By: ELIZABETH HERNANDEZ
Staff Writer
Tis the season!
Ingredients:
-1 3/4 cups all-purpose flour
-1 cup sugar
-1/2 cup dark brown sugar
-1 teaspoon baking soda
-1/2 teaspoon salt
-2 teaspoons cinnamon
-1/4 teaspoon ground cloves
-1/4 teaspoon nutmeg
-2 eggs
-1 15 ounces can pure pumpkin puree
-1/2 cup coconut oil, melted
-1 teaspoon vanilla extract
Instructions:
-Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard-size muffin baking pan.
-Measure out the flour, sugars, baking soda, salt, and spices in a medium bowl and whisk together. Set aside.
-In another bowl, whisk together the eggs, pumpkin puree, coconut oil, and vanilla extract.
-Pour the wet ingredients into the dry ingredients and stir together. Do not over-mix, just stir until everything is incorporated into the batter.
-It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
-Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.