Pumpkin Muffins Recipe

5 from 1 vote

They’re fluffy. They’re spiced. And they’re SO good. Find out how to make the best pumpkin muffins.

Prep Time5

Cook Time25

Total Time30

Course: Snacks

Cuisine: American

Servings: muffins

Calories: 218kcal

Preheat oven to 375°F and prepare a 12-count muffin tin.
Whisk together 1 ½ cups all-purpose flour, 1 teaspoons baking powder, ½ teaspoon baking soda, and 1 ½ teaspoons pumpkin pie spice and set aside.
Whisk together 1 cup granulated sugar, ½ cup brown sugar, 15 ounces pumpkin puree, ¼ cup coconut oil, and 1 teaspoons vanilla extract in a separate bowl.
Add 2 eggs and stir to combine.
Sift the dry ingredients into the wet ingredients, and stir until just combined. Try not to overmix.
Fill each muffin cup full with batter. Sprinkle with Coarse sugar, if using. Bake in the preheated oven for 23-25 minutes until done throughout and a toothpick inserted in the center comes out clean.

All-purpose flour can be replaced with whole wheat pastry flour.
Granulated sugar can be replaced with organic cane sugar.
These muffins can be made vegan by using flax eggs instead of regular eggs.
To make chocolate pumpkin muffins, fold in 1⁄2 cup of chocolate chips or mini chocolate chips at step 5, then bake as instructed.
These muffins keep for about 3 days in an airtight container at room temperature. But they are very moist so the tops get a little sticky after a day or so. To refresh them, preheat the oven to 350°F and place the muffins back in the tin. Place them in the preheated oven for 2-3 minutes until their tops are crisp again, but watch closely to not overbake.