Tender Pumpkin Coconut Muffins have the aroma of fall, sweater-weather and cool mornings. The rich combination of coconut and pumpkin are lightly sweetened with brown sugar.
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 aren’t 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.
Pumpkin Coconut Muffins are 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 (as 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 kitchen 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
- 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.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 206 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 31mg Sodium: 248mg Carbohydrates: 35g Fiber: 1g Sugar: 17g Protein: 4g
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.