Pumpkin Muffins

Although the daytime temperatures are still summertime hot, you might want to grab a jacket for early morning or night time. The season is changing and that brings changes in what we cook and bake. One of the fall tastes most people enjoy is pumpkin. There are so many different ways to use pumpkin, and muffins are just one example. My sister baked these muffins for me recently. They smell wonderful and taste even better.

Pumpkin Muffins

1/2 cup coconut oil
1 cup sugar
1/2 cup dark brown sugar
2 eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup toasted walnuts, optional

Preheat oven to 375 degrees F. Prepare a standard 12-cavity muffin pan with paper liners. In a large bowl, combine coconut oil, sugar, and brown sugar. Add eggs and vanilla extract. Stir in pumpkin puree. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Combine flour mixture with pumpkin mixture. Add walnuts, if using. Spoon batter in prepared muffin pan. Bake muffins for 20 minutes, or until an inserted toothpick comes out clean.


  1. You have such a nice sister to treat you to those pumpkin muffins, Anita. I always look forward to spicy, Fall baking and these sound like a yummy muffins.

  2. I'm not a big pumpkin fan but I do love pumpkin muffins. I wish my sister would bake some for me! =o)