These Pumpkin Muffins are AMAZING. Hence the name "Amazing Pumpkin Muffins". At least that's what my wife says and she loves anything pumpkin flavored. While I am not as big of a fan as she is, I have to admit these muffins are absolutely delicious!
Personally, I prefer a moist muffin and these do not disappoint. One of the moistest muffins I have ever had. I think it's because of the Coconut Oil but I can't say for sure. I will have to explore that theory a little bit more.
If you have never used coconut oil for baking, don't fret, it does not affect the taste at all and is better for you. A couple of seconds in the microwave to melt it and you are ready to go.
💭 Ingredient Substitution
If you don't have any coconut oil on hand you can substitute for an equal amount of melted butter or some olive oil. But I do recommend always having a little coconut oil on hand.
Make sure you check out some of my other fantastic Muffin Recipes. For more great pumpkin flavored recipes, you might want to check my Pumpkin Waffle recipe or my Pumpkin Bread recipe! The absolute best pumpkin bread you will ever have.
📋 Gather your Ingredients
You will need the following ingredients to make this Amazing Pumpkin Muffins recipe (see recipe card for quantities): All Purpose Flour, White Sugar, Light Brown Sugar, Baking Soda, Baking Powder, Salt, Ground Cloves, Ground Nutmeg, Eggs, Pumpkin Puree, Coconut Oil, Milk and Vanilla Extract.
🥣 How to make Amazing Pumpkin Muffins
Preheat the oven to 375°F.
In a medium-sized mixing bowl, combine flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set the bowl aside.
In a small mixing bowl, combine eggs, pumpkin puree, coconut oil, milk, and vanilla. Whisk to combine.
Pour the wet mixture over the dry mixture and fold to combine. The batter should be thick.
Scoop muffin batter into a greased muffin pan. Bake for 22 to 24 minutes or until a toothpick comes out clean.
Let the pumpkin muffins cool before removing them from the tin.
Amazing Pumpkin Muffins
- Muffin Pan
- Bowl for Mixing
- 1 ¾ Cups All Purpose Flour
- 1 Cup White Sugar
- ½ Cup Light Brown Sugar
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Ground Nutmeg
- 2 Eggs
- 15 oz Pumpkin Puree
- ½ Cup Coconut Oil, melted
- 1 tablespoon Milk
- 1 teaspoon Vanilla Extract
- Preheat Oven to 375°F.
- In a medium sized mixing bowl, combine flour, sugar, brown sugar, baking soda, baking powder, salt and spices. Whisk to combine and set bowl aside.
- In a small mixing bowl, combine eggs, pumpkin puree, coconut oil, milk and vanilla. Whisk to combine.
- Pour the wet mixture over the dry mixture and fold to combine. Batter should be thick.
- Scoop muffin batter into greased muffin pan. Bake for 22 to 24 minutes or until toothpick comes out clean.
- Let cool before removing muffins from tin.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.