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When someone declares a recipe “the best”, it’s always worth a try (Adapted from Lovely Little Kitchen).  However, I cannot bring myself to add the 1 cup of white sugar the recipe calls for.  Also, I feel best with more paleo/ketogenic ingredients so that is what I used.  Here is my adaptation, though it is not strictly keto or paleo.   I like that it uses the whole can of pumpkin – more moist and pumpkin-y and I don’t have a half used can of pumpkin sitting in the fridge. I like to make healthy as easy as possible so I used only one bowl instead of one for the wet and one for the dry ingredients. Enjoy!


  • 1 3/4 cup flour  (paleo flour mix, almond flour, gluten-free, oat flour, etc.)
  • 3 tablespoons date palm sugar (this replaces the white sugar and has zero calories)
  • 1/2 cup dark brown sugar (or more date palm sugar or monk fruit)
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 3 eggs
  • 1 15 ounce can pure pumpkin puree
  • 1/2 cup coconut oil, melted or other oil
  • 1 teaspoon vanilla extract.


  1. Preheat the oven to 375 degrees.  Prepare a standard size muffin baking pan with paper liners or by oiling each well.
  2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. 
  3. Add in the eggs, pumpkin puree, oil and vanilla extract.
  4. Stir just until ingredients are mixed.
  5. Distribute batter into muffin tin. 
  6. Optional toppings – pecans, brown sugar, raisins
  7. Bake muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.