You can't eat just one...Pumpkin Muffins
It's finally Fall and we could not be more excited to break out our favorite pumpkin muffin recipe! We've made several pumpkin muffins over the years but this one is the tastiest!
Ready, set, BAKE!
Heres what you'll need:
- 1 3/4 cups all purpose flour
- 3/4 cup sugar
- 1/2 cup dark brown sugar
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 15 ounce can pure pumpkin puree (we use organic)
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract
Preheat oven to 375 degrees and place 12 paper liners into each well of a standard size muffin baking pan.
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.
*TIP-If your coconut oil is solid, put it into the microwave for a few seconds to get it soft enough to stir into the other ingredients.
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 spoon (like and 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 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
These muffins will be gone the second you serve them, don't hesitate to make a second batch!
Recipe adapted from Sally's Baking Addiction