Ok, so maybe I’m sounding a little inflated with this one, but I swear these are the best pumpkin spice muffins I’ve ever had! They were moist, crumbly, and sweet, without being cupcakey. To top it off, these beauties are dairy free, and qualify for any of you consuming clean eating or vegetarian diets. Pumpkins are quite similar to squash in nutritional content however, so I’ll leave it to you to check out my Curried Coconut Squash Soup recipe and read about the nutrients there if you’re interested! Just keep in mind that these muffins have a fair bit of sugar, and like all baked goods, should be eaten in moderation.

If you try these Pumpkin Spice Muffins out, please let me know what you think in the comments below!


If you’re interested in learning more about any one of the nutrients talked about above, please check the LEARN tab for in depth articles about specific nutrients, or try the search bar above. If you can’t find what you’re looking for, please feel free to request that information via the comments section below, or by contacting me at CaitieSarah@gmail.com


The Best Pumpkin Spice Muffins

Serves 12
Active: 20 Minutes
Total Time: 1 Hour

  • 1 3/4 Cups All-Purpose Flour
  • 1 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 Tsp Baking Soda
  • 1/2 Cup Coconut Oil (unmelted)
  • 2 Cups 100% Pumpkin Puree (homemade* or canned, with no water, oil, or salt added)
  • 1 Tsp Vanilla
  • 2 Eggs
  • 2 Tsp Cinnamon`
  • 1 Tsp Ground Cloves`
  • 1/2 Tsp Sea Salt`
  • 1/2 Tsp Nutmeg`
  • 1/4 Tsp Ground Ginger`
  • 1/8 Tsp Ground Allspice`
  • Pinch of Ground Mace` (or 1/16 Tsp)
  • *Note that the moisture content of homemade pumpkin puree can vary, adjusting your cooking time. If using homemade, please check the muffins for doneness every 5 minutes after the initial 20 minutes in the oven.
  • `In place of all these spices, you can use 1 1/2 Tbsp of pre-made Pumpkin Spice, or you can use only cinnamon, cloves, salt, and nutmeg for a less complex flavour.
  1. Preheat oven to 425F, and line or grease (with coconut oil) 12 standard sized muffin cups.
  2. In a large bowl, cream together your coconut oil, sugar, and brown sugar. Add your pumpkin, vanilla, and eggs, and stir to combine.
  3. In another bowl, whisk together your flour, baking soda, salt, and spices. Make a well in the middle.
  4. Pour your wet ingredients into the well in the middle of your dry ingredients, and stir to combine. Do not over mix.
  5. Use a 1/3 measuring cup to spoon the batter into the prepared muffin cups.
  6. Place muffins on a middle rack in the oven, and bake for 5 minutes. After the first 5 minutes, without opening the oven door, turn the heat down to 375F. Continue to bake for another 20 – 25 minutes until done, or until a toothpick inserted in the middle of each cupcake comes out clean.
  7. Cool for 10 minutes in the pan before removing the muffins to a wire rack to cool.
  8. Serve and enjoy!


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*This recipe was modified from Lovely Little Kitchen.

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