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Pumpkin Spice Muffins

I know it's not exactly "Pumpkin Spice" season ... but dangnabbit, I like pumpkin spice stuff year-round - particularly since moving to Florida where I get completely robbed of Fall.

So, I scoured the web for what looked like the tastiest simplest recipe for Pumpkin Spice Muffins, which also didn't scream "Sugar-Fest!"

I modified the recipe a bit to my liking, and I found that it came out quite perfectly - just what I wanted! They are perfect with a cup of coffee or tea, or just as a midnight snack. You can always add a little more sugar if you prefer them a little sweeter.


1 3/4 cups flour

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups canned pumpkin (a little less than one 15 oz. can)

1/2 cup coconut oil

1/4 cup white sugar

1/4 cup packed brown sugar

2 Tablespoons honey

2 large eggs

¼ cup milk

1 teaspoon vanilla extract


1. Preheat oven to 425 degrees (F).

2. Line muffin tin with paper baking cups.

3. Combine the flour, cinnamon, pumpkin pie spice, baking soda, and salt together in a large mixing bowl.

4. In another bowl, whisk together the canned pumpkin, coconut oil, sugars, honey, eggs, milk, and vanilla until well combined.

5. Add the pumpkin mixture to the dry ingredients and stir just until combined.

6. Spoon the batter into the muffin cups.

7. Bake for 5 minutes, then reduce the oven temperature to 350 degrees, without opening the oven door. Continue baking the muffins for 13-15 minutes or until a toothpick inserted into muffin comes out clean.

8. Cool on a wire rack for a few minutes, then remove from tin and cool completely.

9. Dust with powdered sugar.

These disappeared quickly after I made them - they're pretty addictive! I'm sure they'll be especially delicious in the Fall with some cider or a PSL latte.

Link to original recipe:

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