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+ servings

Pumpkin Muffins

Course Breakfast
Cuisine American
Keyword pumpkin muffins
Servings 18 muffins
Author Katie


  • 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


  • 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.