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Pumpkin Muffins

Pumpkin Muffins
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Ingredients

  • 1 (11.6 oz) can Sweetened Condensed Coconut Milk
  • 1 (15 oz) can pumpkin puree
  • 1½ cup white sugar
  • 4 eggs
  • 2 Tbsp vanilla extract
  • ½ cup neutral oil
  • 4 cups all-purpose flour
  • 1½ tsp baking soda
  • 1½ tsp baking powder
  • 2 tsp cornstarch
  • 1 tsp salt
  • 1½ cup chopped walnuts
Print Recipe
Seasonal, moist, nutty snack that’s perfect for breakfast or on-the-go!

Time

  • Prep time: 5 minutes
  • Cook time: 20-25 minutes
  • Cool time: 10 minutes

Yield

  • 24 muffins

Time

Yield

Directions

  1. Preheat oven to 425°F and grease 2 muffin tins or use muffin liners.
  2. Whisk Sweetened Condensed Coconut milk, pumpkin puree, white sugar, eggs, vanilla extract, and oil.
  3. In a separate bowl whisk flour, baking soda, baking powder, cornstarch, and salt.
  4. Sift dry ingredients into wet, and fold with a spatula until just combined. Don’t overmix.
  5. Fold in chopped walnuts.
  6. Fill up muffin tins to just below the edge. Bake for 5 minutes at 425°F then turn the oven down to 375°F and bake for 15-20 more minutes until a toothpick comes out clean.
  7. Cool for 10 minutes, then enjoy.

Directions

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