Best Ever Pumpkin Muffins

• Vegetarian

• Produce

  • 1 15 ounce can Pumpkin puree, pure

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, dark
  • 2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 cup Sugar

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on lovelylittlekitchen.com

Description

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 15 ounce can pure pumpkin puree
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract.

Directions

• Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
• Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
• In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
• 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.
• Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.