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!

No nasty chemicals. None of this UK supermarket plastic nonsense. Just wholesome, tasty, fair dinkum fruit & veg, grown the way fruit & veg intended, delivered by lovely local people.

— Keith W

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