Pumpkin Muffins Recipe

I know something is good if the children ask for the recipe (or say "make it again"). Most of the children really enjoyed the muffins. Not a crumb left. Here is the trusty recipe. I did make some substitutions and it seemed to work okay (I used canola oil in one batch and butter in another). 
Monday's group made the muffins. Tuesday's group just enjoyed them. :)

BEST EVER PUMPKIN MUFFINS

Serves: 12

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.

Directions:

1.   Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.

2.   Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.

3.   In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.

4.   Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.

5.   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.

6.   Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Notes:

Recipe adapted from Sally's Baking Addiction
Recipe by Lovely Little Kitchen at http://lovelylittlekitchen.com/best-ever-pumpkin-muffins/