October is my month dudes. I love Halloween, apple-y and cinnamon-y scented candles, the cooler autumn air, black cats, pumpkin flavored everything and spooky movies. So of course, as of October 1st, I had to get cookin’ with some pumpkin.
We have a breakfast club at work and it was my turn, so I had to whip something up on a weeknight that was easy but delicious. I came across the recipe below on Lovely Little Kitchen and thought it looked perfect time-wise and tasty-wise. I was right! It was incredibly easy and it got some oohs and ahs from my co-workers so I think it’s a keeper. Super quick way to throw some pumpkin into your day! Ooga Booga! Happy Halloween month all!
Prep Time: 5 Minutes
Cook Time: 20-22 Minutes
1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1 15 oz can pure pumpkin puree
1/2 cup coconut oil (warm up if solid)
1 tsp vanilla extract
Preheat the oven to 375 degrees. Line a regular 12-cup muffin baking pan with liners and lightly spritz the insides with cooking oil spray. Mix the flour, sugars, baking soda, salt and spices in a medium bowl. Whisk together until well combined. Then, in a separate bowl whisk together the eggs, pumpkin puree, coconut oil and vanilla extract until combined.
Next pour the wet ingredients into the dry ingredients and stir together, being careful not to overmix – stir just until everything is combined.
Finally pour the batter into the 12 cups equally, the cups should be almost completely filled. Pop in the oven and bake for 20-22 minutes until a tooth pick comes out clean from the center of the muffin. Let cool, then eat up!