Pumpkin Muffins with Coconut Sugar

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Scale

280 g whole wheat flour or white flour (2 cups spooned and leveled), I use Sunrise Flour Mill

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)

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

2 large eggs

1/4 cup milk of choice

Cook Mode Prevent your screen from going dark

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.
Please leave feedback and your review if you made this recipe! Thanks!