Pumpkin Muffins

Print

With ImageWithout Image

Pumpkin Muffins

Ingredients

• 1/3 cup coconut oil (vegetable oil)
• 2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 15-ounce can (1½ cups) pumpkin purée
• 3 large eggs
• 1 cup light brown sugar
• 1/4 cup milk

Instructions

1. Preheat the oven to 350 degrees.
2. Prepare muffin tin by spraying with nonstick spray or lining with cupcake liners.
3. In a medium bowl, combine flours, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk together until combined.
4. In a large bowl, whisk together pumpkin, eggs, oil, sugar, and milk until the mixture is smooth. Add in the dry ingredients and mix well.
5. Divide the batter evenly among the prepared muffin tins. Bake for 20 to 25 minutes, or until the tops of the muffins are puffed and spring back slightly when pressed or when a toothpick is inserted it comes out clean.