Pumpkin Muffin Recipe

The first thing I think of when autumn hits is pumpkin! Pumpkin Spiced Lattes, pumpkin pie, pumpkin bread, pumpkin everything! My favorite meal of the day is breakfast, and I just love muffins, so why not combine two of my favorite things?

Here’s my favorite pumpkin muffin recipe that I think you’ll all enjoy!

INGREDIENTS

• 1 3/4 cups all-purpose flour

• 1 cup sugar

• 1/2 cup dark brown sugar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon nutmeg

• 2 eggs

• 1 1/5 ounce pure pumpkin puree

• 1/2 cup coconut oil, melted

• 1 teaspoon vanilla extract

DIRECTIONS

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

2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and sift together. Set aside.

3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir together. Do not over-mix: stir only until everything is incorporated into the batter.

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

VARIATIONS!

• Add 2 cups finely chopped, peeled, tart apples for Apple Pumpkin Muffins

• Add 1/2 cup semisweet chocolate chips (YUM) for Pumpkin Chocolate Chip Muffins