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Easy and Delicious Pumpkin Muffins

Easy and Delicious Pumpkin Muffins

I have to admit, with the feel of Fall in the air (well, at least in the morning here in North Carolina) I have hopped on the pumpkin bandwagon! We don’t have a Starbucks nearby, but I found my new favorite Pumpkin Spice Almond milk creamer for my coffee and it works! Plus, its better for me anyway so that’s a win! Raleigh has an emailed newsletter that gets sent out Monday-Friday and they were looking for people’s favorite fall recipes so I sent them my pumpkin chili and they featured it! I have to admit that was quite exciting to little ol’ me 🙂

With all of this comes a desire to bake (even though I should be packing right now!) I searched for an easy pumpkin recipe that I could tweek a bit to make it a bit healthier and I found the one!! This recipe was adapted from https://lovelylittlekitchen.com/best-ever-pumpkin-muffins/ I hope you enjoy them as much as I do! And, as always, if you try them, let me know what you think!


Easy and Delicious Pumpkin Muffins

Delicious and easy pumpkin muffins with just the right amount of spice and goodness.

  • Author: Dawn
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x


  • 1 3/4 cup all purpose flour (I used 1 cup white, 3/4 cup whole wheat)
  • 3/4 cup coconut sugar 
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 2 eggs, beaten
  • 1 15 oz can pure pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1 tsp vanilla


Preheat oven to 375 degrees.  Fill a muffin pan with 12 liners.

Combine the flour and the rest of the ingredients through the spices.  In a smaller bowl combine the eggs, pumpkin and vanilla.  Pour the wet ingredients into the dry and mix until just combined.  

Pour the mix evenly into the liner cups.  Bake for 20-22 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.


The reason I decided to use coconut sugar instead of white is because it has a lower glycemic index which means it won’t cause your blood glucose to spike.  You could also probably use honey or agave syrup for the same reason.  I think the coconut oil is what gives these their yummy texture, but I may try some unsweetened applesauce the next time.  


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