pumpkin Muffins
GLUTEN + DAIRY FREE
Ingredients |
1 3/4 cups gluten free all purpose flour
1 cup white sugar
1/2 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 eggs
1 15 oz. can pumpkin puree
1/2 cup liquid coconut oil
1 teaspoon vanilla extract
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Instructions |
Preheat the oven to 375 degrees. Grab your muffin tin and add 12 paper liners into each.
Add the flour into a large mixing bowl and add in the white sugar, brown sugar, salt, baking soda and spices. Whisk them all together then set aside.
In a separate bowl, add the two eggs in and whisk them with a fork. Then add in the pumpkin puree, coconut oil and vanilla extract. Mix them all together well.
Pour the wet ingredients into the larger mixing bowl with the flour mixture. Stir them all together until just combined.
Using an ice cream scooper, evenly distribute the batter among the muffin tin. Depending on how full you make them, you might need a second tin for additional muffins. If you fill the batter nearly to the top, they will have a beautiful dome once cooked.
Bake the muffins for 20-22 minutes. Check them with a toothpick to make sure they are done. When the toothpick comes out clean, you know they are ready to enjoy!
