These muffins were wonderful right out of the oven. The edges were nice and crisp, and the muffins themselves produced a soft, tender crumb. My husband isn't a huge fan of pumpkin and said that although the muffins used an entire can of pumpkin puree, the pumpkin flavor was still very subtle. And the muffins aren't too sweet and contain my favorite fall spices (cinnamon, nutmeg and cloves).
Time to think about what muffin to bake next...
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 1 (15 ounce) can pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
Preheat your oven to 375 degrees F. Generously grease a standard muffin pan and set aside (I used my silicone muffin pan and did not grease it).
In a large bowl, whisk together the flours, sugars, baking soda, salt, cinnamon, cloves and nutmeg. Set aside..
In a medium sized bowl, mix together the eggs, canned pumpkin, coconut oil and vanilla.
Pour the pumpkin mixture into the large bowl with the dry ingredients. Using a wooden spoon or spatula, gently fold everything together and be sure not to overmix the batter. Use as few strokes as possible.
Evenly distribute the batter into your prepared muffin pan and fill almost all the way to the top.
Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool before serving.
Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.
Yield: About 14 muffins
Source: Adapted from Lovely Little Kitchen