Ahhhh. Fall is in the air folks. Can you smell it? Even before fall officially begins, I feel like I can smell it in the air. The leaves are falling, the breeze is cooler and all things pumpkin are calling to me. I know I’m not alone in my love for the fall season. The cooler weather, the beginning of the holiday season, mums and decorations abound. Fall just evokes the holiday spirit in me and it starts with pumpkins. I loooove pumpkin flavored everything. Pumpkin lattes, pumpkin beer (Great Pumpkin Ale from Elysian Brewing is the best ever), pumpkin doughnuts and pumpkin muffins.
As much as I always say that each muffin is a family favorite, these pumpkin muffins are the only muffins that Little A has eating almost every single one of herself. Every morning she asks for a pumpkin muffin for breakfast. That never happens. Usually by muffin 3 or 4 she’s had enough. But not these. She’s going on pumpkin muffin #8 I believe. Girl after my own heart!
I knew I’d do a pumpkin muffin recipe this year because it just makes sense. Fall = pumpkin season. But I struggled to come up with a recipe that I was in love with. So I took a recipe that I knew I’d love and made it my own. Imitation is the sincerest form of flattery right?
- 1 3/4 cup flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 heaping teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 eggs
- 15 ounce can pumpkin puree
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla
- Preheat oven to 375 degrees. Grease muffin tin or line with cupcake liners.
- In a large bowl, combine flour, sugars, baking soda, salt, cinnamon, cloves and nutmeg.
- In a medium bowl, whisk together eggs, pumpkin, coconut oil and vanilla.
- Fold the wet ingredients into the dry ingredients until just combined. Do not over mix.
- Distribute batter evenly into muffin tin.
- Bake 18-22 minutes, or until toothpick comes out clean.
- Let cool in pan 5-10 minutes, then remove to wire rack to cool completely, or serve warm.
- Store in air tight container up to a week.
These pumpkin muffins are seriously fall perfection. The recipe is simple, they bake up perfectly and they have just the right amount of sweetness for a great breakfast muffin.