Pumpkin Muffins

It’s that time of year again, and my garden is full of all the little pumpkins! I roasted off a a couple of the pumpkins for puree and made muffins. These are sweetened with maple syrup, and lots of warm spices. A little sprinkle of cinnamon sugar on top and they are just the perfect little sweet treat!

Pumpkin Muffins

• 1/2 cup coconut oil, melted
• 3/4 cup pure maple syrup
• 1 1/2 cup pumpkin puree
• 2 large eggs
• 1/4 cup milk (dairy or non-dairy)
• 1 3/4 cup all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 2 tsp. grated nutmeg
• sprinkle cinnamon sugar on top

Directions

Preheat the oven to 425 degrees. Line two muffin tins with paper liners, every other one.

In a large mixing bowl combine together the melted coconut oil, maple syrup, pumpkin puree, eggs, and milk. Whisk it all together until combined. Then add in the dry ingredients, flour, spices, baking soda, salt. Mix it all together with a rubber spatula until it’s smooth and combined.

Then use a little ice cream scoop to scoop into prepared paper liners. Sprinkle the cinnamon sugar over the tops of each one. Bake for 5 minutes at 425 degrees. Then reduce heat to 350 and continue to bake for another 10 minutes. Remove from the pans and let cool on a wire rack. Then serve!