Irresistible Pumpkin Muffins with Avocado Oil

Fall baking season is when I come alive in the kitchen. There’s something about the smell of cinnamon and nutmeg that makes me want to bake everything in sight. But I also want my family to enjoy treats that won’t weigh them down before school and work.

That’s why I started swapping out butter for avocado oil in my muffin recipes. The muffins stay moist and fluffy, but they’re lighter than the traditional versions. Plus, I always have avocado oil in my pantry, so I don’t have to remember to soften butter ahead of time.

Want something that tastes like fall but feels a little healthier? These pumpkin muffins are perfect. Need a grab-and-go breakfast that actually fills you up? Same muffins. I make a double batch and freeze half for those mornings when everyone’s running late.

What Kind of Pumpkin Should I Use?

For these muffins, you’ll want to stick with canned pumpkin puree rather than fresh pumpkin, as it gives you the most consistent results every time. Make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added that will throw off your recipe. Libby’s is a popular brand that works great, but any plain pumpkin puree will do the trick. If you do want to use fresh pumpkin, you’ll need to roast and puree it yourself, but honestly, the canned stuff is so convenient and reliable that most bakers prefer it for muffins like these.

Options for Substitutions

These pumpkin muffins are pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Avocado oil: You can easily swap avocado oil for vegetable oil, canola oil, or melted coconut oil. If using coconut oil, make sure it’s cooled slightly before mixing to avoid scrambling the eggs.
• Canned pumpkin: Fresh pumpkin puree works great too – just roast and puree your own pumpkin. You can also try sweet potato puree or butternut squash puree for a similar texture and taste.
• All-purpose flour: For a healthier twist, substitute up to half the all-purpose flour with whole wheat flour. You can also use a 1:1 gluten-free flour blend if needed.
• Granulated sugar: Brown sugar works wonderfully and adds extra moisture – use 3/4 cup instead of 1 cup since brown sugar is more concentrated. Coconut sugar is another good option using the same amount.
• Walnuts: Pecans, chopped almonds, or pumpkin seeds make great substitutes. You can also leave them out completely if you prefer nut-free muffins.
• White chocolate chips: Dark chocolate chips, mini chocolate chips, or even dried cranberries work well. For a fall twist, try cinnamon chips if you can find them.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin muffins is overmixing the batter, which leads to tough, dense muffins instead of light and fluffy ones – mix just until the dry ingredients are barely combined with the wet ingredients, even if you see a few lumps.

Another common error is filling the muffin cups too full, so stick to about 2/3 full to prevent overflow and uneven baking, and make sure your oven is fully preheated before putting them in.

To keep your chocolate chips and walnuts from sinking to the bottom, lightly toss them in a tablespoon of flour before folding them into the batter, and don’t forget to check for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs, not wet batter.

Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack, as removing them too quickly can cause them to fall apart.

What to Serve With Pumpkin Muffins?

These pumpkin muffins are perfect for breakfast with a hot cup of coffee or chai tea – the warm spices really complement those cozy fall flavors. I love serving them alongside scrambled eggs and crispy bacon for a complete weekend brunch, or you can keep it simple with just a pat of butter and a drizzle of honey. They also make a great afternoon snack with a glass of cold milk or even a warm mug of apple cider. For something a little fancier, try them with cream cheese frosting or a dollop of whipped cream cheese mixed with a touch of maple syrup.

Storage Instructions

Keep Fresh: These pumpkin muffins stay moist and delicious when stored in an airtight container at room temperature for up to 3 days. I like to line the container with paper towels to absorb any extra moisture. If you want them to last a bit longer, pop them in the fridge where they’ll keep for up to a week.

Freeze: Muffins are perfect for freezing! Let them cool completely, then wrap each one individually in plastic wrap or store them in a freezer-safe bag with parchment paper between layers. They’ll stay fresh in the freezer for up to 3 months, making them great for quick breakfasts or snacks.

