Pumpkin Blueberry Muffins

These Pumpkin Blueberry Muffins are tender, moist and bursting with cozy fall flavors!

Ingredients

• 2 cups All-reason Flour
• 1 cup White Sugar
• ½ cups Brown Sugar
• 1 teaspoon Baking Powder
• ½ teaspoons Salt
• 1 teaspoon Cinnamon
• ½ teaspoons Nutmeg
• ½ teaspoons Cloves
• 2  Eggs
• 2 teaspoons Vanilla Bean Paste Or Vanilla Extract
• 1-½ cup Pure Pumpkin
• ¾ cups Melted Coconut Oil
• 1 cup Fresh Or Frozen Blueberries

Preparation

Preheat oven to 425ºF. Line two 12-remember muffin pans with paper liners or grease nicely with non-stick cooking spray. Set aside.

In a medium bowl, integrate flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set apart.

In a massive bowl, whisk eggs, vanilla extract, pumpkin, and coconut oil. Stir flour mixture into wet substances until just combined, being cautious now not to overmix. Gently fold in blueberries.

Spoon combination into prepared muffin pan, filling three/4 of the way complete for every cup. Bake for five minutes at 425ºF, then, with out establishing oven door, decrease temperature to 375ºF and bake for approximately 18–20 minutes, or until toothpick inserted into center of muffin comes out easy. Baking at 425ºF first helps to reap that excessive, bakery fashion muffin.

Remove from oven and let cool for 10 mins. Enjoy!

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