Despite many screw ups and experiments on my part, this recipe from The Food Matters Cookbook turned out great!
FOR PRINTABLE VERSION CLICK HERE: Pumpkin Coconut Muffins
2 1/2 cups whole wheat flour (preferably pastry flour)
3/4 cup sugar (I substituted 1/3 C of Truvia)
2 tsp baking powder
1 tsp pumpkin pie spice or ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/4 cup butter (melted)
1/4 cup vegetable oil
1 cup pumpkin, cooked and pureed
1/2 cup shredded coconut
1 egg (beaten)
1/2 cup buttermilk (I substituted 1 C milk plus 1 1/2 Tbsp of apple cider vinegar; I was going to halve it but forgot and ended up using the whole cup. Miraculously they still turned out!)
1. In a large bowl, whisk together the dry ingredients.
2. In another bowl, whisk together the wet ingredients.
3. Combine and pour info muffin tins; bake at 375F for 20-25 minutes, until they puff and the tops are golden.
Servings: 14
The Verdict: I made these with Truvia so that my diabetic mother in law would be able to eat them, as I was bringing them to my husband and his friend who were building her a ramp over the weekend. I was surprised at how tasty these were, although next time I think I’ll add a little more cinnamon. Their texture is very light, and butter added a nice depth to them.
Nutrition Facts
Serving size: 1/14 of a recipe (2.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 215.35
Calories From Fat (36%) 76.66
% Daily Value
Total Fat 8.75g 13%
Saturated Fat 3.4g 17%
Cholesterol 24.17mg 8%
Sodium 199.63mg 8%
Potassium 91.02mg 3%
Total Carbohydrates 31.45g 10%
Fiber 1.43g 6%
Sugar 12.92g
Protein 3.37g 7%
This post also shared with Quick and Easy Cheap and Healthy and Slightly Indulgent Tuesday
I love when all you need is to whisk these here and then those there and combine, and voila–awesome muffins. I wish all baking were so easy!
Oh, pumpkin and coconut together sounds heavenly 🙂
Blessings!
Gail
This looks fantastic! I never know what to do with pumpkin, and I have a bunch from our CSA!
I think I’ve still got 7-8 sugar pumpkins in the basement, so I’m definitely in need of more good pumpkin recipes like this. Thanks for sharing with the Hearth and Soul hop.
These sound really great. I’m not done with my pumpkin obsession yet, so I need to make these!
I love the combination or coconut and pumpkin and my kids love muffins! That makes this a total winner in my book! Thanks for sharing this with the Hearth and Soul Hop!
Mmmmmm…. Those sound awesome! …and contain two of my favorite things!
Thanks so much for linking up your pumpkin recipe to 5 Flu-Fighting Foods! I hope you’ll come back today to link up your breakfast recipes–and visit all the co-hosts to see their top 3 picks for their fav pumpkin dishes! http://www.thehumbledhomemaker.com/2011/11/gallo-pinto-traditional-costa-rican.html