Pumpkin Muffins

by Kelsey
Pumpkin Muffins


1 1/2 cups all-purpose flour or whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon pumpkin-pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon fresh nutmeg + 1/4 teaspoon ginger + pinch of ground cloves and allspice)
1 cup (original recipe) to 1 1/3 cup canned solid-pack pumpkin (from a 15 ounce can, not pumpkin pie filling) OR make your own pumpkin puree!
1/3 cup coconut oil
2 large eggs
1 1/4 cups plus 1 tablespoon pure cane sugar
1 teaspoon cinnamon

Cream Cheese Frosting:

4 oz unsalted butter
4 oz cream cheese
2 cups powdered sugar
2 tsp vanilla extract


Heat oven to 350 degrees. Put liners in 12 standard-sized muffin cups. Stir or whisk together flour, baking powder, baking soda, salt and spice in small bowl. In a larger bowl, whisk together pumpkin, oil, eggs and 1 1/4 cups sugar. Add dry ingredients to wet and stir until just combined. Divide batter among muffin cups (each about 3/4 full). Stir together last tablespoon of sugar and teaspoon of cinnamon. Sprinkle over each muffin. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Frosting: Just blend the ingredients together until smooth!

**I took the seeds out of my pumpkin and roasted them in the oven with sea salt and cinnamon. Add after you frost the cooled muffins!

I love the variety and quality we get from our weekly delivery, and have found our food waste is greatly reduced by using Locavore's recipes to use up our well-stocked box of veg every week!

— Andy D, Lenzie

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