The Best Pumpkin Muffins

Sunday, September 29, 2019

Over the weekend, Baylee and I made the best pumpkin muffins ever, so I thought it was only fair to share the recipe with my favorite blog readers!


2 3/4 cups of all purpose flour
1 tsp salt
1 tsp ground cinnamon
1 tsp baking soda
2 cups sugar
2/3 cup brown sugar
3 eggs
1 can of pumpkin (15oz)
3/4 cup coconut oil
1/4 cup milk
1 tsp vanilla extract

topping ingredients:
2/3 cup sugar
1 tsp pumpkin pie spice


1. Preheat oven to 350
2. Line two muffin pans with liners (24 total)
3. Combine dry ingredients (flour, salt, cinnamon, baking soda) and whisk together in a large bowl
4. In a stand mixer bowl, combine sugar, brown sugar, eggs, pumpkin, coconut oil, milk, and vanilla extract. Beat on low until combined.
5. Once combined, keep mixer on low and slowly add in dry ingredients.
6. Fill each liner about 3/4 full with batter.
7. Combine topping ingredients in a small bowl, stir, then sprinkle a teaspoon or so on the top of each muffin.
8. Bake for 20 minutes or until a toothpick comes out clean.
9. Let cool for 5 minutes and then move to cooling rack.

 They're bakery quality, and taste amazing right out of the oven, cooled off, or warmed up for breakfast the next day! 
If you make them, let me know what you think!


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