I know, you are probably thinking, "Pumpkin muffins, in January? Really Jen?" Yes, really, and they are seriously the best! You need them all year round not just in the Fall, and now is the perfect time to stock up on pumpkin because they are on clearance. I got a pack of 6 (15 oz each) cans of pumpkin for $2 at Costco recently. Stock up! $.33 a can! You cannot beat that. So we are going to be having lots of these yummy things. My mother-in-law made these for us in October when we went out to visit, and I sadly did not have time to make them for my family until now, but man were they a hit! So good! They freeze really well if there are any left to freeze, but at our house we ate them all up very, very quickly. Next time I will have to double them so we have extra to freeze for a quick breakfast on busy mornings. It calls for coconut oil, and it needs to be melted when you add it, so just microwave it for a few seconds to make it liquid before you add it. I got about 18 muffins from this recipe. Enjoy!
1 3/4 cups 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
1 15 oz can pure pumpkin puree
1/2 coconut oil, melted
1 teaspoon vanilla
Preheat oven to 375 and line your muffin tin with paper liners.
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
In another bowl whisk together the eggs, pumpkin, coconut oil and vanilla.
Mix the wet ingredients with the dry and stir together, but don't over mix. Stir until everything is just barely all mixed in.
Use a large scoop to measure dough--which is pretty stiff--into paper cups so they are almost full. I use a large cookie scoop.
Bake for 20-22 minutes or until a toothpick inserted in center comes out clean.