Pumpkin Muffins with Coconut Sugar

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5 from 1 review

Units Scale

280 g whole wheat flour or white flour (2 cups spooned and leveled)

1 1/2 tsp pumpkin spice

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 stick of butter (8 Tbsp), softened (see notes for subs)

3/4 cup coconut sugar

1 tsp pure vanilla extract

1/2 can pumpkin puree (7.5 oz, a little under 1 cup)

2 large eggs

1/4 cup milk of choice

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Preheat the oven to 375ºF and place paper liners into a muffin pan.
In a large bowl, combine the dry ingredients until thoroughly mixed. Set aside.
In a kitchen-aid mixer, combine the butter, coconut sugar, and vanilla extract. Beat until smooth. You can also use a hand mixe r with a large bowl.
Add the pumpkin puree, eggs, and milk. Beat until combined, but do not over mix.
Add the dry ingredients and combine with a spatula. Do not over mix, just stir until everything is incorporated into the batter.
Evenly distribute the batter into each muffin cup.
Bake the muffins for 17-19 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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