I know it’s not October any more but I just can’t let this pumpkin muffin slip through the cracks. I dearly love a good pumpkin pastry but this one is exceptional. Not because it has any filling or crumbly topping. In fact that is the beauty of this muffin. It’s just pure, simple and easy to eat. It stirs together in minutes and bakes up fluffy and moist.
1 ¾ c. all-purpose flour
1 c. sugar
½ c. dark brown sugar
1 t. baking soda
½ t. salt
2 t. cinnamon
¼ t. cloves
¼ t. nutmeg
1 15oz can pure pumpkin puree
½ c. coconut oil
1 t. vanilla extract
Optional- walnuts or pecans
Preheat oven to 375 degrees and place straight muffin pan on perforated baking sheet.
Measure out the flour, sugars, baking soda and spices in a medium bowl and whisk together. Set aside.
In another larger bowl whisk together eggs, pumpkin, coconut oil and vanilla extract.
Fold in the dry ingredients and stir together just until everything is incorporated. Do not overmix.
Using a large scoop, evenly distribute the batter into 12 wells. Top with nuts if desired.
Bake muffins for 20-22 minutes or until toothpick in the center of a muffin comes out clean.
Recipe adapted from Sally’s Baking Addiction.