we love punkin muppins (or pumpkin muffins if you don't speak toddler)

we love punkin muppins (or pumpkin muffins if you don't speak toddler)

Or pumpkin muffins - for all you non-2-year-old-gibberish-speaking mother/fathers  Anyway, I know that last week I posted a pubic service announcement on how to NOT be a basic witch, but I must admit, every fall, as the temperature drops, so does my pH in that I go straight BASIC about pumpkins.  I would honestly probably buy pumpkin spice deodorant if they made it (do they?!?)...maybe...probably...okay definitely...  Anyway - this week I'm sharing a recipe made possible by Pinterest, by way of the TGIF: This Grandma Is Fun! Blog.  Which is a pretty cool blog btw, so I'd recommend checking it out in all your free time

When they say they are the best pumpkin muffins ever, they really aren't kidding - they are super soft and flavorful.  The kids completely flip out about them (hence the title of this blog, which is a phrase that gets screamed at the dinner table at least twice a night).  Anyway, you can check out the full recipe and write up here, but here's the basics for you:

  • 1¾ cups all purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • 1 (15 oz) can pure pumpkin puree
  • ½ cup coconut oil, melted
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. 
  2. In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine.
  3. In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
  4. Scoop the batter into the prepared muffin pan (I just used a good old fashioned spoon, but they suggested an ice cream scoop)
  5. Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. 

PS. They are extra amazing when they are still warm out of the oven!




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