Pumpkin Muffins

🥘 Ingredients

• all-purpose flour
  1.75 c
• baking soda
  1 tsp
• cinnamon
  2 tsp
• coconut oil
  1/2 c
• dark brown sugar
  1/2 c
• eggs
  2
• granulated sugar
  1 c
• ground cloves
  1/4 tsp
• nutmeg
  1/4 tsp
• pumpkin purée
  1 15-oz can
• salt
  1/2 tsp
• vanilla
  1 tsp

🍳 Cookware

• paper liners
• standard size muffin baking pan
• medium bowl

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.

   all-purpose flour: 1.75 c, granulated sugar: 1 c, dark brown sugar: 1/2 c, baking soda: 1 tsp, salt: 1/2 tsp, cinnamon: 2 tsp, ground cloves: 1/4 tsp, nutmeg: 1/4 tsp
3. 3

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

   eggs: 2, pumpkin purée: 1 15-oz can, coconut oil: 1/2 c, vanilla: 1 tsp
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.