Pumpkin Raisin Muffins
Yield: 12 muffins
Materials
- 1¾ cups all purpose flour
- 1 cup white sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- 2 large eggs
- 1 15oz can pumpkin puree
- ½ cup cocunut oil melted
- 1 tsp vanilla
- 1 cup raisins
- ¾ cup flaked coconut
Instructions
- Preheat the oven to 375 degrees and prepare a 12-piece muffin tray with cooking spray
- Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together.
- In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated.
- Evenly distribute the batter into each well of the muffin tray. They will be fairly full.
- Bake your muffins for 24-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.