Pumpkin Muffins (reboot)

In December, I received an email from a woman named Lindy who wanted to share a pumpkin muffin recipe with me that she says is the best she has ever tasted. I thought, there is no way it will beat my recipe, but guess what! I tried her recipe, and it is the best pumpkin muffin, I have ever eaten, as well. She is graciously allowing me to share it with you. Since my friends and family ate them all, I won’t be able to post a photo until i make another batch… stay tuned for that.  Happy Eating!

Mama Lindy’s Best Pumpkin Muffins (makes about a dozen)

Preheat your oven to 350 degrees F.
2 large eggs
½ cup coconut oil, melted
1 tablespoon whole milk
1 teaspoon vanilla extract
2 cups pumpkin puree
1 cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ cup soy flour
1½ cups all purpose flour
1. Prepare your muffin pan. You can grease muffin tins or use paper liners. I use silicon muffin cups and spray them with a very light coating of cooking spray.
2. In a medium bowl, mix together the eggs, coconut oil (in liquid form), milk, and vanilla extract until smooth and uniform in color. Incorporate the pumpkin puree.
3. Add the sugar, baking soda, baking powder, salt, cinnamon, cloves, nutmeg, and soy flour. Beat until smooth and then beat a couple of minutes longer. You can use a hand mixer, blender, stand mixer, or do this by hand.
4. Mix in the flour until just barely mixed in and moist. Do not over mix or beat the mixture once the flour is added, or you will end up with hard muffin hockey pucks.
5. Fill each muffin cup 2/3 full of the mixture. You should get 12-14 muffins, depending on the size of your muffin cups.
6. Bake until a toothpick inserted in the center of a muffin comes out clean, 20-25 minutes. Allow the pan to cool for 5 minutes before removing the muffins to a cooling rack.