Pumpkin muffins are an all-time favorite in our family. This is the recipe my son loves to help me make and took in for his birthday to school this week!
Pumpkin Muffins
- 1 c sugar (can use 1/2c for lower sugar muffins)
- 3 eggs
- 1/2 c coconut oil (melted)
- 1 15 oz can pumpkin puree ((not pumpkin pie filling))
- 2 c flour (can substitute 1 c white flour and 1/2 c whole wheat flour)
- 2 t baking soda
- 2 T flax seed
- 1 T cinnamon
- 2 c raisins
Preheat oven to 350F degrees.
Line 24 muffin cups with paper liners.
In a large bowl, mix together sugar, eggs, oil, and pumpkin with a hand mixer until smooth.
Slowly add in flour.
Add baking soda, flax seed and cinnamon. Mix until smooth.
Fold in raisins.
Scoop batter into each muffin tin, filling about 2/3 full.
Bake for 18-20 minutes.
