These pumpkin muffins are the best ever because they are moist and delicious. They can be eaten for breakfast or as a treat with your tea.
- 1 3/4 cup all purpose flour
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp True Cinnamon
- 1/4 tsp clove powder
- 1/4 tsp nutmeg powder
- Or you can add 2 1/2 tsp of Chalice Pumpkin Spice in lieu which contains the cinnamon, clove and nutmeg. It also has a hint of five spice and ginger adding more flavour to this recipe.
- 2 eggs
- 1 15 ounce can of pure pumpkin purée
- 1/2 cup coconut oil, melted (if it is solid, warm in a microwave for a minute)
- 1 tsp vanilla extract
Preheat the oven to 375 degrees.
Place 12 paper liners into each well of your standard size muffing 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 purée, 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. Any lumps will be absorbed in the baking process.
Fill the muffin tray to the very top. They will puff up and look great when baked.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the centre of a muffin comes out clear.
This is a quick and easy recipe. You can make these in the morning so they are nice and warm to serve for breakfast.
These pumpkin muffins also freeze really well so you can grab and go when you are in a rush.