DIY Non-Toxic Reusable Baby Wipes

Vegan + Gluten Free Pumpkin Muffins

  • Place half of the cleaned pumpkin in a half-gallon stasher bag
  • Close the stasher bag partially and place it in the boiling water and cover with a lid
  • Reduce heat to medium-high and steam for about 45 minutes or until tender
  • Turn heat off and carefully remove the bag with tongs or pot holders
  • Let cool for a few minutes
  • Scrape out the pumpkin and add it to a high-speed blender or food processor
  • Blend on high until thoroughly combined

Muffin Ingredients

  • 2 cups almond flour
  • 1 Tbsp pumpkin pie spice blend
  • 1 tsp cardamom
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup melted coconut oil
  • 1/4 cup pure maple syrup
  • 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water)
  • 1/2 cup steamed and blended pumpkin
  • pepitas and cinnamon for garnish


  • Preheat oven to 350 degrees Fahrenheit
  • Make your flax egg and set aside
  • Add and mix all dry ingredients in a large bowl
  • Add and mix all wet ingredients, including flax egg, to a different bowl
  • Combine wet and dry ingredients in the same bowl
  • Pour mixture into a non-stick muffin tin and add pepitas and a dash of cinnamon on top
  • Bake for about 18-20 minutes
  • Let cool for 15 minutes, remove from tin, enjoy!