These pumpkin muffins are SO good. They are moist, flavourful, sweet enough without being too sweet, and just so comforting. Your children should enjoy these too, even though pumpkin isn’t always a favorite among children.
They are great for the lunch box, for a quick breakfast or snack on the go, or an after-school snack. The muffins are dairy-free and made with organic ingredients. I used coconut oil in the recipe so no butter or refined vegetable oil. For egg-free muffins, you can substitute with two flax eggs. I used organic ingredients so organic four and sugar, spices, and local pastured eggs.
I used canned pumpkin for convenience but if you are in the mood to make your own, it’s always better. Pumpkin is a great source of beta-carotene and vitamin C. Fresh puree is always best but canned will work just as good.
Perfect treat for fall, these pumpkin muffins are great for everyone, and for mama, best enjoyed with a cup of organic coffee:)
The recipe makes 12 muffins. They also freeze perfectly.
- 1 3/4 cup white or spelt flour
- 1 cup cane sugar
- 1/2 cup brown sugar or coconut sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 tsp baking soda
- 1/2 tsp unrefined salt
- 2 whole pastured eggs
- 1 15oz can pumpkin puree or homemade puree
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- Preheat oven to 375F and line 12 muffin cups with muffins paper or liners. Set aside.
- Mix flour, sugar, spices, baking soda and salt in a large mixing bowl.
- In a separate bowl, whisk eggs with pumpkin puree, melted coconut oil and vanilla.
- Add wet mixture to dry and stir to combine.
- Divide batter between muffin cups.
- Bake 30 minutes.