My Pumpkin Muffin Recipe (Finally)!

Guys, if you follow me on Instagram, you know I that I love to bake for my boys (and Brandon’s kids too!). They all have different tastes, but one thing they all agree on is that life is not complete without a batch of pumpkin mini muffins for after-school snacks or a quick breakfast when we’re in a rush. Here’s the crazy thing: I’ve been making these muffins since I was about 11 or 12 with my little sister, Jessica.

Over the years, I’ve changed things up a bit. These days, I use the whole can of pumpkin, add in alternate grains sometimes, and have even been known to spike these babies with chocolate chips. My kids have been known to put down an entire pan within minutes, ha! I hope you’ll enjoy them just as much.


Sarah’s Pumpkin Muffins


1 15 oz. can pumpkin puree

1 egg

1 stick butter, melted (and not too hot)

¾ cup brown sugar (or our favorite natural, zero-calorie sweetener from Lakanto — or a mix of both!)

¼ tsp baking soda

¼ tsp baking powder

1 tsp cinnamon

½ tsp nutmeg

½ tsp salt

¼ tsp cloves

1 ½ cup all-purpose flour (whole wheat, gluten-free and other flours work well too) + a little more if batter looks too wet. Additional note: Sometimes I add in a handful of oats or a quarter cup of almond flour, or even some chia seeds for an extra boost of nutrition, and to keep the kids guessing, ha.


Preheat oven to 350 degrees and coat a 12-cup or 24 mini-cup muffin pan with cooking spray (I like the coconut oil spray from Trader Joe’s). Combine dry ingredients (flour, salt, baking soda and powder and spices) in a mixing bowl, set aside. In another bowl, whisk together the egg, pumpkin puree, melted butter and brown sugar (be sure to pour the butter in slowly and whisk constantly so it doesn’t curdle the egg). Mix dry ingredients into the wet ingredients, combining well so all the flour is completely absorbed. (Nobody wants a clump of flour when they’re biting into one of these babies!) Use a spoon or a spring-loaded ice cream scoop (my fave) to scoop batter evenly into the muffin pan and bake for 15-20 minutes, or until the edges are slightly golden and a toothpick inserted comes out clean.

Fun tip: This recipe is also really good as an apple cinnamon muffin recipe. Just remove the pumpkin and add in ½ cup of oats and 1.5 cups of shredded apples, skins on, (we use a grater or a mini food processer).

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