Pumpkin Muffins
Homemade pumpkin puree is the trick for moist, rich, flavorful muffins - see for yourself! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Servings: 12 muffins
Calories: 238kcal
Equipment
- Muffin Tin
- Large Mixing Bowls
- Whisk
Ingredients
- 1¾ cups unbleached all-purpose flour
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- 2 eggs*
- 1 pint pumpkin purée
- ½ cup coconut oil melted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375 degrees and place paper liners into (or oil) each well of muffin 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.
- Evenly distribute the batter into each well, using a scoop or 1/4 cup measuring spoon. 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.
Video
Nutrition
Calories: 238kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 204mg | Potassium: 126mg | Fiber: 2g | Sugar: 19g | Vitamin A: 6176IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg