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Pumpkin Muffins

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2 dozen


  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoon pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 15 ounce can pumpkin puree
  • 4 eggs
  • 1/2 cup Crisco Organic Refined Coconut Oil melted
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips optional


  • Preheat oven to 350° and spray two muffin trays with non-stick cooking spray.
  • In a large bowl, add flour, sugar, pumpkin pie spice, baking soda and salt. Mix thoroughly.
  • In another large bowl, mix together the pumpkin, eggs, oil, milk and vanilla extract. Using a handheld or stand mixer, beat until blended. Slowly add in the flour/sugar mixture and blend until just combined.
  • Spoon batter into the prepared muffin trays, filling 3/4 full.
  • Bake 25-30 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then remove to a wire rack. Store muffins in a covered container or resealable bag.