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Best Ever Pumpkin Muffins


  • 1 3/4 cups flour

  • 1 cup sugar

  • 1/2 cup dark brown sugar

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon nutmeg

  • 2 eggs

  • 1 teaspoon vanilla

  • 1  15 oz can pure pumpkin puree

  • 1/2 cup coconut oil



  1. Preheat oven to 375°F and place 12 paper liners into each well of your standard size muffin baking pan. 

  2. Measure out the flour, sugars, baking soda, salt & spices in a medium bowl and whisk together.  Set aside.

  3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.

  4. Pour the wet ingredients into the dry ingredients and stir together.  Do not over mix, just stir until everything is incorporated into the batter.

  5. It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well.  They will be nearly full.  This will help give your muffins a nice puffy dome.

  6. Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Note:  If your coconut oil is solid, warm it up a bit so that it is in liquid form.


Image of three pumpkin muffins
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