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Pumpkin Spice Muffins

Nothing’s better than a warm pumpkin muffin and a cup of tea or coffee. These muffins are easy to make and so smooth, perfect for breakfast on the go!


  • 2 3/4 cups all purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup Farmer's Market Pumpkin
  • 3/4 cup sour cream
  • 1/3 cup coconut milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 egg white


  • 1 tablespoon sugar
  • 2 teaspoons brown sugar


  1. Preheat the oven to 375˚F. Lightly grease muffin tins or add paper liners.
  2. Sift flour, sugar, baking powder, baking soda, cinnamon, nutmeg and ginger in a large bowl, whisking after each addition. Make a well in the center. 

  3. In a separate bowl, combine the pumpkin, sour cream, coconut milk, vegetable oil, vanilla extract, egg and egg white.

  4. Pour the wet ingredients into the dry and stir to combine. Spoon the batter into prepared tins, filling about 3/4 of the tin. Mix the sugar topping and sprinkle on top of muffins.

  5. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.