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BEST EVER PUMPKIN MUFFINS Recipe

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This recipe for BEST EVER PUMPKIN MUFFINS, by , is from CHEESE GRAVY & OTHER FOOD , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leigh Warren

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups all purpose flour (I substituted 1/2 cup of almond flour for same amount of regular 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:
Directions:
Preheat the oven to 375 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.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.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Wells brought me a pumpkin and after Halloween I began to hack, cut up and boil it to make muffins. I ended up with 24 cups of puree. I froze about 2/3 and have made muffins twice since then. I did the same with my pumpkin a few years ago. I always feel like a pioneer when I do this.

 

 

 

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