Description
This easy pumpkin muffin recipe is moist, tender, and perfectly spiced — a timeless fall baked good you’ll want to make again and again.
Ingredients
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1 ¾ cups all-purpose flour
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1 cup granulated sugar
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1 tablespoon brown sugar
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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2 teaspoons ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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1 cup pumpkin puree
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½ cup coconut oil, melted
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¼ cup coconut milk
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1 tablespoon vanilla extract
Instructions
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Heat your oven to 375°F. Prepare a standard muffin tin by lining it with paper cups or lightly greasing each well.
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In a large mixing bowl, whisk together the dry ingredients — flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
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In a separate bowl, stir the wet ingredients — pumpkin puree, melted coconut oil, coconut milk, and vanilla — until smooth and combined.
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Gently fold the wet mixture into the dry ingredients, mixing just until the flour disappears. The batter should be thick.
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Divide the batter evenly among the muffin cups, filling each about two-thirds full.
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Bake for 22 to 24 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
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Allow the muffins to rest in the pan for 5 minutes before transferring to a wire rack to cool. Serve warm or at room temperature.
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