TB Creative Co.


A collection of my favorite recipes, tried and altered to fit specific dietary needs.

Pumpkin Spice Muffins

Anti-Inflammatory Diet Compliant

FREE OF GLUTEN, SUGAR, EGG YOLK, DAIRY, SOY, potato starch, CORN and peanuts.


  • 3/4 C Pumpkin Puree
  • 1 C Egg Whites
  • 1/3 C Agave
  • 1/3 C Applesauce
  • 2 T Coconut Oil
  • 1 tsp Vanilla extract
  • 1 tsp Apple Cider Vinegar
  • 1 C Oats
  • 1/3 C Firmly Packed Buckwheat Flour
  • 2 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Nutmeg
  • 3/4 tsp Baking Soda
  • 2 tsp Baking Powder (free of cornstarch)
  • 1/4 tsp Salt


  1. Pre-heat oven to 350 and line 12 muffin tins with paper liners (spray with cooking spray or these will stick!)
  2. Add all wet ingredients to blender; pumpkin, egg whites, agave, applesauce, coconut oil, vanilla and ACV. Puree
  3. Add in oats, flour, baking powder and spices, pulse to combine. Allow batter to sit for 5 minutes.
  4. Sprinkle in baking soda and pulse to combine.
  5. Pour batter into lined/sprayed tins, 3/4 full. Bake for 25-30 minutes or until toothpick comes out clean.
Tianna BlairComment