Pumpkin Muffins

When the pumpkin craze begins every September (even if Starbucks starts in August), one of the first things I want is some type of bready pumpkin item to go with my morning coffee. What better way to celebrate fall than to enjoy these pumpkin muffins as breakfast, a snack or even dessert? Even though the seasonality of pumpkin seems short, these will keep you satisfied all winter long, and you can easily make these anytime since they use canned pumpkin.

This recipe is super easy to make and the best part? The muffins are VERY moist and don’t dry out over a couple of days, if they even last that long. ENJOY!

Pumpkin Muffins

2 Organic Eggs

1 can of Organic Pumpkin (15oz)

1/2 cup Oil (whatever you use for baking/ I use melted Organic coconut oil)

1 1/2 teaspoons Vanilla

3/4 cup Sugar

1/2 cup Light Brown Sugar

2 teaspoons Cinnamon

1/4 teaspoon Ground Clove

1 pinch of Nutmeg

1 3/4 cups Organic All Purpose Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

Directions: Preheat oven to 375 degrees. Mix pumpkin, sugar, eggs and oil together in a large mixing bowl. In a separate bowl mix spices, salt, baking soda and flour together. Slowly add the dry ingredients into the wet mixture until completely combined then stop stirring. Scoop batter evenly into a greased muffin tin (feel free to use baking cups if that’s what you prefer). Bake for 20-25 minutes or until a toothpick comes out clean. Enjoy!