Best Ever Pumpkin Muffins Recipe, YUM!

What is better than nice, warm, right out of the oven pumpkin muffins?  Not only did the house smell delicious, these looked great too! A weekend of cheesecake, pumpkin bread and the “BEST EVER” muffin.

Best Ever Pumpkin Muffins

Found and made this recipe. YUM.  The title said “BEST EVER PUMPKIN MUFFINS,” and I agree. They were pretty good!

Best Ever Pumpkin Muffins (Serves: 12) From the Lovelylittlekitchen
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
  • 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.
Notes:  If your coconut oil is solid, warm it up a bit so that it is in liquid form.
If you love all things pumpkin… try this recipe out. So good! And the memories of sharing good food with good friends and family, something to be cherished a lifetime.
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