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).
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp kosher salt
- 2 large eggs, slightly beaten
- 1 cup nonfat milk
- 1 cup light brown sugar
- 1 cup pumpkin puree
- ¼ 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.