I promised you on Instagram that there would be coming lot’s of pumpkin recipes and I thought it would be fun to include a muffin recipe. These muffins were a hit, honestly I didn’t think my parents would like them but they really did. They were so moist –do you like that? moist.. MOIST- fluffy and not too sweet. Also the grat thing about this recipe is that is made with coconut oil instead of butter so these muffin are totally dairy free.
For the Pumpkin Spice syrup I made –recipe here- I need pumpkin puree so with the pumpkin puree I had left I made these and I’m glad I did. Now if you are wondering where I got this recipe from, I got this from Pinterest – Duh.
For these Pumpkin Spice Muffins, you will need;
1 3/4 cups all purpose flour
1 cup sugar1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon (I used 2 teaspoon pumpkin spice instead of the spices)
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 15 ounce can pure pumpkin puree (or 425g pumpkin puree)
1/2 cup coconut oil (melted)
1 teaspoon vanilla extract
- Preheat you oven to 325 F or 170C°. Mix in a bowl the dry ingredients; flour, sugars, baking soda, salt and spice.
- Mix in another bowl the wet ingredients; eggs, coconut oil, pumpkin puree and vanilla extract. Pour the wet ingredients into the dry ingredient and don’t over mix your batter.
- Add in a muffin tin some cupcake liners and fill these up with your muffin batter.
- Bake your muffins for 20-22 minutes until your muffins are golden brown or until your toothpick inserted into the center of the muffin comes out clean.
Congratulations you just made the most delicious muffins that our perfect for fall, may I suggest drinking a Pumpkin Spice Latte to wash this muffin down? Either way you will love this, even my grandmother loved these. You can make these, put them in a basket and put on you red coat and walk over to your grandmothers house trough the woods, just make sure you don’t get eating by the wolf.
See you soon,