Warm Up: To enjoy your muffins from the fridge or freezer, just let them come to room temperature for about 20 minutes. If you want them warm, pop them in the microwave for 15-20 seconds or wrap in foil and warm in a 350°F oven for about 5 minutes. The white chocolate chips get nice and melty again!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3250
• Protein: 38-44 g
• Fat: 145-160 g
• Carbohydrates: 410-440 g

Ingredients

For the muffin batter:

• 15 oz canned pumpkin
• 2 large eggs
• 1/2 cup avocado oil or other neutral oil
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 2 cups flour, all-purpose
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/4 tsp ground ginger
• 1/4 tsp cloves, ground
• 1 tsp ground cinnamon

For the mix-ins:

• 1/2 cup walnuts, chopped
• 1/2 cup white chocolate chips

Step 1: Prep the Muffin Pan and Oven

Preheat your oven to 350℉ (175℃).

Line a 12-cup muffin pan with muffin liners or spray the wells with cooking spray to prevent sticking.

This setup helps the muffins release easily after baking.

Step 2: Mix the Wet Ingredients

• 15 oz canned pumpkin
• 2 large eggs
• 1/2 cup avocado oil or other neutral oil
• 1 tsp vanilla extract
• 1 cup granulated sugar

In a large bowl, combine the canned pumpkin, eggs, avocado oil (or another neutral oil), vanilla extract, and granulated sugar.

Whisk or beat together until the mixture is smooth and creamy.

Step 3: Sift and Combine the Dry Ingredients

• 2 cups flour, all-purpose
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/4 tsp ground ginger
• 1/4 tsp cloves, ground
• 1 tsp ground cinnamon

In a separate medium bowl, sift together the flour, baking powder, baking soda, sea salt, ground ginger, ground cloves, and ground cinnamon.

This ensures the leaveners and spices are evenly distributed for a perfectly spiced muffin.

Step 4: Combine Wet and Dry Mixtures

• wet ingredients mixture from Step 2
• dry ingredients mixture from Step 3

Add the sifted dry ingredients from Step 3 to the wet ingredients from Step 2.

Gently stir or fold the mixture together until just incorporated.

Be careful not to overmix—this keeps the muffins tender.

Step 5: Fold In Walnuts and White Chocolate Chips

• 1/2 cup walnuts, chopped
• 1/2 cup white chocolate chips

Gently stir the chopped walnuts and white chocolate chips into the batter until they are evenly dispersed.

I like to reserve a few white chocolate chips to sprinkle on top of each muffin before baking—it makes them look extra inviting!

Step 6: Portion and Bake the Muffins

• completed muffin batter from Step 5

Use a 1/4 cup measuring cup or an ice cream scoop to divide the batter evenly among the prepared muffin cups.

Bake for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffin springs back to the touch.

Step 7: Cool and Store

Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to finish cooling completely.

Store cooled muffins in an airtight container at room temperature for up to 3 days.

Irresistible Pumpkin Muffins with Avocado Oil

Delicious Irresistible Pumpkin Muffins with Avocado Oil recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 3125 kcal

Ingredients

  

For the muffin batter:

• 15 oz canned pumpkin
• 2 large eggs
• 1/2 cup avocado oil or other neutral oil
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 2 cups flour, all-purpose
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/4 tsp ground ginger
• 1/4 tsp cloves, ground
• 1 tsp ground cinnamon

For the mix-ins:

• 1/2 cup walnuts, chopped
• 1/2 cup white chocolate chips

Instructions

 

• Preheat your oven to 350℉ (175℃). Line a 12-cup muffin pan with muffin liners or spray the wells with cooking spray to prevent sticking. This setup helps the muffins release easily after baking.
• In a large bowl, combine the canned pumpkin, eggs, avocado oil (or another neutral oil), vanilla extract, and granulated sugar. Whisk or beat together until the mixture is smooth and creamy.
• In a separate medium bowl, sift together the flour, baking powder, baking soda, sea salt, ground ginger, ground cloves, and ground cinnamon. This ensures the leaveners and spices are evenly distributed for a perfectly spiced muffin.
• Add the sifted dry ingredients from Step 3 to the wet ingredients from Step 2. Gently stir or fold the mixture together until just incorporated. Be careful not to overmix—this keeps the muffins tender.
• Gently stir the chopped walnuts and white chocolate chips into the batter until they are evenly dispersed. I like to reserve a few white chocolate chips to sprinkle on top of each muffin before baking—it makes them look extra inviting!
• Use a 1/4 cup measuring cup or an ice cream scoop to divide the batter evenly among the prepared muffin cups. Bake for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffin springs back to the touch.
• Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to finish cooling completely. Store cooled muffins in an airtight container at room temperature for up to 3 days.