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The Jaguar Journal

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Fall Recipe – Pumpkin Muffins

The “Best Ever” Pumpkin Muffins

Every fall, with October’s brisk open, along comes a wave of pumpkin spice flavored confections. Restaurants and fast food chains alike add seasonal food and drink items to their menu, almost all of which are advertised as pumpkin spice. Most suck. Simply adding artificial pumpkin flavoring to an already perfected recipe is not the way incorporate some fall festivity onto your plate. Many pumpkin enjoyers seek to celebrate the fall season with a treat that utilizes pumpkin flavor in a way that compliments the recipe. This “Best Ever” pumpkin muffin recipe incorporates melted coconut oil to bake into a fluffy, moist muffin and utilizes a unique combination of cinnamon, ground cloves, and nutmeg to bring out the best pumpkin flavor. Alas, enjoy a pumpkin spice crossover recipe that does not suck.

 

Recipe: 

Prep Time – 20 minutes 

Cook Time – 22 minutes 

 

Ingredients – 

  • 1 ¾ cup all-purpose flour
  • 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 ounce can of pure pumpkin puree 
  • ½ cup coconut oil (melted) 
  • 1 teaspoon vanilla extract

 

  1. Preheat oven to 375 degrees
  2. Combine dry ingredients in a bowl (flour, sugars, baking soda, spices) 
  3. Melt coconut oil gradually either using a double boiler or microwave
  4. Combine wet ingredients in a separate bowl, mix in pumpkin puree, vanilla extract, and eggs
  5. Finally, combine the wet and dry ingredients into one bowl. 
    1. At this point, the mixture is ready to be put into the muffin tins and baked. Optional: mix in chocolate chips for a delicious sweet addition. 
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About the Contributor
Ruby Chacon, Reporter
A hardoworking NCHS Senior
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