1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1- 15 ounce can of pumpkin puree (not pumpkin pie filling)
1/2 cup coconut oil, melted (can also use vegetable oil)
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Line a 12 cup muffin pan with liners or spray with Pam.
Mix all dry ingredients in a medium bowl, whisking to combine.
In a smaller bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla.
Pour the wet ingredients into the dry ingredients. Stir just until everything is incorporated.
Using a large scoop, fill the muffin cups to nearly full. Don't worry, they will get done!
Bake the muffins at 375 degrees for 20-22 minutes. At the end of the baking time, check the muffins with a toothpick. The toothpick should come out clean. Recipe makes 12 large muffins.
* Note: If you have never cooked with coconut oil, you must try it! It is a solid, so you will need to melt the oil before incorporating it into the batter. Many bakers will tell you that coconut oil gives baked goods a certain lightness that does not occur with other oils. There are also numerous health benefits to using coconut oil.
Now for the pumpkin creamer! This creamer is a delicious way to add the flavor of the season without taking out a loan for all that fall flavored coffee! I must confess that I had a little carry over guilt from sampling the muffins! I wanted a lighter creamer, so used I used almond milk. For a really decadent creamer, substitute half and half. It is really...really yummy with half and half. The charm of this recipe is that you can alter it to meet your dietary needs.
The Starting Line-Up
2 cups of almond milk, skim milk, whole milk, or half and half
3 tablespoons of pumpkin puree (do not use pumpkin pie filling)
2 tablespoons of maple syrup or sugar (I used maple syrup)
1 teaspoon of cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 sticks of cinnamon
1/2 teaspoon vanilla extract
Whisk first 6 ingredients together in a sauce pan.
Heat until steaming, but do not boil
Whisk in vanilla. Add the cinnamon sticks. Allow the flavors to mingle for a bit.
Taste and adjust the spices and sweetness to your liking.
Remove the cinnamon sticks.
Pour into a cream pitcher and enjoy with your coffee.
Store the remainder in the refrigerator for up to a week.
If you use almond milk or skim milk, the mixture will be thinner. After storing in the fridge or even sitting on your coffee bar for awhile, you will notice that it is thicker. Of course, a dollop of whipped cream on top would be scrumptious!
Blessings from Lynda at Still Woods Farmhouse