These very simple to make pumpkin muffins are really the best. They are very moist and the combination of spices is very balanced—and “just right.” I used safflower oil because it does not add any of its own flavor. Melted coconut oil also does not have its own flavor and would also be good. The muffin is so excellent it does not need any sugar or on top. Just great as is.

Have a look at our cozy fall teacups:

12 muffins / 375 degree oven / baking 20 - 25 minutes

Ingredients:

1-3/4 cups all purpose flour

1 cup sugar

1/2 cup 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 can of pure pumpkin puree (15 oz)

1/2 cup oil (I used safflower)

1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375 degrees. Use a standard muffin pan and place 12 paper liners into the wells

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

3. In a medium bowel whisk together the eggs, pumpkin puree, oil and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir together.until ingredients are just mixed in—do not over mix.

5. Equally distribute the batter into the muffin pan wells. They will be nearly full and when baked have a nice dome.

6. Bake your muffins for 20 to 25 minutes or until a toothpick inserted in middle of a muffin comes out clean

Adapted from Lovely Little Kitchen recipe.