BEST EVER PUMPKIN MUFFINS

So just to clarify, by BEST EVER, I mean best that I have ever tasted. I know it’s pretty presumptuous of me to title any recipe of mine BEST EVER, and I’m sorry if you make a really good pumpkin muffin as well.

I’m not saying yours isn’t the best, but I can’t really know because I’ve never tasted yours, okay? Don’t want to step on any toes here, I just want you to know how amazing these muffins really are!

I’m pretty careful about adding that BEST EVER on to any of my recipe titles because I want to save it for when something really deserves it. I get so many comments from LLK friends who’ve made them saying they totally agree with my BEST EVER claim too!

INGREDIENTS
1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark 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 ounce can pure pumpkin puree
1/2 cup coconut oil, melted
1 teaspoon vanilla extract.
INSTRUCTIONS

• Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
• Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
• In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
• It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
• Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

For full intruction please see: lovelylittlekitchen.com

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