These easy-to-make pumpkin muffins are light, moist, and full of pumpkin and spice. It gets even better with a drizzle of elderberry glaze!
I’m not even going to lie. I’m obsessed. I love this time of year! Falling leaves, changing colors, cozy fleece pajamas, crackling fires, and…
Pumpkins, pumpkins, pumpkins!
‘Tis the season for all the delicious pumpkin goodies – pies, cookies, bread, and even soups. 😋
Pumpkin and warm, earthy spices… oh man – it’s what fall days are made of. Wrapped in a warm blanket with a pumpkin muffin (or two) and a warm cup of coffee in hand.
Hello, Pumpkin Nirvana – I’ll be staying a while. 👋 🥰
What Makes These Muffins So Healthy?
The magic is in the ingredients! Coconut oil, pumpkin, elderberries, and way less sugar.
If you’ve never baked with coconut oil before, you won’t believe what it does for the texture of a muffin. Don’t like the flavor of coconut? Don’t worry about it! You won’t taste it at all – pinky promise.
Health Benefits of Pumpkin
Pumpkin is ultra-nutritious. Did you know that one cup of pumpkin contains more vitamin A than a cup of kale? Or that one cup of pumpkin has more potassium than a banana and more fiber than ½ cup of quinoa? Crazy right?!
Here are a few ways pumpkin can benefit your health year-round:
- Keeps you energized – with all that fiber.
- Promotes heart health – with potassium, magnesium, and iron.
- Boosts immunity – with the superpowered antioxidant beta-carotene.
Health Benefits of Elderberry
Elderberries are an excellent source of antioxidants. They’re well known for their immune-boosting properties and their ability to shorten the symptoms and duration of colds and the flu. Powerful little gems, aren’t they?
But did you know that elderberries are also linked to your gut health?
That’s right! They aid in digestion due to the high amount of fiber they contain. Studies have shown a strong connection between the gut and the immune system. A healthy gut means a strong immune system.
Makes sense that Hippocrates, the founder of medicine, called elderberries his “medicine chest.” It’s a sweet holistic health boost that really does work.
How To Make These Gluten Free
Can’t have gluten? Don’t let that stop you from enjoying these warm and full-of-spice pumpkin muffins! You can substitute the all-purpose flour for a gluten-free all-purpose flour mix. Make sure the conversion is 1:1 and you’re good to go.
Wondering about my elderberry syrup? It’s also gluten-free. Nothing hidden there, I swear. Just all that sweet honey goodness that will make this glaze to die for.
So… is your muffin tin out yet? Let’s get baking! 💜
For the pumpkin muffins:
- 1 ¼ cups all-purpose flour (may substitute with gluten-free all-purpose flour)
- 3 tsp pumpkin pie spice (make your own – mix 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp cloves, and ½ tsp nutmeg)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup pumpkin puree
- ½ cup brown sugar
- 2 eggs
- ¼ cup melted coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
For the elderberry glaze:
- ½ cup powdered sugar
- 1 tbsp elderberry syrup
Now let’s talk about the kitchen tools you’ll need.
Make sure you have a whisk, two mixing bowls, a muffin baking pan, a spatula, and a spoon.
This recipe is crazy easy. You’re going to mix your wet ingredients, add in your dry ingredients – then mix again. Next, you’ll grease your muffin pan, fill it with the batter, and bake away!
When they’re cooled off, you’ll drizzle a bit of elderberry glaze over top.
My mouth’s watering ... so let's get baking!
How to make pumpkin muffins:
STEP 1: Preheat the oven to 350℉ and grease all 12 wells of your muffin baking tin.
STEP 2: In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt. Mix with a whisk to combine.
STEP 3: In another bowl, add pumpkin puree, brown sugar, eggs, melted coconut oil, maple syrup, and vanilla extract. Mix well.
STEP 4: Pour the wet ingredients into the dry ingredients and stir together with a spatula. Don’t over mix. Stir just until all ingredients are well incorporated.
STEP 5: With a spoon, evenly distribute the batter into each well. They will be about ¾ full.
STEP 6: Bake your muffins for 15-17 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
These pumpkin muffins will stay fresh and moist in an airtight container on the counter for up to 5 days. In the fridge – they are good for up to 10 days.
Pop them in the freezer (minus the glaze) and they’re good for 2 months. They reheat like a dream. Talk about quick & easy! 🙌
How to make elderberry glaze:
When I was deciding on what kind of glaze or frosting to use on this muffin – I realized I only needed a drizzle because of how flavorful the muffins are on their own.
This elderberry glaze pairs perfectly with the warmth and spices of pumpkin muffins. As a matter of fact, it’s delicious over just about anything. Bread, scones, french toast… even ice cream! 🥐 🥞 🍨
STEP 1: In a bowl, combine powdered sugar and elderberry syrup and whisk until smooth.
STEP 2: Using a spoon, drizzle over top of cooled muffins. How much is completely up to you!
Enjoy these soft and fluffy pumpkinlicious muffins with elderberry glaze for breakfast, as a treat in lunch boxes, for dessert, or just as a snack.
CONFESSION: I ate 3 of these within 5 minutes. I mean... pumpkin’s a veggie, right?
REGRET: Not doubling the recipe so I can grab these gorgeous goodies from the freezer whenever I’m having a craving.
Happy fall, y’all! 🍂 🎃 🍁