Perfect Pumpkin Muffins

“I’m so glad I live in a world where there are Octobers.”

L.M. Montgomery
Anne of Green Gables

 

October is the time for all things pumpkin flavored.

In honor of October and its pumpkin offerings,  I am going to share a tea time treat with you!

Muffinplate
These pumpkin muffins have been a seasonal favorite in my house for years.  They are delicious by themselves or they pair perfectly with a hot cuppa tea.

Pmuffins&tea

 Perfect Pumpkin Muffins

3 cups all purpose flour***        1 stick softened butter
1/2 tsp. baking soda               1/2 cup coconut oil
2 tsp. baking powder               5 eggs
2 tsp. cinnamon                    1 15oz can of pumpkin
1/4 tsp. nutmeg                    1/4 cup orange juice
1/2 tsp. salt                      2 cups sugar

***Gluten Free flour options work well with this recipe!  Be sure to add 1 teaspoon xanthum gum for each cup of flour.***

Prepare muffin tins and preheat oven to 350°.

In a medium bowl, stir together dry ingredients. Set aside.

In a large mixing bowl, cream the sugar, butter and coconut oil until light.  Add in the eggs, one at a time.  Add pumpkin puree, mix until smooth.  Pour in orange juice, mix on low until combined.

Add dry ingredients and mix until combined.

Spoon into muffin cups. Bake at 350° until a toothpick comes out clean.  About 22 minutes ( shorter for mini muffins )

Cool and enjoy!

 

 

Download Perfect Pumpkin Muffins

 

 

 

 

 

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