yield: 12 muffins
total time: 35 minutes
These pumpkin muffins are perfect for a winter day, fresh out of the oven with a spiced latte. They definitely have the taste of fall!
1 and 3/4 cups all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
4 tbsp. coconut oil
4 tbsp. butter
1 cup granulated sugar
1 can pumpkin puree
2 large eggs
1/4 cup milk
Preheat the oven to 425 degrees farenheit. Line cupcake liners on a 12 count muffin tin or line butter around the edges. Set to side.
Whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt until mixed thoroughly in a large bowl. Set to side. Do the same to the coconut oil, butter, granulated sugar, pumpkin puree, eggs, and milk in a medium-sized bowl.
Fold the wet ingredients into the dry ingredient mixture. Combine until all ingredients are mixed. Fill muffin tins all the way full. This will create a nice rounded top above the muffin tin.
Bake the muffins at 425 degrees farenheit for 5 minutes. Decrease the temperature to 350 degrees farenheit, while keeping the muffins in the oven. Now, bake the muffins at 350 degrees for 17 minutes or until a toothpick comes out clean from the muffins. Let the pumpkin muffins cool in the tins for 10 minutes. Enjoy!