Best Ever Pumpkin Muffins

So yummy! Kids love em

Made 12 muffins for my daughter to bring to preschool. Substituted the egg with egg replacer, used 3/4 cup whole wheat flour, 1 cup all purpose flour, and did 1 cup brown sugar, 1/4 cup white sugar. Left everything else the same and baked for 20 minutes. Came out amazing!

Made as a loaf rather than muffins, and it turned out great! I used Greek yogurt and sour cream instead of coconut oil since that’s what I had on hand. Moist, flavorful, light and fluffy bread… will make this one again.

Made 16 beautifully domed muffins, with a pretty colouring and a lovely autumnal flavour. They’re not too sweet, and would probably go very well with a little butter for an enjoyable breakfast. They took a little extra time to bake, since I did fill the muffin cups fairly full, but are delicious- especially hot out of the oven!

I used maple bacon fat instead of coconut oil—- did not add clove and used 1 cup of brown sugar to 1/2 cup of white—— ☺️ —- these are really good muffins!!

Made around 24 muffins using a normal muffin pan and liners. I subbed oil for the coconut oil and a tablespoon of pumpkin spice instead of the other spices. Also added some chocolate chips to add a pop of sweetness

Sub 1 stick butter for coconut oil and add 1 cup chocolate chips

so yummy!

Used one cup of brown sugar instead of one cup sugar(white) and a half cup of brown sugar

This will be my go to recipe anytime I roast pumpkin from now on! So delicious an ld moist! I subbed in butter and added some cinnamon sugar to the top.

Used light brown sugar and substituted butter. Baked for 25 minutes.

I used a scant cup of white sugar, and half butter/half avocado oil instead of coconut oil. I also topped with a few pumpkins seeds. Baked for about 23 minutes - toothpick test came out clean. These are very moist.

Is this how it is supposed to look like inside? I left them 35 min in the oven and the dough still looks raw :/ just cut one of them in half and look how it looks like. Help!!! I did everything by the book :( The taste is amazing, but i am not sure if it's safe to eat ha ha

Fantastic muffins! I substituted butter for coconut oil. After baking, a toothpick came out clean, but I should've left them in for a few extra minutes.

Delicious and moist! Baked for 25 minutes. I added 1/4 tsp ginger. I would increase the salt to 3/4 tsp, and maybe increase the other spices slightly.

Made 12 as suggested, baked 25 minutes. Very moist.

375 for 20 to 22 minutes

Bake at 350 for 18 minutes in mini muffin pans.

Very good!

Used Einkorn flour, sucanat sugar, and premade pumpkin pie spice. Made a few muffins and a loaf.

added 1/4 c buckwheat flour and 1/2 c wheat germ. very tasty.