1 cup coconut (or other brown) sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 free range medium eggs
1 15 ounce can pure pumpkin puree (or I make my own by roasting half a pumpkin then scooping out the flesh and mashing it together)
1/2 cup coconut oil, melted or rapeseed oil
1 teaspoon vanilla extract
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and mix together.
In another bowl, whisk the eggs, pumpkin puree, oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix gently until everything is incorporated into the batter.
Evenly distribute into the holders.
Bake for 20-22 minutes or until a toothpick inserted into the muffin comes out clean.