Pumpkin Muffins
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These Pumpkin Muffins are bursting with pumpkin, cinnamon and a touch of nutmeg! You can enjoy them right out of the oven or dip in some melted butter and cinnamon sugar for an extra bakery touch.
PUMPKIN MUFFINS
These muffins are one of our most favorite recipes to enjoy all autumn long. These muffins are bursting with a pumpkin, cinnamon, and a touch of nutmeg. It’s the perfect combination of fall spices. These muffins are tender and moist and make for the perfect breakfast and afternoon snack.
ALL THE FALL FLAVORS & A TOUCH OF SWEETNESS
These muffins are perfect right out of the oven but if you want to add another element of sweetness you can dip them in some melted butter and in a pumpkin pie spice and sugar mixture. In our household some of us prefer the sugar coating and others prefer them just the way they are. Often we will do a little bit of both. No matter which way you enjoy them they will be a delicious muffin recipe to add to your family collection.
HOW TO MAKE THE BEST PUMPKIN MUFFINS
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the flour, sugars, baking soda and spices.
- In a medium bowl, whisk the eggs, pumpkin puree, coconut oil and vanilla extract together.
- Pour wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. JUST until combined. Don’t over mix.
- Scoop batter into cupcake paper lined cupcake sheet. Filling the muffin tins about ⅔ full. I get between 15-18 muffins.
- Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are still warm but cool enough to handle dip the tops of the muffins in melted butter and then in sugar-pumpkin pie spice mixture.
Pumpkin Muffins
Ingredients
- 1 3/4 cup all purpose flour
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 tsp baking soda
- 3 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3/4 tsp salt
- 2 eggs, room temperature
- 1 15 ounce can of pumpkin, I prefer Libby's
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
Optional Topping
- 1/4 cup butter, melted
- 1/3 cup sugar
- 1/4 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the flour, sugars, baking soda and spices.
- In a medium bowl, whisk the eggs, pumpkin puree, coconut oil and vanilla extract together.
- Pour wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. JUST until combined. Don’t over mix.
- Scoop batter into cupcake paper lined cupcake sheet. Filling the muffin tins about ⅔ full. I get between 15-18 muffins.
- Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are still warm but cool enough to handle dip the tops of the muffins in melted butter and then in sugar cinnamon mixture.
