Ingredients:
- 1 3/4 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp clove
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 15 ounces pumpkin purée (homemade is best)
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup apple sauce
- 1/2 cup coconut oil
- 2 tsp vanilla extract
Cinnamon Sugar Topping (optional)
- 2 tbsp white sugar
- 2 tsp cinnamon
Instructions:
- Preheat the oven to 350 degrees F.
- Spray a muffin tin cooking spray and set aside.
- In a small bowl whisk together flour, baking soda, spices and salt.
- In a bowl combine pumpkin puree with both sugars, mixing to combine.
- Add apple sauce, oil and vanilla extract and stir.
- Add dry ingredients into the wet ingredients until a uniform batter has formed.
- DO NOT over-mix or muffins will have a gummy texture.
- Fill muffin molds.
- Bake for 20 minutes or until a knife inserted in the middle comes out clean.
- Allow time to cool.
- Combine the cinnamon and sugar in a small bowl.
- I sprinkle each muffin before serving, otherwise the sugar can melt.
- Store muffins in an airtight container at room temperature for up to five days.