- 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
- 1 paper liners
- 1 standard size muffin baking pan
- 1 medium bowl
Preheat the oven to 375°F and place 12 paper liners into each well of your standard size muffin baking pan.
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.
In another bowl, whisk together the eggs, pumpkin purée, coconut oil, melted, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
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.
Bake your muffins for 20 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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.