recipe: pumpkin muffins

i had picked up an organic pumpkin pie muffin without a plan... then after careful thought (cravings) landed on the classic old pumpkin muffin.

i followed The Pioneer Woman's instructions for turning the pumpkin shell into pumpkin puree, and used Lovely Little Kitchen's recipe for the muffins. they were SO good -- really moist (for lack of a better word), awesome flavor. they were sweet enough that i could probably get away with halving the sugar and not miss it. 

i followed the recipe verbatim from LLK, just subbing in fresh pumpkin puree for the canned puree it called for. (one small pumpkin pie pumpkin was enough for the 15 oz of puree this recipe called for, plus about 1/3 cup extra that i threw into some overnight oats with cinnamon and coconut sugar... mmm)

photo from Lovely Little Kitchen

ingredients list:
- 1 & 3/4 c flour
- 1 c sugar
- 1/2 c dark brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg 
- 2 eggs
- 15 oz pumpkin puree (canned for fresh)
- 1/2 c coconut oil, melted
- 1 tsp vanilla extract 











to make: 
preheat oven to 375 degrees F. prep a muffin baking pan with 12 paper liners. 

combine flour, sugars, baking sod, salt, and spices in a medium bowl, and whisk together. in another bowl, whisk together the eggs, pumpkin puree, coconut oil, and vanilla extract. set aside. 

pour the wet ingredients into the dry ingredients and stir together. do not over mix - stir until just incorporated. 

use a large scoop to evenly distribute the batter into each muffin liner -- they will be almost full. 

bake muffins for 20-22 minutes, or until a toothpick inserted in the center of a test muffin comes out clean.