Pumpkin Muffins

Serves	Total Time
12	42 minutes

Ingredients

1.75 cups all-purpose flour
1 cup granulated sugar
0.5 cup dark brown sugar
1 tsp baking soda
0.5 tsp salt
2 tsp cinnamon
0.25 tsp ground cloves
0.25 tsp nutmeg
2 eggs
1 15-oz can pumpkin purée
0.5 cup coconut oil
1 tsp vanilla

Cookware

1 paper liners
1 standard size muffin baking pan
1 medium bowl

Instructions

Step 1

Preheat the oven to 375°F and place 12 paper liners into each well of your standard size muffin baking pan.

Step 2

Measure out the all-purpose flour, granulated sugar, dark brown sugar, baking soda, salt, cinnamon, ground cloves, and nutmeg in a medium bowl and whisk together. Set aside.

Step 3

In another bowl, whisk together the eggs, pumpkin purée, coconut oil, melted, and vanilla extract.

Step 4

Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.

Step 5

It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.

Step 6

Bake your muffins for 20 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 7

Note: Recipe adapted from Sally’s Baking Addiction If your coconut oil is solid, warm it up a bit so that it is in liquid form.