Pumpkin Spice Muffins
I made this easy recipe for pumpkin spice muffins after my son told me last week that he loves baked goods with pumpkin. I happened to have a can of pumpkin puree in my pantry from the holiday season so I decided to do some baking. I wanted to keep the muffins a little healthier so I didn’t add any fillers like chocolate chips, nuts, or glazes. These wonderful muffins don’t need fillers! They made my house smell incredible and they tasted fantastic.
How to Make Pumpkin Spice Muffins
Preheat the oven to 425 degrees. Coat a muffin tin with coconut oil cooking spray.
Combine the flour, cinnamon, pumpkin pie spice, baking soda, and salt together in a large mixing bowl.
In another bowl, whisk together the pumpkin puree, coconut oil, white sugar, brown sugar, eggs, milk, and vanilla until well combined.
Gradually pour the pumpkin mixture into the flour mixture and stir until just combined.
Spoon the batter evenly between the 12 muffin tins. Sprinkle the top of each muffin with coarse turbinado sugar.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven door and continue cooking the muffins for 13-15 minutes or until a tester inserted into the center of a muffin comes out clean.
Remove from the oven and allow to cool for a few minutes before moving them to a cooling rack. Serve plain or slathered with butter. Enjoy.
Equipment
Ingredients
- 1 ¾ cups flour
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups pumpkin puree
- ½ cup coconut oil
- ½ cup white sugar
- ½ cup packed brown sugar
- 2 large eggs
- ¼ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 425 degrees. Coat a muffin tin with coconut oil cooking spray.
- Combine the flour, cinnamon, pumpkin pie spice, baking soda, and salt together in a large mixing bowl.
- In another bowl, whisk together the pumpkin puree, coconut oil, white sugar, brown sugar, eggs, milk, and vanilla until well combined.
- Gradually pour the pumpkin mixture into the flour mixture and stir until just combined.
- Spoon the batter evenly between the 12 muffin tins.
- Sprinkle the top of each muffin with coarse turbinado sugar.
- Place into the oven and bake for 5 minutes.
- Reduce the heat to 350 degrees without opening the oven door and continue cooking the muffins for 13-15 minutes or until a tester inserted into the center of a muffin comes out clean.
- Remove from the oven and allow to cool for a few minutes before moving them to a cooling rack.
- Serve plain or slathered with butter. Enjoy.
I too love baked goods with pumpkin! Save this for the next season.
Pumpkin is good stuff, isn’t it? Too good to eat only in the fall! These muffins look wonderful — would love to have one right now. 🙂
These look great! I even have all the ingredients to make them….doesn’t get better than that!
Very nice combination of ingredients for a muffin. They all look so perfect in size. Mine never do that. Great breakfast food.
Pam love pumpkin and love these muffins !
You know I love all things pumpkin also! And I love even MORE that these are a little bit better for you!
Just made these and they’re delicious! Also made the crispy oatmeal cookies a few days ago and they’re the best I’ve had. I’ll have to keep trying more of your recipes, thanks for sharing!