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!

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

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:

• 1 1/2 tsp baking powder
• 2 cups all-purpose flour (I prefer King Arthur)
• 2 large eggs (room temperature)
• 1/2 tsp baking soda
• 1/4 tsp ground cloves
• 1 tsp ground cinnamon (freshly ground for more flavor)
• 1 tsp vanilla extract (for best flavor)
• 1 cup sugar
• 1/2 cup avocado oil (or any neutral oil like canola)
• 15 oz canned pumpkin (I use Libby’s)
• 1/2 tsp sea salt
• 1/4 tsp ground ginger (freshly ground preferred)

For the mix-ins:

• 1/2 cup walnuts (chopped into 1/4-inch pieces)
• 1/2 cup white chocolate chips (optional but recommended for sweetness and texture)

Step 1: Prepare Equipment and Mise en Place

• 1/2 cup walnuts
• Muffin tin and liners

Preheat your oven to 350°F and line a standard 12-cup muffin tin with paper liners or grease the cups.

While the oven heats, measure out all your ingredients and have them ready—this is especially important for the dry spices since they’ll be mixed together quickly.

I like to chop the walnuts into uniform 1/4-inch pieces beforehand so they distribute evenly through the batter and bake consistently.

Step 2: Create the Dry Ingredient Mixture

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

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

Whisk thoroughly for about 30 seconds to ensure the leavening agents and spices are evenly distributed throughout the flour—this prevents lumps and ensures consistent rising and flavor in every muffin.

Step 3: Combine Wet Ingredients

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

In a large bowl, whisk together the canned pumpkin, room temperature eggs, avocado oil, vanilla extract, and sugar until well combined and smooth.

The room temperature eggs incorporate more easily into the mixture and create a more cohesive batter.

Whisk for about 1-2 minutes until the mixture is fully homogeneous and slightly lighter in color, which indicates the ingredients are properly emulsified.

Step 4: Combine Wet and Dry Ingredients

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

Pour the dry ingredient mixture from Step 2 into the wet ingredient mixture from Step 3.

Using a spatula or wooden spoon, gently fold the ingredients together until just combined—do not overmix.

Stop folding as soon as you no longer see streaks of flour; overmixing develops gluten and results in tough, dense muffins rather than tender, crumbly ones.

The batter should look slightly lumpy at this point.

Step 5: Fold in Walnuts and Chocolate Chips

• chopped walnuts from Step 1
• 1/2 cup white chocolate chips

Add the chopped walnuts from Step 1 and the white chocolate chips to the batter and gently fold them in with just a few strokes of the spatula.

I find that white chocolate chips add a subtle sweetness and create pockets of melted richness that complement the warm pumpkin spices beautifully.

Be gentle to keep the batter light and fluffy.

Step 6: Fill Muffin Cups and Bake

• muffin batter from Step 5

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Using an ice cream scoop or spoon ensures consistent sizing so all muffins bake evenly.

Place the tin in your preheated 350°F oven and bake for 25–30 minutes.

The muffins are done when the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Step 7: Cool and Serve

Remove the muffin tin from the oven and let the muffins cool in the tin for about 10 minutes.

Then turn them out onto a wire cooling rack and allow them to cool completely before serving.

This brief rest in the pan sets the structure so they unmold cleanly, while the full cooling prevents them from being too hot to enjoy.