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Pumpkin Muffins


This is my new most-favorite muffin recipe, partly because the muffins are absolutely delicious, so much so that my family devoured a whole batch in one sitting on the last snow day, and partly because they use a whole can of pumpkin, which is nutritious (and also means I don't have to figure out what to do with the extra). Make them with whole wheat flour. Add nuts or chocolate chips if you want and enjoy.

  • Duration
  • Cook Time
  • Prep Time
  • 12 muffinsServings


  • 1 3/4 cup white whole wheat flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice mix
  • 2 eggs
  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup pecans or chocolate chips


1. Preheat oven to 350 and spray a 12 cup muffin cup tray with cooking spray.

2. Sift together the flour, sugars, baking soda, salt and spice mix in a large bowl.

3. In a separate bowl use a spatula to mix the eggs, oil, pumpkin and vanilla extract. Mix well.

4. Pour wet ingredients into dry ingredients and mix lightly with spatula until just combined.  If using chocolate chips or nuts, add them now. Scoop muffin mix into the tray and place in the oven for 20 minutes.

This recipe is adapted from LovelyLittleKitchen.