Ingredients:
1 cup sugar
2/3 cup brown sugar
1 can pumpkin (15 oz)
1/2 cup unsweetened apple sauce
1/2 cup coconut oil*
2 tsp vanilla extract
3 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 Tbsp + 1 tsp pumpkin pie spice
2 Tbsp raw pumpkin seeds (optional)
Directions:
1. Preheat oven to 350 degrees fahrenheit.
2.In a large bowl, mix both types of sugar, pumpkin, apple sauce, coconut oil (melted), and vanilla until uniform.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
4. Add the dry ingredients to the wet, and gently mix until fully combined.
5. Grease 2 muffin pans**. Scoop 2 heaping tablespoons for each muffin. This recipe makes 20-24 muffins, depending how much batter you allocate toward each muffin.
6. If you wish to top you muffins with raw pumpkin seeds, sprinkle them on now.
7. Bake for 22 minutes (test with toothpick to be sure, since ovens can vary). Cool for at least 5 minutes on a rack or plate.
8. Enjoy right away, or store. These should last in an airtight container for 5-7 days on your counter, or you can freeze them and defrost a few whenever you want to eat some!
*I prefer using refined coconut oil. Refined oil will not add any coconut flavor to your muffins. If you wish to use unrefined, just note that your muffins may have a slight coconut flavor.
** You can also use this batter to make pumpkin bread instead of muffins. If you wish to make bread, split the mixture between two greased 8" by 4" loaf pans. Bake at 350 degrees F for 50 minutes (again use toothpick method, you may have to add 5-10 minutes depending on your oven).