**If you want to use eggs, substitute the applesauce for 2 eggs** *Make sure that your coconut oil is in liquid form, not solid*

1 3/4 cup all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoons ground cloves
1/4 teaspoon nutmeg
1/4 cup applesauce
1 15oz can of pure pumpkin
1/2 cup coconut oil (melted)
1 teaspoon vanilla exract

1 3/4 cup all purpose flour 1 cup sugar 1/2 cup dark brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1/4 teaspoons ground cloves 1/4 teaspoon nutmeg 1/4 cup applesauce 1 15oz can of pure pumpkin 1/2 cup coconut oil (melted) 1 teaspoon vanilla exract

Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.

Measure out the flour, sugars, baking soda, salt and 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 wet ingredients into the dry ingredients and stir together.
DO NOT OVER MIX, just stir until everything is combined into the batter.

Evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.

Bake the muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.