Monthly Munchies: October

Pumpkin Muffins

Note- should yield a dozen 


  • 1 ¾ cups of all purpose flour
  • 1 cup of sugar
  • ½ cup of dark brown sugar
  • 1 tsp of baking soda
  • ½ tsp of salt
  • 2 tsp of cinnamon
  • ¼ tsp of ground cloves
  • ¼ tsp of nutmeg
  • 2 eggs
  • 1 15 ounce can of pure pumpkin puree
  • ½ cup of coconut oil, melted
  • 1 tsp of vanilla extract




Step 1- Preheat the oven to 375 F. Prepare a muffin tin with 12 paper liners.


Step 2- Measure the flour, sugar, baking soda, salt, and spices into a medium bowl to whisk.


Step 3- In a separate bowl whisk combining the eggs, pumpkin puree, coconut oil and vanilla extract. 


Step 4- Pour the wet and dry ingredients together and mix. Don’t mix them too much, just stir until all the ingredients are dissolved into the batter.


Step 5- It would be useful to use a large scoop to make sure you are evenly distributing the batter between each muffin. Fill each most of the way to the top to create a fluffy, puffy, dome shape once cooked. 


Step 6- Finally, bake your muffins for 20-22 minutes or until the toothpick trick proves otherwise. Enjoy your pumpkin goodness!



*Recipe adapted from “Lovely Little Kitchen.”