These pumpkin muffins can be eaten plain for breakfast, or iced with cream cheese frosting for dessert. They are sweet with just a little spice, and anything but dry! Makes 12 muffins
Ingredients:
1 3/4 cups all-purpose flour
1 cup white sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 eggs
1- 15 ounce can pumpkin puree
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 375°F. Place 12 paper liners into each well of a standard cupcake/muffin pan.
2. Stir together the flour, sugar, brown sugar, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
TIP: I like to sift all of my dry ingredients together to ensure there are no clumps.
3. In another bowl, whisk the eggs. Add in the pumpkin, coconut oil, and vanilla until thoroughly combined.
4. Pour the wet ingredients into the dry ingredients and stir together. Do not overtax, just stir until everything is incorporated into the batter.
5. Use a large scoop to evenly distribute the batter into each paper liner. They will be nearly full. This will help give your muffins a nice puffy dome.
6. 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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