Pumpkin Muffins

Note- should yield a dozen 

Ingredients:

• 1 ¾ cups of all purpose flour
• 1 cup of sugar
• ½ cup of dark brown sugar
• 1 tsp of baking soda
• ½ tsp of salt
• 2 tsp of cinnamon
• ¼ tsp of ground cloves
• ¼ tsp of nutmeg
• 2 eggs
• 1 15 ounce can of pure pumpkin puree
• ½ cup of coconut oil, melted
• 1 tsp of vanilla extract

Instructions:

Step 1- Preheat the oven to 375 F. Prepare a muffin tin with 12 paper liners.

Step 2- Measure the flour, sugar, baking soda, salt, and spices into a medium bowl to whisk.

Step 3- In a separate bowl whisk combining the eggs, pumpkin puree, coconut oil and vanilla extract. 

Step 4- Pour the wet and dry ingredients together and mix. Don’t mix them too much, just stir until all the ingredients are dissolved into the batter.

Step 5- It would be useful to use a large scoop to make sure you are evenly distributing the batter between each muffin. Fill each most of the way to the top to create a fluffy, puffy, dome shape once cooked. 

Step 6- Finally, bake your muffins for 20-22 minutes or until the toothpick trick proves otherwise. Enjoy your pumpkin goodness!

*Recipe adapted from “Lovely Little Kitchen.”