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