Pumpkin Muffins

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!


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