Organic Pumpkin Muffins

Ingredient Batter:

3 1/2 Cups Organic Unbleached Flour
2 Teaspoons Baking Soda
1 Teaspoon Celtic Sea Salt
3 Cups Organic Raw Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg 
1/2 Teaspoon Allspice 

2 Cups Organic Mashed Pumpkin 
2/3 Cups Spring Water
4 Organic Free Range Eggs
1 Cup Coconut Oil 
1 Teaspoon Vanilla 

1 Cup Chopped Walnuts (optional)

Filling for cupcakes:

12 ounces Organic Cream Cheese or Chev Goat Cheese
3/4 Cup Organic Powdered Sugar
2 Teaspoons Vanilla

In large mixing bowl combine your dry ingredients. Mix well. In another bowl mix wet ingredients. Slowly add dry ingredients to wet until completely combined. If you want to add nuts in your pumpkin muffins do so now. In a separate bowl mix cream cheese, powdered sugar and vanilla until smooth. Insert into muffins or bread by dropping small spoonfuls on top. Scoop into muffin tin or pour into three bread pans. For bread bake at 350 F. for an hour or until a tooth pick when inserted comes out clean. For the muffins bake at 350 F for 15 minutes or until tooth pick comes out clean.

Grab a nice cup of coffee or hot cup of tea and enjoy!

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  1. I love this time of year with the smell of fall flavors cooking and your Pumpkin Muffins look delicious. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick

  2. The Pumpkin Muffins sound delicious. I need try making a batch. I would use goat cheese in the filling. Pinning this! Thank you for sharing at the Click & Chat Link Up Party! Have a great night! Kim @ This Ole Mom


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