Tuesday, January 10, 2017

The Best Pumpkin Muffins

Pumpkin Muffin Recipe
The name is first found in print in 1703, spelled moofin, it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake, or possibly with some connection to the Old French moufflet meaning soft as said of bread.
The type of English muffin sold today was popularized in the late 1800s by English-American baker Samuel Beth Thomas (whose baked-goods company Thomas' survives to this day).
1 3/4 cups all purpose flour
1 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 large eggs
1 (15 oz) can pure pumpkin puree
1/2 cup cooking oil
1 tablespoon whole milk
1 teaspoon vanilla extract
Preheat oven to 375° F. Line a muffin pan with paper liners, and set aside.
In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
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.
Scoop the batter into the prepared muffin pan. Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan.

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