PREP: Preheat oven to 375°F. Grease and flour a muffin tin. If using coconut oil, melt, measure, and let it cool to room temperature.
WETINGREDIENTS: In a large bowl, combine 1-1/2 cups pumpkin puree, granulated sugar, 3/4 cup brown sugar, and the cooled coconut oil. Whisk until combined. Whisk in eggs one at a time.
DRY INGREDIENTS: In a separate bowl, whisk together the flour, baking soda, sea salt, cinnamon, 1/2 teaspoon pumpkin pie spice, nutmeg, allspice, and optional cloves. If using, add in your chosen mix-ins.
COMBINE: Fold half the dry mixture into the wet mixture until just combined, then incorporate the remaining dry ingredients.
FILL TINS: Divide batter among the muffin tin compartments, filling each one all the way full.
TOPPING: Mix the remaining 2 tablespoons brown sugar with 1/4 teaspoon pumpkin pie spice and sprinkle over the muffins.
BAKE: Cook for 23-28 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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Notes
Note 1: Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Libby’s® is recommended. Use the leftover pumpkin in thesepumpkin overnight oats!Note 2: Add-ins: Optional ingredients include mini chocolate chips, shredded coconut, finely chopped nuts, or raisins. Add up to one cup, mixing with dry ingredients.Nutrition information does not include optional add-ins.