These muffins baking in the oven will instantly transform your house to all the feelings of fall! These are my favorite traditional pumpkin muffins.  I use a mix of wheat flour and coconut flour in the, but you can certainly switch out for a gluten-free variety.  I double the recipe and freeze half. Then pop on in the oven for a hot fresh baked breakfast when I’m all cooked out! I got the basics for this recipe from a cookbook I’ve had for years “Feeding the Whole Family”. I have made some healthy changes to the original recipe, reduced the sugar, and some adaptations to make them one of our family’s favorite muffins.  These are simply amazing! Makes 12 muffins


  • 2 cups organic white or whole wheat flour (substitute out for a gluten free flour mix if you need)
  • 1/4 cup coconut flour
  • 1 Tbsp baking powder
  • 2 eggs
  • 1 cup cooked pumpkin mashed
  • 1/3 cup molasses
  • 1/3 cup honey
  • 1/3 cup brown sugar or coconut sugar
  • 1/4 cup butter melted
  • 1/4 cup coconut oil melted (or 1/2 cup of either butter or coconut oil)
  • 1/2 cup milk or milk alternative
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 2 tsp vanilla extract
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts or pecans
  • 2 Tbsp hemp seeds (optional)
  • 1/4 cup pumpkin seeds to top muffins with (optional)


  1. Preheat oven to 375°.
  2. Mix flours, baking powder, hemp seeds, salt, sugar, and spices in a large bowl and set aside.
  3. Put melted butter and coconut oil in blender with molasses and honey. Blend well.
  4. Add pumpkin and milk and blend again.
  5. Then add eggs and pulse.
  6. Pour liquid mixture into the bowl with dry ingredients and stir to combine.
  7. Fold in raisins and nuts.
  8. Fill greased muffin tin cups 3/4 full and top with pumpkin seeds.
  9. Bake for 25 min or until toothpick comes out clean