A moist muffin.
Pumpkin blueberry muffins
2 cups all-purpose flour
1 cup white sugar
1/2 cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 eggs
2 teaspoons vanilla bean paste (or vanilla extract)
1 1/2 cups pure pumpkin
3/4 cup melted coconut oil * ( * I also tried canola oil and it came out
nice too )
1 cup fresh or frozen blueberries
Preheat oven to 425F. Line two 12 count muffin pans with paper liners or
grease well with non-stick cooking spray. Set aside.
In a medium bowl, combine the flour, white sugar, brown sugar, baking
powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, whisk together the eggs, vanilla extract, pumpkin, and
coconut oil.
Stir the flour mixture into the wet ingredients until just combined, being
careful not to over mix. Gently fold in blueberries.
Spoon mixture into prepared muffin pan, filling 3/4 of the way full for
each cup.
Bake for 5 minutes at 425F, then, without opening oven door, lower
temperature to 375F and bake for about 18-20 minutes, or until toothpick
inserted into center of muffin comes out clean. Baking at 425F first helps
to achieve that high, bakery style muffin.
Remove from oven and let cool for 10 minutes.
Source: pumpkinnspice.com
My note: I thought 425F was too high a temp and 375-400F seem to work
out ok too.