I don’t know what it is about September that screams “gimme all the pumpkin,” but it’s finally that time, and I’m definitely not mad about it.  I’m starting the new fall baking season sharing these delicious and easy Pumpkin Muffins.  Super moist, with the perfect amount of sweetness, and a beautiful dome shaped top, these are a perfect muffin to send with the family on the go for breakfast or lunch!

During the fall months, pumpkin is one of my favorite flavors.  It screams autumn with it’s warm and cozy smell when it’s baking, and it mimics the color of the beautiful burnt orange leaves we start to see falling all around us.  You are going to love how quick and easy these Pumpkin Muffins are to throw together, and you won’t mind when the family begs you to make them again and again!

A couple of tips for this recipe:

• If you don’t have coconut oil you can use regular vegetable or canola but the coconut puts these at the next level.
• To melt my coconut oil, I just place it in a microwaveable bowl and heat it for 30 seconds, then stir until it’s all melted.  Easy peasy!
• You can add mini chocolate chips or chopped nuts to these muffins but they honestly don’t need them.

1. Preheat oven to 375 degrees and line your muffin pan(s) with paper liners
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt
3. In a smaller separate mixing bowl, whisk together the sugar, brown sugar, eggs, canned pumpkin, coconut oil, milk, and vanilla
4. Pour the pumpkin mixture in to the flour mixture, and stir until combined
5. Use a large 3 Tbsp cookie scoop to scoop the batter into your prepared pan
6. Bake for 20-23 minutes, or until a toothpick inserted into the center of a muffin comes out clean
7. Let the muffins cool for 5-10 minutes before removing them from the pan and setting them on a cooling rack