These are totally delectable and fluffy with a spiced pumpkin sponge and a pecan crunch topping that kids go wild for. The perfect for the weekend of fireworks ahead and they’re a snap to make. Don’t be scared by the long list of ingredients, they’re mainly spices from the cupboard to make the flavour pop!


  • 2 Eggs
  • 1 ½ tsp Vanilla Extract
  • 1 ½ cups pumpkin puree (steamed and processed or a tin will work)
  • ¼ cup maple syrup
  • ¼ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • pinch Allspice and grated nutmeg
  • ½ Cup (GF Bread) flour
  • 1 Cup Buckwheat Flour
  • 1 tsp Baking Powder
  • ½ tsp Bicarbonate of soda
  • ½ cup dates, chopped
  • ¼ cup pecans, chopped
  • Pinch sea salt


  • ¼ cup pecans
  • 1 tbsp maple syrup
  • Makes 12 muffins


  • Sift the flours and powders with the ground spices into a large mixing bowl and combine with a wooden spoon.
  • In a small bowl whisk eggs together and then add in the vanilla extract, maple syrup and pumpkin puree (when it’s cooled) and mix everything together.
  • Pour the wet mixture into the flours and fold together carefully until all mixed in.
  • Spoon mixture into muffin tray, either silicone or case-lined, and bake as is at 180 for 15-20 minutes
  • For topping: Combine chopped pecans and syrup, and with a teaspoon place a few of each on top of each muffin until mixture is finished.

Lizzie King, mother of 3, Nutritional Health Coach and Founder of Vitalove
Follow @lizzieloveshealthy on Instagram and Twitter for daily tips and recipes to keep everyone happy and healthy.