Spiced Pumpkin Muffins
These warmly spiced pumpkin muffins balance natural sweetness with autumn spices for a healthier breakfast option that doesn't sacrifice flavor. Perfect for grab-and-go breakfasts or afternoon coffee breaks, they'll fill your kitchen with the irresistible aroma of fall.
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- Wire Cooling Rack
Ingredients
For the Muffin Batter
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour if needed
- 1 cup pumpkin puree fresh or canned - 100% pumpkin, not pie filling
- 3/4 cup coconut sugar brown sugar works too
- 1/2 cup unsweetened applesauce replaces oil for moisture with less fat
- 2 large eggs room temperature (flax eggs work for vegan option)
- 1/4 cup unsalted butter melted (coconut oil makes a dairy-free alternative)
- 2 teaspoons vanilla extract pure, not imitation for best flavor
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Crunchy Topping (Optional)
- 1/4 cup rolled oats
- 2 tablespoons coconut sugar
- 1 tablespoon butter or coconut oil melted
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Create a well in the center for your wet ingredients.
- In a separate medium bowl, whisk the eggs until frothy (about 30 seconds), then add the coconut sugar and continue whisking until slightly lightened in color.
- Stir in the pumpkin puree, applesauce, melted butter, and vanilla extract until completely combined.
- Pour the wet ingredients into the well of dry ingredients and fold gently with a spatula. Mix just until no dry flour remains visible—about 12-15 folds. Do not overmix.
- If using the crunchy topping, combine all topping ingredients in a small bowl until crumbly.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If using the topping, sprinkle generously over each muffin.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 3 days, refrigerate for 5-7 days, or freeze for up to 3 months.
- To make vegan: use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and coconut oil instead of butter.
- For lower sugar option: reduce coconut sugar to ½ cup and add ¼ teaspoon of stevia.
- For whole grain version: replace half the all-purpose flour with whole wheat pastry flour.
Nutrition
Calories: 195kcalCarbohydrates: 32gProtein: 3.5gFat: 6gSaturated Fat: 3.5gCholesterol: 45mgSodium: 220mgFiber: 2gSugar: 14gVitamin A: 3500IU
Tried this recipe?Let us know how it was!