Go Back

Pumpkin muffins

These pumpkin muffins are SO good. They are moist, flavourful, sweet enough without being too sweet, and just so comforting. They are dairy-free and made with organic ingredients.
Servings: 12


  • 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.


If you like, add mini dark chocolate chips to the batter.