distribute the batter evenly in the muffin tin and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let them cool before enjoying!

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Vegan Avocado & Cinnamon Muffins

Ingredients	Quantity
Ripe avocados	2
Almond milk	1 cup
Flaxseed meal	2 tablespoons
Maple syrup	1/3 cup
All-purpose flour (or gluten-free flour)	1 ½ cups
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Ground nutmeg	½ teaspoon
Salt	½ teaspoon
Chopped nuts or dried fruit (optional)	½ cup

Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mash the ripe avocados, then stir in almond milk, flaxseed meal, and maple syrup until smooth.
In another bowl, mix the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in any optional nuts or dried fruit.
Pour the batter into the muffin tin and bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool before serving!

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Protein-Packed Avocado & Pumpkin Muffins

Protein-Packed Avocado & Pumpkin Muffins are a delicious and nutritious twist on traditional muffins. Combining the creaminess of ripe avocados with the warm flavors of pumpkin and spices, these muffins are not only flavorful but also packed with protein from the pumpkin puree and any optional protein-rich add-ins like nuts or seeds.

Ingredients	Quantity
Ripe avocados	1
Pumpkin puree	1 cup
Almond milk	1/2 cup
Flaxseed meal	2 tablespoons
Maple syrup	1/4 cup
All-purpose flour (or gluten-free flour)	1 ½ cups
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Chopped nuts or seeds (optional)	1/2 cup

Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a mixing bowl, mash the ripe avocado and mix in the pumpkin puree, almond milk, flaxseed meal, and maple syrup until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Fold in any optional chopped nuts or seeds.
Distribute the batter evenly into the muffin tin and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool before serving!

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Chocolate Chip Avocado & Cinnamon Pumpkin Muffins

Chocolate Chip Avocado & Cinnamon Pumpkin Muffins are a delightful fusion of rich flavors and textures, bringing together the creaminess of avocado, the warmth of pumpkin spice, and the indulgence of chocolate chips. These muffins are perfect for breakfast, snacks, or dessert, offering a wholesome treat that everyone will enjoy.

Ingredients	Quantity
Ripe avocados	1
Pumpkin puree	1 cup
Almond milk	1/2 cup
Flaxseed meal	2 tablespoons
Maple syrup	1/4 cup
All-purpose flour (or gluten-free flour)	1 ½ cups
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Semi-sweet chocolate chips	1/2 cup
Chopped nuts (optional)	1/2 cup

Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a mixing bowl, mash the ripe avocado and combine it with pumpkin puree, almond milk, flaxseed meal, and maple syrup.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips and any optional nuts.
Spoon the batter into the muffin tin and bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool before enjoying!

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Maple Sweetened Avocado & Pumpkin Muffins

Maple Sweetened Avocado & Pumpkin Muffins are a wholesome and flavorful treat that combines the creamy texture of avocado with the rich taste of pumpkin, sweetened naturally with maple syrup. These muffins are perfect for any time of day, offering a nutritious boost without compromising on taste.

Ingredients	Quantity
Ripe avocados	1
Pumpkin puree	1 cup
Almond milk	1/2 cup
Maple syrup	1/3 cup
Flaxseed meal	2 tablespoons
All-purpose flour (or gluten-free flour)	1 ½ cups
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground ginger	1/2 teaspoon
Salt	1/2 teaspoon
Chopped nuts (optional)	1/2 cup

Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a mixing bowl, mash the ripe avocado and mix it with pumpkin puree, almond milk, maple syrup, and flaxseed meal.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in optional chopped nuts.
Spoon the batter into the muffin tin and bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool before indulging!

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Nutty Avocado & Cinnamon Pumpkin Muffins

Nutty Avocado & Cinnamon Pumpkin Muffins are a delightful and nutritious twist on traditional muffins, combining the creamy goodness of avocado with the warm flavors of pumpkin and cinnamon. Packed with the crunch of nuts, these muffins offer a satisfying texture and a wholesome snack option perfect for breakfast or an afternoon treat.

Ingredients	Quantity
Ripe avocados	1
Pumpkin puree	1 cup
Almond milk	1/2 cup
Maple syrup	1/3 cup
Flaxseed meal	2 tablespoons
All-purpose flour (or gluten-free flour)	1 ½ cups
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/4 teaspoon
Salt	1/2 teaspoon
Chopped nuts (walnuts or pecans)	1/2 cup

Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a mixing bowl, mash the ripe avocado and combine it with the pumpkin puree, almond milk, maple syrup, and flaxseed meal.
In another bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Fold in the chopped nuts.
Spoon the batter into the muffin tin and bake for 20-25 minutes or until a toothpick comes out clean. Let them cool before serving!