Pumpkin Muffins


I love muffins. Honestly, I love anything sweet. And I love anything pumpkin. These pumpkin muffins are moist and delicious. Who wants a dry muffin? They are also the perfect balance of sweet, spice, and pumpkin flavor. And they are simple to pull together in a pinch.

I had some time off last week and decided to make the short trek to Trader Joe’s. While shopping I stocked up on their organic pumpkin puree, smoked ghost chilies, organic cocoa, and a myriad of other odds and ends you can only get from Trader Joe’s. I used their organic pumpkin puree in this recipe. Make sure you get 100% pumpkin puree and not pumpkin pie filling.

With Thanksgiving around the corner I plan to make a batch for our neighbors to let them know how thankful we are to have them in our lives. I recently made a resolution to show the people I love how much I love them. I take for granted that they know how thankful I am they are in my life and going forward I want them to know how special they are to me. I plan to do that with gifts of muffins (or cookies, dinner, etc.), my time, and hand written notes. As a kid I loved getting the mail and as an adult all I see are bills and unwanted catalogs. So receiving a hand written note is always a happy surprise. Don’t forget to let those you love know how valuable they are to you.




  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cups canned pumpkin puree
  • 1/3 cup coconut oil (or any vegetable oil you have on hand)
  • 2 eggs
  • 2 teaspoons pumpkin pie spice
  • 1 1/4 cups sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the optional topping:

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon


  1. Preheat oven to 350.
  2. Line a standard muffin tin with paper lines (I like the parchment kind since they are non-stick).  I was able to make 16 muffins using a large ice-cream scoop.
  3. If you are using coconut oil you can melt it by placing a small bowl with the coconut oil nested in a larger bowl with hot water. You want the hot water to reach about 3/4 of the way to the smaller bowl so you don’t accidentally get water mixed in the coconut oil. I slowly stir until it’s completely melted.
  4. In a large bowl whisk together the pumpkin puree, coconut oil, eggs, pumpkin pie spice, sugar, baking soda,baking powder, and salt, Whisk until smooth and completely combined.
  5. Whisk the flour into the pumpkin mixture until fully incorporated. Make sure you don’t over-mix since it’ll make your muffins tough.
  6. If you are using the cinnamon-sugar topping, mix the sugar and cinnamon in a small bowl until combined.
  7. Scoop the muffin mixture evening into the muffin cups. I use an ice-cream scoop to evenly distribute the muffin mixture into each cup. It’s totally worth the investment if you like to bake muffins or cupcakes.
  8. Sprinkle the cinnamon-sugar mixture evenly over the muffins.
  9. Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.

During the excitement of wanting to get the muffins in the oven, I forgot to sprinkle the cinnamon-sugar topping on the first batch. I added the cinnamon-sugar to the last four muffins. I love the extra sweetness and crunch of the sugar, but I prefer the one without the sugar topping for my daughter.

We shared some with our friends and their 3-year old son devoured three in one sitting. I loved watching him enjoy the muffins. It brings me so much joy.

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