I'm telling you, these pumpkin muffins are the best I've ever tasted! Perfectly sweet with just a little spice and anything but dry!
Recipe by Julie on October 6, 2014
Prep time: PT20M
Cook time: PT22M
Total time: PT42M
Rating
4.9 stars ( reviews)
Keywords
muffins, pumpkin muffins, pumpkin, fall, baking
Ingredients
1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 eggs
1 15 ounce can pure pumpkin puree
1/2 cup coconut oil, melted
1 teaspoon vanilla extract.
Categories
Dessert
Cuisine
American
Steps
Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Nutitrion
Serving Size: 1 Muffin
Calories: 267 calories
Carbohydrates: 41g
Protein: 3.4g
Fat: 10g
Saturated Fat: 7.8g
Trans Fat: 0g
Cholesterol: 31mg
Sodium: 209mg
Sugar: 25g
Unsaturated Fat: 1.3g
Reviews
Barbara Mclaughlin on 2026-02-11 (5 stars): I added soaked and drained golden raisins, chopped walnuts, 1/4 cup cocoa and dark chocolate chips ...scrumptious.
Thanks for the recipe.
