Batty Pumpkin Muffins

BATTY PUMPKIN BATTY PUMPKIN MUFFINS MUFFINS

RECIPE ADAPTED cookingclassy.com image Nataliia Zhekova /Shutterstock

INGREDIENTS

(makes 12) • 1 ¾ cups all-purpose flour • 1 cup Hershey’s Kitchens cinnamon chips • 1 cup sugar • ½ cup dark brown sugar • 1 teaspoon baking soda • ½ teaspoon salt • 2 teaspoons cinnamon • ¼ teaspoon ground cloves • ¼ teaspoon nutmeg • 2 eggs • (1) 15-oz. can pure pumpkin purée • ½ cup coconut oil, melted • 1 teaspoon vanilla extract

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Preheat oven to 375º and line muffin tin with 12 paper liners. Add flour, sugars, baking soda, cinnamon chips, salt, and spices to a medium bowl, whisk until combined. Set aside. In a separate bowl, combine eggs, pumpkin purée, coconut oil, and vanilla. Combine wet and dry ingredients and stir to blend. Don’t overmix! Using a spoon or a large scoop (I use an ice cream scoop), evenly distribute the batter until liners are almost full. Bake 20 minutes or until a toothpick inserted into the center comes out clean. If additional baking time is needed, add in 2-minute increments.