Pumpkin Muffins

🥘 Ingredients

• all-purpose flour 1 ¾ cups
• granulated sugar 1 cup
• dark brown sugar ½ cup
• baking soda 1 tsp
• salt ½ tsp
• cinnamon 2 tsp
• ground cloves ¼ tsp
• nutmeg ¼ tsp
• eggs 2
• pumpkin purée 1 15-oz can
• coconut oil ½ cup
• vanilla 1 tsp

1. 1

   Preheat the oven to 375°F and place 12 paper liners into each well of your standard size muffin baking pan .
2. 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.
3. 3

   In another bowl, whisk together the eggs , pumpkin purée , coconut oil , melted, and vanilla extract.
4. 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.
5. 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.
6. 6

   Bake your muffins for 20 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. 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.