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Preheat the oven to 375 degrees F. Line a muffin tin with paper liners, or grease with non-stick spray.
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Cream the white sugar, brown sugar, and coconut oil together until well blended. Mixture will be crumbly.
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Add the eggs, vanilla, and milk. Mix well.
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Add the whole wheat flour along with the baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Mix well.
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Add the all purpose flour and mix just until flour disappears. Batter will be very thick.
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Add the pumpkin puree and mix until evenly distributed.
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Using a large cookie scoop, fill the muffin tins 3/4 of the way full.
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Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool for 5-10 minutes before removing from the pan.