Happy Thanksgiving! Weather hindered my Thanksgiving plans so I started off the day baking some muffins for breakfast. I had a unopened jar of coconut oil on my counter so I decided to use that instead of butter. I also grabbed a box of golden raisins when I was in the cupboard for the cinnamon.
Pumpkin Muffins ~
Mix together in a medium bowl -
1 3/4 cups flour
1 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
Melt 1/2 cup coconut oil and allow to cool slightly.
Add to dry ingredients -
2 large eggs
cooled coconut oil
1 - 15 oz can organic pumpkin puree
3/4 cup raisins (optional)
Using an ice cream scoop, put a full scoop into a greased muffin tin or paper liner. Bake at 350 degrees for 30 minutes.
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