Ingredients:
· 1¾ cups all-purpose flour
· 1 cup granulated sugar
· ½ cup brown sugar
· 1 teaspoon baking soda
· ½ teaspoon baking powder
· ½ teaspoon salt
· 2 teaspoons ground cinnamon
· ¼ teaspoon ground cloves
· ¼ teaspoon ground nutmeg
· 2 large eggs
· 1 (15 oz.) can pumpkin puree
· ½ cup coconut oil, melted
· 1 tablespoon whole milk
· 1 teaspoon vanilla extract
Directions:
1. Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. (I used my cute little “owl” muffin pan also!)
2. In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
3. In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
4. Scoop the batter into the prepared muffin pan.
5. Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Let cool for at least 5 minutes before removing the muffins from the pan.