Pumpkin Muffins

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I love fall. The trees change colors, the weather is crisp but sunny, and the smell of cinnamon and pumpkin is constantly in the air. I have been waiting to make something pumpkin for a few weeks, so today I decided I could wait no longer!!! These pumpkin muffins are insanely good. Like, the best muffins I have ever eaten. They are so moist and flavorful. I used this recipe. I changed a few things from the original recipe, and wrote down exactly what I did below. You really have to try these if you like pumpkin!

Pumpkin Muffins Recipe

1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2  teaspoon nutmeg
1/2 teaspoon ground cloves
pinch salt, optional and to taste
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
3/4 cup pumpkin puree
1/3 cup coconut oil, melted
1/4 cup unsweetened almond milk
2 tablespoons molasses
1 tablespoon vanilla extract

Preheat oven to 400 degrees Fahrenheit. Line a cupcake pan with cupcake holders. Mix the flour, baking powder, and spices in a medium bowl. Set aside. Mix sugars, pumpkin, milk, oil, molasses and vanilla extract together. Add the pumpkin mixture to the dry mixture. Stir until just incorporated. Fill each of the cupcake holes with equal amount of muffin batter. Add chocolate chips or nuts to the top if desired. Bake for around 15 minutes, or until you can stick a knife into the middle of a cupcake and it comes out clean. Let cool and enjoy!

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