I’ve tweaked this recipe about a half a dozen times but this time, it’s just about perfect. And just in time for FALL! Fall is in full force around our house. The fairytale pumpkins have made an appearance. The diffusers are full go Snickerdoodle and PSL blends. The comfy sweaters are coming out (despite it still being 95 degrees outside). It’s on!
I don’t know about you, but there’s nothing better than a warm muffin and fresh cup of coffee on a crisp fall morning. I’ve done my best to make these muffins as healthy and guilt-free as possible. Don’t worry, they’ll still melt in your mouth.
If you’ve never baked with coconut sugar before, it will change your life. It gives recipes a rich, caramely (not a word but should be) flavor. You can substitute out cane sugar for coconut sugar in just about any recipe. Fun fact: it also has a lower glycemic index than cane sugar.
The Best Pumpkin Muffins
1 3/4 c. Flour (I use 1/2 white flour, 1/2 whole wheat flour)
1 c. Coconut Sugar
1/2 c. Brown Sugar
1 tsp. Baking Soda
1/2 tsp. Salt
2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Clove (I didn’t have clove this last time so I substituted it for Clove Vitality Essential Oil)
1 can Pumpkin Purée
1/2 c. Coconut Oil, melted
1 tsp. Vanilla extract
1. Preheat oven to 375 F.
2. Measure out dry ingredients and whisk together.
3. In another bowl, whisk together eggs, pumpkin purée, coconut oil, & vanilla. Do not over mix.
4. Scoop evenly into muffin tins. I use OXO Reusable Silicone Muffin Cups for easy cleanup.
5. Optional: Sprinkle with sugar in the raw for a crunchy top!
6. Bake 20-22 minutes. Let cool for 5 minutes.
Yields: 12 muffins
Let me know what you think! Share you favorite fall recipes with me. I’d love to try them!