1 3/4 c Flour
1 c Sugar
1/2 Brown Sugar
1 tea Baking Soda
1/2 tea Baking Powder
1/2 tea Salt
2 tea Cinnamon
1/4 tea Cloves
1/4 tea Nutmeg
2 Eggs
1 (15 oz) can Pumpkin Puree
1/2 c Coconut Oil
1 T Whole Milk
1 tea Vanilla
Preheat oven to 375. Spray muffin tins with non stick spray or use muffin liners.
In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices, whisk until combined.
In a small bowl combine eggs, pumpkin puree, oil, milk, and vanilla. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
Using and ice cream scoop, scoop batter into prepared muffin pan.
Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 5 minutes before removing from the pan.
*Recipe by Margaret Anne @ Natural Chow
