Golden Pumpkin Muffins

November 9, 2026

There are countless reasons why I love autumn. The heat of summer has faded into chilly mornings and evenings, and these cool temperatures have encouraged the leaves to blush into warm yellows, oranges, and reds. Pumpkins, acorns, and the last hardy crops have ripened in abundance so that we can store and enjoy them into the winter months ahead.

In Ohio, this season invites us to feel it with each of our senses. Walking through the woods, the leaves sound crunchy underfoot and smell musky and earthy with a hint of sweet molasses—and sometimes woodsmoke in the distance. Just as much as I love the sights, scents, and sounds, the flavors especially wrap me in comfort. I savor the depth, warmth, and spices.

Baking also feels natural this season, as the oven helps warm the house. If you find me baking these days, it’s a sign that I’m feeling relaxed. There was a time in my life when I had a home cottage bakery and made cakes and muffins for a living. Now, I have the privilege to bake just for pleasure and nourishment. It is a time for me to slow down, take a break from everything else, and play with flavors, textures, and rhythm.

Since the season shifted, I’ve been making muffins every week or two. I usually bake a double batch so they’re ready on the counter for my family to grab as a quick snack or breakfast. I send a few to grandma’s house next door and bring some to the shop to share with the ladies alongside a pot of tea.

I’d like to share a new recipe I made this year. Yes, it features pumpkin, you can use canned or fresh puree from roasted butternut or other deep orange, flavorful squash from the garden or a local farm. Also, instead of a standard spice blend, I used our Golden Milk powder! Our mix has a blend of cinnamon, ginger, turmeric, cardamom, black pepper, and marshmallow root. It’s intended to make a creamy, spiced herbal latte, but I love encouraging people to try it as a versatile culinary seasoning—much like you would pumpkin spice or curry. I enjoy adding it to smoothies, roasted root veggies, and chicken soup. It adds a little surprise of depth and warmth, while making our food even more medicinal. These spices are anti-inflammatory, immune-supportive, and aid in circulation.

Without further ado—here is the recipe for some comforting, moist, and perfectly spiced Golden Pumpkin Muffins.

Ingredients

15 ounces pumpkin puree (canned or fresh)
⅓ cup avocado oil (or other neutral liquid oil)
1 cup raw granulated sugar
1 tablespoon molasses
2 eggs
1 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
¾ cup whole wheat flour (or additional all-purpose)
1 tablespoon Golden Milk spice
2 teaspoons cinnamon
2 teaspoons baking powder
½ teaspoon fine sea salt
1 cup mix-ins (optional: chocolate chips, nuts, dried fruit, etc.)

Wash (optional)

2 tablespoons heavy cream
2 tablespoons sugar (raw or brown)

Topping (optional)

½ cup raw pumpkin seeds (or additional mix-ins)

Instructions

Preheat oven to 375°F (190°C). Grease or line a standard 12-cup muffin tin and set aside.
In a small bowl, prepare the wash by mixing the cream and sugar together using a pastry brush or spoon.
In a separate small bowl, combine the all-purpose flour, whole wheat flour, Golden Milk spice, cinnamon, baking powder, and sea salt. Set aside.
In a large bowl, whisk the pumpkin puree and oil together until smooth.
Add the sugar and molasses, whisking until the sugars are dissolved.
Whisk in the eggs and vanilla.
Add the dry ingredient mixture and stir until the batter is just smooth, being careful not to overmix.
Gently fold in your optional mix-ins (chocolate chips, chopped pecans, pumpkin seeds, etc.).
Scoop the batter into the muffin wells until each is about ⅔ full. Brush or spoon a little wash over each muffin top and sprinkle with your chosen toppings.
Bake for 20 to 25 minutes, or until the tops spring back when lightly tapped and a toothpick inserted into the center comes out clean or with a few moist crumbs. (Note: For high altitudes, reduce baking time to 15–18 minutes).
Allow the muffins to cool in the pan on a wire rack for 10 minutes, then transfer them directly to the rack to cool completely.

Recipe Notes

Flavor Development: The flavor continues to deepen and will taste even better on the second day.
Storage: These can be frozen for up to 6 weeks.
Pairings: Make sure to share a few and enjoy them with a warm cup of tea. I recommend Dark Fable, Philosopher, or Chocolate Chai.