Tuesday, October 16, 2012

Pumpkin Muffins

Copyright 2012 Kristi Lea
For this twist on one of our favorite fall breakfasts, I changed up a regular pumpkin bread recipe to use coconut oil for the fat. Coconut oil is a naturally occurring, completely vegetarian saturated fat (made from coconuts, duh). It is solid at most room temperatures, and melts at about 76 degrees. (It's also good for making homemade Magic Shell...and homemade cosmetics, but that's a post I haven't gotten around to writing)

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1 can pumpkin puree
  • 1/2 cup milk
  • 2 eggs
  • 1/3 cup coconut oil

  1. Preheat oven to 400. Grease muffin cups with cooking spray (I ended up with 17 muffins, so a 12-cup and a 6-cup muffin pan).
  2. In the bowl of a stand mixer, whisk 1 cup of the flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger. 
  3. Add the pumpkin, milk, eggs, and coconut oil.
  4. Beat on low speed until combined. Beat on medium for 2 minutes.
  5. Stop the mixer, add the remaining cup of flour, and beat on low-to-medium until combined.
  6. Spoon batter into the prepared muffin cups. Cook 18-22 minutes or until a toothpick inserted in the center comes out clean.

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