Pumpkin Muffins with Oil Substitute

My bakeware and I had a falling out a couple of years ago. I used to dream up things to bake before the business of life pushed all my 'likes' to the bottom of a list filled with 'must dos.'So to ease myself back into my baking mitts, I thought a slightly enhanced boxed confection would be a good start.

The ingredients are simple. Only I chose to substitute the vegetable oil for coconut oil.
1 Package Trader Joe's Pumpkin Bread and Muffin Mix
2 Large Eggs
1/2 Cup [liquified] Coconut Oil
1 Cup Water

Since coconut oil solidifies when it's cold, I used lukewarm water and eggs at room temperature. Aside from warming the coconut oil in a small sauce pot on the stove before mixing it with the water and eggs, I followed the instructions on the box.

 

 

While I enjoyed the outcome, I couldn't help but get excited about how I'll be enhancing it even more the next time around. I guess I should hurry and try out my ideas before this seasonal treat disappears from the shelves.

xo, august & pepper