Best Ever Pumpkin Muffins

• servings: 12 servings
• active time: 20 minutes
• total time: 42 minutes

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.

Notes

I halfed the white sugar, could have used less. Uses almost a full can of the pumpkin purée. I used pumpkin pie purée and it was great.

Mini muffins I cooked for 15 mins regular muffins I baked for 20 mins

12 full muffins and 16 mini muffins

I added a crumble on top when putting them in oven.

2tbs sugar, flour and 1tbs melted butter. Mix and crumble on top

Nutrition

• Serving Size: 1 Muffin
• Calories: 267
• Total Fat: 10g
• Saturated Fat: 7.8g
• Unsaturated Fat: 1.3g
• Trans Fat: 0g
• Cholesterol: 31mg
• Sodium: 209mg
• Total Carbohydrate: 41g
• Dietary Fiber: 1.8g
• Total Sugars: 25g
• Protein: 3.4g