Pumpkin season is well upon us –– and we couldn’t be more thrilled! We modified this delicious, easy, and Paleo-friendly recipe from the Raia’s Recipes blog by topping it with our oat-free Caveman Crunch!


5 organic, fresh eggs
1/2 cup McCabe’s Caveman Crunch granola
1/2 cup pumpkin puree
1/3 cup honey
1/3 cup applesauce
2 tbsp. coconut oil
1 tsp. apple cider vinegar
1 tsp. maple syrup
1/2-3/4 cup firmly packed coconut flour
1 tbsp. cinnamon
1 tsp. cloves
3/4 tsp. baking soda

1. Preheat the oven to 350 and line 12 muffin cups with paper liners.

2. Use a hand blender to puree eggs, pumpkin, honey, applesauce, coconut oil, apple cider vinegar, and maple syrup.

3. Add in coconut flour and spices, pulse to combine and let the batter sit for about 5 minutes to allow the coconut flour to soak up some of the liquid.

4. Sprinkle in baking soda and pulse to combine.

5. Pour 1/2 cupfuls of batter into lined tins, top with McCabe’s Caveman Crunch granola (gently pressing granola into the batter) and bake for 25-30 minutes, or until the muffins spring back lightly when touched and a toothpick inserted in the center of one comes out clean.

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