Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup 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

• 1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
• 2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
• 3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
• 4. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
• 5. 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.
• 6. Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition