Pumpkin Spice Muffins

Right now the weather is scorching so it’s hard to believe in a few weeks Autumn will arrive. My son was born on the first day of fall and I’m sure that perpetuates my love for all things cozy, plaid patterned and pumpkin.

My daughter recently turned three and she is all about helping in the kitchen. She will watch me gather supplies and pull a chair up to the island to use as a stool. Last week we whipped up a bunch of pumpkin spice muffins and they were the perfect project for a toddler. This recipe is super easy because it only requires one bowl, dump in the ingredients and stir. That’s it! The smell of cinnamon and spice fills the air and will transport you to cooler days.

I used honey to sweeten these muffins, but the pumpkin purée keeps them moist. Who wants a dry muffin? No thanks! A sprinkle of cinnamon-sugar and oats on top adds a hint of texture and sweetness.

Pumpkin Spice Muffins- (Recipe slightly adapted fromCookie and Kate)


• ⅓ cup melted coconut oil

• ½ cup maple syrup or honey (I used honey)

• 2 eggs, at room temperature

• 1 cup pumpkin purée

• ¼ cup milk of choice (I used 2%)

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• ½ teaspoon cinnamon, plus more for sprinkling on top

• ½ teaspoon ground ginger

• ¼ teaspoon nutmeg

• ¼ teaspoon cloves

• 1 ¾ cups flour

• ⅓ cup old-fashioned oats, plus more for sprinkling on top


1. Preheat oven to 350 degrees Fahrenheit. Grease muffin tin or use paper baking cups.

2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice.

3. Add the flour and oats to the bowl and mix , just until combined.

4. Divide the batter evenly between the muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon and sugar in the raw (optional). Bake muffins 17-20 minutes, or until a toothpick inserted into a muffin comes out clean.

5. Place the muffin tin on a cooling rack to cool.

6. These muffins will keep at room temperature for a couple days. (Covered of course).

These muffins make a wonderful breakfast and travel easily making them a terrific choice for any fall bake sales. Pumpkin spice and everything nice!

Thanks for reading! xo

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