Pumpkin muffins

These soft and chewy pumpkin muffins use an ENTIRE CAN of pumpkin! No more leftover pumpkin – hooray!

Is it obvious that I have a muffin obsession? I have about 30 different types of muffins on the blog, and I am showing no signs of slowing down. I must have passed along my muffin addiction to Addie because she is constantly asking for new batches of this breakfast treat. She asked me to bake some vanilla muffins, but I wasn’t able to find a worthy recipe, so I decided to make pumpkin ones instead.

One pet peeve of mine is when recipes call for half a can of something and then I have to find some other recipe to use up the leftover ingredients. I’m pleased to say that this recipe uses an entire can of pumpkin puree, so you will not have any leftover pumpkin to store in the refrigerator. Hooray!

These muffins were wonderful right out of the oven. The edges were nice and crisp, and the muffins themselves produced a soft, tender crumb. My husband isn’t a huge fan of pumpkin and said that although the muffins used an entire can of pumpkin puree, the pumpkin flavor was still very subtle. And the muffins aren’t too sweet and contain my favorite fall spices (cinnamon, nutmeg and cloves).

Time to think about what muffin to bake next…

Pumpkin muffins

This batch of pumpkin muffins uses an entire can of pumpkin!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 14
Author: Eva Bakes


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
  • 1/2 cup coconut oil melted
  • 1 teaspoon vanilla extract


  • Preheat your oven to 375 degrees F. Generously grease a standard muffin pan and set aside (I used my silicone muffin pan and did not grease it).
  • In a large bowl, whisk together the flours, sugars, baking soda, salt, cinnamon, cloves and nutmeg. Set aside..
  • In a medium sized bowl, mix together the eggs, canned pumpkin, coconut oil and vanilla.
  • Pour the pumpkin mixture into the large bowl with the dry ingredients. Using a wooden spoon or spatula, gently fold everything together and be sure not to overmix the batter. Use as few strokes as possible.
  • Evenly distribute the batter into your prepared muffin pan and fill almost all the way to the top.
  • Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool before serving.


Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.
Source: Adapted from Lovely Little Kitchen

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