[title subtitle=”RECIPE adapted cookingclassy.com
IMAGE Nataliia Zhekova /Shutterstock”][/title]
INGREDIENTS
(makes 12)
1 ¾ cups all-purpose flour
1 cup Hershey’s Kitchens cinnamon chips
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-oz. can pure pumpkin purée
½ cup coconut oil, melted
1 teaspoon vanilla extract
METHOD
Preheat oven to 375º and line muffin tin with 12 paper liners. Add flour, sugars, baking soda, cinnamon chips, salt, and spices to a medium bowl, whisk until combined. Set aside. In a separate bowl, combine eggs, pumpkin purée, coconut oil, and vanilla. Combine wet and dry ingredients and stir to blend. Don’t overmix! Using a spoon or a large scoop (I use an ice cream scoop), evenly distribute the batter until liners are almost full. Bake 20 minutes or until a toothpick inserted into the center comes out clean. If additional baking time is needed, add in 2-minute increments.
