The New School Kitchen – Simple Little Pumpkin Muffins | Rye & Rye Brook Moms

Visit our favorite blog; the New School Kitchen where Crappy health, hit rock bottom, discovered food can heal, opened a food education business, grew a ton, realized I was a coach for women, cultivated an awesome community, got some training, discovered I could reach so many more people online than one-by-one in a generic rented office, made some videos, created The New School Kitchen, and now riding the high of finding my passion and purpose as I work alongside my members to continue the life changing work of consistently loving my body with good, real, clean food.

Simple Little Pumpkin Muffins recipe


  1. Preheat oven to 350F, and line a muffin pan with paper cups or grease well.
  2. Combine all of the ingredients in a mixing bowl and mix until a smooth batter forms.
  3. Distribute the batter evenly among the 12 baking cups, using about 1⁄4 cup per muffin or filling only halfway.
  4. Bake for 15-17 minutes, until the center is just firm and starting to crack.
  5. Allow to cool completely.
  6. Enjoy! Delightful when slathered with soft pasture butter.

1/2 cup 2 pieces 1/2 tsp 1/2 tsp 1 tbsp 1/3 cup
almond, cashew, sunbutter) Pureed Pumpkin
Organic Pastured Egg Baking Soda
Sea Salt
Pumpkin Pie Spice Maple Syrup
Make it sweeter!
Make it Fun! Storage
Use 1/2 cup maple syrup, or add in some honey.
Add chocolate chips, almond or vanilla extract, crushed nuts, fruit, or even candied ginger!
Store at room temperature for 2 days, or 1 week in refrigerator, or freeze up to 3 months.

Join The Rye & Rye Brook Community

Stay up-to-date with what is happening in-and-around Rye & Rye Brook, NY with local events, community highlights, and exclusive deals.