Pumpkin Muffins
Ingredients
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ½ teaspoon ground ginger
• ½ cup melted coconut oil
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 1 ½ cups pumpkin puree
• 2 large eggs
• ¼ cup milk
Directions
- Preheat oven to 425°F. Spray a 12-cup muffin tin with non-stick spray.
- In a large bowl, whisk together flour, baking soda, spices, and salt.
- In another bowl, mix oil, sugars, pumpkin puree, eggs, and milk until combined.
- Add wet ingredients to dry and gently stir until combined.
- Spoon batter into muffin tin to the top.
- Bake at 425°F for 5 minutes, then reduce oven to 350°F and continue baking for 16–17 minutes.
- Cool for 5 minutes before removing from the tin.
- Cover tightly and store at room temperature for up to a week.
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