![Picture of the front main entrance and gardens along with the Dragonfly Guest House sign](https://static.wixstatic.com/media/cffa94_55e94cb2f3b654626815aa2839ce4309.png/v1/fill/w_96,h_102,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/cffa94_55e94cb2f3b654626815aa2839ce4309.png)
Dragonfly
Guest House
![Image of French toast casserole](https://static.wixstatic.com/media/cffa94_f5ce801119f54b4689d9c43116ef4f38~mv2.jpg/v1/fill/w_1280,h_460,al_c,q_85,enc_auto/cffa94_f5ce801119f54b4689d9c43116ef4f38~mv2.jpg)
Recipies
Best Ever Pumpkin Muffins
​
INGREDIENTS:
​
-
1 3/4 cups flour
-
1 cup sugar
-
1/2 cup dark brown sugar
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
2 teaspoons cinnamon
-
1/4 teaspoon ground cloves
-
1/4 teaspoon nutmeg
-
2 eggs
-
1 teaspoon vanilla
-
1 15 oz can pure pumpkin puree
-
1/2 cup coconut oil
DIRECTIONS:
​
-
Preheat oven to 375°F and place 12 paper liners into each well of your standard size muffin baking pan.
-
Measure out the flour, sugars, baking soda, salt & spices in a medium bowl and whisk together. Set aside.
-
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
-
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
-
It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
-
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of the muffin comes out clean.
​​
Note: If your coconut oil is solid, warm it up a bit so that it is in liquid form.
​
Enjoy!!!
​
![Image of three pumpkin muffins](https://static.wixstatic.com/media/cffa94_12a53fc0b64d4318ae7ed95bed79d443~mv2.jpg/v1/fill/w_296,h_197,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/pumplinmuffin.jpg)