Since it’s past the middle of September, I feel like I can finally share these pumpkin muffins with you. Even though we’re having an Indian summer and it’s been in the 80s lately. Hey, I’m not complaining though! I hate being cold. I do love fall, I just hate what comes next (other than Christmas and my birthday).
I do, however, believe in fully being in the moment. That means enjoying pumpkin spice creamer (it’s so easy to make your own- I use this recipe!) in my coffee, and these moist, perfectly spiced muffins. I included a cream cheese option because even though they’re perfect on their own, cream cheese is always a good option to have.
It’ll only take one bite and you’ll be enjoying the fall season, no matter what the weather’s like!
- 1 3/4 cups flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 2 tsp cinnmon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 2 eggs
- 1 15 oz can pumpkin puree
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 4 oz cream cheese, softened (optional, see below)
- 2 tbsp maple syrup (optional, see below)
If using the cream cheese option, beat the cream cheese and maple syrup until well blended. Spoon 12 small balls onto a parchment paper-lined baking sheet and freeze until semi firm, ~1 hour. When scooping the batter into the wells, add a ball of cream cheese to each and bury it with batter.
Preheat oven to 375 F and spray a muffin baking pan with nonstick spray. Measure out flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Add eggs, pumpkin puree, coconut oil and vanilla extract all at once and stir together. Do not over mix.
Use an ice cream scoop to evenly place batter into each well. They will be nearly full.
Bake for 20-22 minutes or until toothpick inserted into the center of muffin comes out clean.
Adapted from: Lovely Little Kitchen