Pumpkin Muffins

pumpkin-muffins-2

Fall is in the air and of course, that means hay rides, bonfires, hot chocolate, S’mores, and pumpkins! Since everyone needs a few super easy recipes in their arsenal, you’re sure to love this recipe for Simple Pumpkin Muffins. There they are, all orangey and wonderful.

Hi Hello Hey! How are you, friends? Happy Wednesday!!

These pumpkin muffins are way yummmaaay, so Fall-ish, so fresh, so homemade! Pretty and fluffy and lightly sweet! I hate to admit it but I may be making these year round, they’re that good!

pumpkin

INGREDIENTS

1¾ cups all purpose flour
1 cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 large eggs
1 (15 oz) can pure pumpkin puree
½ cup coconut oil, melted
1 tablespoon milk
1 teaspoon vanilla extract

pumpkin-muffins

INSTRUCTIONS
Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
Using an ice cream scoop, scoop the batter into the prepared muffin pan.
Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.

More Fall Posts you may have missed:

| Pumpkin Desserts | 2016 Fall Attire | Favorite Blanket Scarves |

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