Yesterday, it seemed like it went from relatively warm to downright chilly in no time flat. It’s no wonder people say if you don’t like the weather here, wait five minutes — that is just how it is at this time of year in New England. And if you are unprepared, you can find yourself shivering. (For the record, I was a little unprepared.)
When the weather gets like this, I crave warm, rich, heavier foods that keep you comfy even when the weather is not. This muffin totally fits that bill. It’s a rich combination of coconut and pumpkin, two of my very favorite flavors. The brown sugar makes it pleasantly sweet, but not so sweet that you will have a sugar rush at 8 a.m.
The recipe is pretty easy (most muffins are) and I was able to whip these up on a Friday morning, without missing any deadlines to school drop offs. No, I don’t have any magic elves to help out — just two sweet kids.
Actually, I did happen upon a new method for having the kids help me cook while testing this recipe. In the past, they’ve always pulled chairs to the counter and stood on them, as I did when I was a child. But walking space is at a premium near our counter, so I have been trying something different: mixing up recipes at our table. That allows me the freedom to get and put away ingredients as needed, and I don’t have to worry about anyone tumbling from a chair or getting too close to a hot stove. It’s working for us, and the kids really seem to enjoy it (the cooking and the new method).
Pumpkin Coconut Muffins
yields 12 muffins
2 cups all-purpose flour
1 tbsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp kosher salt
2 large eggs, slightly beaten
1 cup nonfat milk
1 cup light brown sugar
1 cup pumpkin puree
1/4 cup canola oil
1 tsp coconut extract
2 tbsp sweetened coconut flakes
Preheat the oven to 400 degrees. Line a muffin tin with 12 spots with muffin liners.
In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the eggs, milk, sugar, pumpkin puree, oil and coconut extract.
Pour the wet ingredients into the dry ingredients and stir until just incorporated.
Divide the batter evenly between the 12 muffin liners. Don’t be afraid to fill the cups to the top. Sprinkle the coconut flakes onto the top of all the muffins.
Place the muffins in the preheated oven and cook until a toothpick inserted in the center comes out clean (15-20 minutes). Let cool before serving.
Store in a cool, dry place.
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
Sites That Link to this Post
- The Keene Pumpkin Festival 2009 and a Recipe for Pumpkin Bread Pudding with Maple and Pecans | The Keene Pumpkin Festival 2009 and a Recipe for Pumpkin Bread Pudding with Maple and Pecans healty| The Keene Pumpkin Festival 2009 and a Recipe for Pumpkin Br | November 29, 2010