Pumpkin Spice Muffins

Happy Saturday morning! I am up really early today for no reason other than I just couldn’t stay asleep. I guess that’s what happens when you go to bed before 10 PM. Related: I get about the same amount of sleep during the work week so then WHY is getting up at 5:40 so difficult?! If you have any thoughts, let me know. Anyway, yes, I’m sitting here in the dark with my Pumpkin Spice candle lit because what else I would I be doing? I mean, it’s (almost) fall right? The other day I baked Pumpkin Spice Muffins and the candle smells just as good but lingers a lot longer 🙂

The thought of eating pumpkin anything used to really weird me out. I mean, don’t get me wrong, I loved carving jack-o-lanterns, scooping out the guts, and toasting pumpkin seeds for a salty snack. But the idea of… eating… a pumpkin? Just. Weird. I never ate any type of squash or gourd growing up, let alone pumpkin! So I just never really got the hype about pumpkin spice anything. Especially those disgusting lattes. Yes, I know. I just alienated like, 90% of my reader-base (American women). Don’t care. Pumpkin spice lattes are disgusting. I’ll stick to my iced (or hot!)  coffee until peppermint mochas are acceptable.

Moving on… I first tried spaghetti squash back in college and then graduated (ha) on to acorn and butternut squash. And by golly, I love those! I decided to take a leap and see what this pumpkin craze was all about. And am I glad I did! If I hadn’t been ~adventurous (ha again), I would have never made these delicious Pumpkin Spice Muffins that I’m sharing with you all today. So, LUCKY YOU! You’re welcome.

I actually got the idea to make these when I was home a few weeks ago and saw Costco size pumpkin spice muffins on the counter. My dad can eat a whole one for breakfast nearly everyday but my stepmom, Lynn, was saying she can’t really eat too many treats like that because they’re so big! And calorie dense! And she is quite literally half the size of my dad so it only makes sense.

My Pumpkin Spice Muffins are by no means a healthy alternative to other snacks but they’re moist, fluffy, and I normal sized! But I’ll let you in on a little secret: you can use any size muffin tins (or even bread tins!) that you’d like. Crazy, right? Maybe Lynn will give these a shot. My favorite time to eat these muffins is anytime, but they’re especially good before a run because #carbs


The BEST Pumpkin Spice Muffins

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 33 minutes

Yield: 24

Serving Size: 1 muffin

The BEST Pumpkin Spice Muffins


  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • A few pinches (1/2 tsp) salt
  • 2 tsp ground cinnamon
  • 1 tsp ground pumpkin spice
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 2 large eggs
  • 1 15-oz can pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1 tbsp milk


  1. Preheat your oven to 400F and line your muffin tin with liners or spray with nonstick spray
  2. In a large bowl, whisk together pumpkin puree, eggs, oil, and milk until just combined
  3. In a separate bowl, combine flour, sugars, baking powder, soda, and spices
  4. In batches, incorporate the dry ingredients into the wet ingredients until all ingredients have been mixed together - this batter will be THICC
  5. Scoop batter into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean


I used skip milk in this recipe because it's what I have on hand Also, you made need to warm up your coconut oil if it is a solid Speaking of oil, I tried this with another mild-tasting oil and it worked well


Looking for more pumpkin flavor? Try these pumpkin spice bars! They go great with a cream cheese frosting (and who doesn’t love a cream cheese frosting?!)