When pumpkin cans start lining shelves in the grocery store, I get a bit starry eyed. Right there, mid-aisle, I begin dreaming of pumpkins muffins, pumpkin bread, pumpkin pie . . . #everythingpumpkin. Which means I’ve made my fair share of un-delightful pumpkin creations. This, however, is not one of those. 

Recipe adapted from Ellie Krieger.

Prep Time: 25 min | Cook Time: 20 min | Yields: 12 muffins


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour or pastry flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/2 cup packed dark brown sugar
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk (or buttermilk substitute)
  • 1/3 cup craisins (optional)
  • 3 tbpsn turbinado sugar (for sprinkling)


Preheat oven to 400 degrees F. Grease 12 cup muffin tin with butter or cooking spray.

In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, ginger, cloves, craisins (if using) and nutmeg.

In a large bowl, whisk the sugar, maple syrup, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.

Pour the batter into the prepared muffin pan and tap the pan on the counter a few times to remove any air bubbles. Sprinkle the tops of each muffin with a pinch of turbinado sugar. Bake for 17-20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Sprinkle with cinnamon then let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.


  • If you’re a chocolate lover, sub out those craisins for semi-sweet chocolate chips!
  • Per the original recipe, you can also omit the craisins and top with toasted pumpkin seeds.