Labels

Best Ever Spiced Pumpkin Muffins


375° F, 22-24 min

Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1¾ cups all purpose or gf flour
  • 2/3 cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • 1 (15 oz) can pure pumpkin puree
  • ½ cup coconut oil, melted
  • 1 tablespoon coconut, rice, or almond milk
  • 1 teaspoon vanilla extract


    INSTRUCTIONS
  1. Preheat oven to 375° F. Line a muffin pan with paper liners. Set aside.
  2. In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
  3. In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
  4. Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.
**You may need to heat up your coconut oil if it is solid.

  1. Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
  2. In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
  3. In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
  4. Using an ice cream scoop, scoop the batter into the prepared muffin pan.
  5. Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.
Notes
You may need to heat up your coconut oil if it is solid.
Labels: