Nothing smells as good as pumpkin muffins in the oven on a cold winter morning. Great for the holidays, or anytime!
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Ingredients
- 1 3/4 cups flour all purpose
- 1 cup sugar
- 1/2 cup sugar dark brown
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp cloves ground
- 1/4 tsp nutmeg
- 2 eggs
- 15 oz can pumpkin puree
- 1/2 cup coconut oil melted
- 1 tsp vanilla extract
Servings: muffins
Instructions
- Preheat the oven to 375 degrees (approx. 180 degrees C); prepare muffin tin for 12 muffins, either with liners or grease/flour.
- Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together. Do not over the mix, just stir until everything is incorporated into the batter.
- It is helpful to use a large 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 – 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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