--- 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>