Pumpkin Muffins

Best Pumpkin Muffins

Well, we’ve left the warm temperatures and colored leaves behind. Winter is finally setting in. Even though Halloween pumpkins have seen their last day and Thanksgiving is behind us, pumpkin flavored madness is still going strong in some of our hearts. Although the season has technically passed, this pumpkin muffin recipe is too good not to share. As the cold temperatures roll in, these soft, warm pumpkin muffins are the perfect addition to a cozy day spent inside. Whether you’re obsessed with the pumpkin spice trend, or love to hate it, these muffins are guaranteed to satisfy both lovers and skeptics.

These muffins use real pumpkin for a delicious, rich, and genuine flavor. With the perfect balance of spice, sweetness, and all the pumpkin goodness we love, these muffins are sure to indulge your pumpkin cravings and may convert your favorite pumpkin *hater*.

Before you begin mixing the wet ingredients, make sure the coconut oil is melted. If the coconut oil is solid it won’t spread out evenly through the batter.  It could change the texture of the muffins, and may also measure differently when solid.

Once you have all the wet and dry ingredients mixed separately, pour the wet ingredients into the dry batter mixture. The batter will be thick so be sure not to over mix. Once all the dry ingredients are thoroughly coated, you are good to go!

Once the muffins are baked, let them cool for 5 minutes, and enjoy! For an extra sweet treat, mix chocolate chips into the batter before baking, or top with your favorite cinnamon cream cheese frosting for a delicious cupcake.

 

 

 

 

 

 

 

 

Yield: 12 muffins

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min

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Ingredients:

1 15oz can pumpkin puree

2 eggs

1 3/4 cups all purpose flour

1/2 tsp baking powder

1 tsp baking soda

1/2 cup brown sugar

1 cup granulated sugar

1/2 cup coconut oil, melted

1 tbsp coconut milk

3 tsp cinnamon

1/4 tsp nutmeg, ground

1/4 tsp cloves, ground

1/2 tsp salt

1 tsp vanilla extract

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Instructions:

  1. Preheat oven to 375 F and line a muffin pan with a nonstick spray, butter or grease.
  2. Mix flour, both sugars, baking powder, baking soda, salt and spices together in a medium mixing bowl.
  3. In another small mixing bowl whisk together the eggs, pumpkin, coconut oil, coconut milk and vanilla extract.
  4. Pour all wet ingredients into dry mixture. Fold all ingredients to create a thick batter.
  5. Using a spoon or ice cream scoop, scoop desired portions of batter into muffin pan.
  6. Bake for 23-25 minutes, or until toothpicks entered into the center of a few muffins come out clean.

 

 

 

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