Perfect Pumpkin Muffins
These pumpkin muffins are super moist, have the perfect amount of sweetness, and bake up with a perfectly crackly dome shaped top. The perfect muffin for fall!
EQUIPMENT
Ingredients
- 1-3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs lightly whisked
- 1 15oz can pumpkin (not pumpkin pie filling)
- 1/2 cup coconut oil melted
- 1 Tbsp milk
- 2 tsp vanilla extract
Instructions
- Preheat oven to 375 degrees and line your muffin pan(s) with paper liners
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt
- In a smaller separate mixing bowl, whisk together the sugar, brown sugar, eggs, canned pumpkin, coconut oil, milk, and vanilla
- Pour the pumpkin mixture in to the flour mixture, and stir until combined
- Use a large 3 Tbsp cookie scoop to scoop the batter into your prepared pan
- Bake for 20-23 minutes, or until a toothpick inserted into the center of a muffin comes out clean
- Let the muffins cool for 5-10 minutes before removing them from the pan and setting them on a cooling rack