---
comments: true
tags:
- breakfast
- muffins
---
# :cupcake: Pumpkin Muffins
![Pumpkin Muffins](../assets/images/pumpkin-muffins.jpg){ loading=lazy }
| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 12 | 42 minutes |
## :salt: Ingredients
- :ear_of_rice: 1.75 cups all-purpose flour
- :candy: 1 cup granulated sugar
- :maple_leaf: 0.5 cup dark brown sugar
- :cup_with_straw: 1 tsp baking soda
- :salt: 0.5 tsp salt
- :custard: 2 tsp cinnamon
- :four_leaf_clover: 0.25 tsp ground cloves
- :chestnut: 0.25 tsp nutmeg
- :egg: 2 eggs
- :jack_o_lantern: 1 15-oz can [pumpkin purée][1]
- :coconut: 0.5 cup coconut oil
- :icecream: 1 tsp vanilla
## :cooking: Cookware
- 1 paper liners
- 1 standard size muffin baking pan
- 1 medium bowl
## :pencil: Instructions
### Step 1
Preheat the oven to 375°F and place 12 paper liners into each well of your standard size muffin baking pan.
### Step 2
Measure out the all-purpose flour, granulated sugar, dark brown sugar, baking soda, salt, cinnamon, ground cloves, and
nutmeg in a medium bowl and whisk together. Set aside.
### Step 3
In another bowl, whisk together the eggs, [pumpkin purée][1], coconut oil, melted, and vanilla extract.
### Step 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.
### Step 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.
### Step 6
Bake your muffins for 20 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
### Step 7
Note: Recipe adapted from Sally’s Baking Addiction If your coconut oil is solid, warm it up a bit so that it is in
liquid form.
## :link: Sources
-
-
[1]: <../ingredients/pumpkin-purée.md>