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Pumpkin Spice Muffins

Pumpkin Spice Muffins

My son told me last week that he loves pumpkin baked goods. I happened to have a can of pumpkin puree in my pantry from the holiday season so I decided to do some baking. I surprised both of my kids this afternoon with these simple pumpkin spice muffins. I wanted to keep the muffins a little healthier so I didn’t add any fillers like chocolate chips, nuts, or glazes. These wonderful muffins don’t need fillers! They made my house smell incredible and they tasted fantastic.

Pumpkin Spice Muffins

How to Make Pumpkin Spice Muffins

Preheat the oven to 425 degrees. Coat a muffin tin with coconut oil cooking spray.

Combine the flour, cinnamon, pumpkin pie spice, baking soda, and salt together in a large mixing bowl.

In another bowl, whisk together the pumpkin puree, coconut oil, white sugar, brown sugar, eggs, milk, and vanilla until well combined.

Gradually pour the pumpkin mixture into the flour mixture and stir until just combined.

Spoon the batter evenly between the 12 muffins tins. Sprinkle the top of each muffin with coarse turbinado sugar.

Pumpkin Spice Muffins

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees without opening the oven door and continue cooking the muffins for 13-15 minutes or until a tester inserted into the center of a muffin comes out clean.

Remove from the oven and allow to cool for a few minutes before moving them to a cooling rack. Serve plain or slathered with butter. Enjoy.

Pumpkin Spice Muffins

Simple Pumpkin Spice Muffins

Simple Pumpkin Spice Muffins

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: Breads and Muffins
Servings: 12
Author: Pam - For the Love of Cooking

Ingredients

  • 1 3/4 cups flour
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups pumpkin puree
  • 1/2 cup coconut oil
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 425 degrees. Coat a muffin tin with coconut oil cooking spray.
  • Combine the flour, cinnamon, pumpkin pie spice, baking soda, and salt together in a large mixing bowl.
  • In another bowl, whisk together the pumpkin puree, coconut oil, white sugar, brown sugar, eggs, milk, and vanilla until well combined.
  • Gradually pour the pumpkin mixture into the flour mixture and stir until just combined.
  • Spoon the batter evenly between the 12 muffin tins.
  • Sprinkle the top of each muffin with coarse turbinado sugar.
  • Place into the oven and bake for 5 minutes.
  • Reduce the heat to 350 degrees without opening the oven door and continue cooking the muffins for 13-15 minutes or until a tester inserted into the center of a muffin comes out clean.
  • Remove from the oven and allow to cool for a few minutes before moving them to a cooling rack.
  • Serve plain or slathered with butter. Enjoy.
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7 Comments

  1. Pumpkin is good stuff, isn’t it? Too good to eat only in the fall! These muffins look wonderful — would love to have one right now. 🙂

  2. These look great! I even have all the ingredients to make them….doesn’t get better than that!

  3. Very nice combination of ingredients for a muffin. They all look so perfect in size. Mine never do that. Great breakfast food.

  4. You know I love all things pumpkin also! And I love even MORE that these are a little bit better for you!

  5. 5 stars
    Just made these and they’re delicious! Also made the crispy oatmeal cookies a few days ago and they’re the best I’ve had. I’ll have to keep trying more of your recipes, thanks for sharing!