PUMPKIN COCONUT MUFFINS WITH CHOCOLATE CHIPS
These awesome muffins are light and spongy. I used only organic products. The applesauce and coconut add great flavor and sweetness while cutting the use of oil and sugar. They're great to make during the fall when pumpkins are everywhere, but they are excellent anytime. Enjoy!
Provided by Jessica
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans or use paper liners.
- Whisk together the pumpkin puree, eggs, oil, applesauce, and sugar in a bowl. Combine the all-purpose flour, pastry flour, baking soda, and baking powder in a separate bowl. Slowly add the flour mixture to the pumpkin mixture, whisking continually. Fold in the coconut and chocolate chips. Pour the resulting batter into the muffin pans.
- Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Allow to cool completely on a wire rack before serving, about 1 hour.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 24.8 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 179.9 mg, Sugar 11.1 g
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cismaan cali
[email protected]These muffins are a keeper!
Ababil Hossain
[email protected]I will definitely be making these muffins again!
Asif ak35
[email protected]These muffins are perfect for a fall breakfast or snack.
mh hridoy
[email protected]I love the combination of pumpkin, coconut, and chocolate.
Izeriah Burgess
[email protected]These muffins are a great way to use up leftover pumpkin puree.
Marian Williams
[email protected]I didn't have any chocolate chips, so I used raisins instead. They were still delicious!
Jishan Ahmed
[email protected]The muffins were a bit dry. I think I overbaked them.
Pulane Sarah
[email protected]These muffins are a bit too sweet for my taste. I would reduce the amount of sugar next time.
saqib gaming
[email protected]I made these muffins with gluten-free flour and they turned out great! They're a delicious and allergy-friendly treat.
rumon vai
[email protected]These muffins are perfect for fall baking. They're warm and comforting, and they smell amazing.
Kelebogile Sekwakwa
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional muffins.
Qareeb Ullah
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're also a great way to get your kids to eat their vegetables.
Inam Mtlomelo
[email protected]I wasn't sure how the coconut and chocolate chips would taste together, but I was pleasantly surprised! They're a delicious combination.
Ogunba Oluwaseun
[email protected]These muffins are so easy to make and they always turn out perfectly. I've made them several times and they're always a hit.
O'Neil Anderson
[email protected]I love the moist texture and the subtle sweetness of these muffins. They're perfect for a quick breakfast or snack.
Ashley Lemus
[email protected]These are the best pumpkin muffins I've ever had! The coconut and chocolate chips are the perfect addition.
Lwandile Ntombela
[email protected]I made these muffins for a potluck and they were a huge success! Everyone loved them.
Niwagaba Joseph
[email protected]These muffins were a hit with my family! They're moist and fluffy, with just the right amount of sweetness. The coconut and chocolate chips add a delicious flavor combination.