Pumpkin Coconut Muffins with Chocolate Chips

Pumpkin Coconut Muffins with Chocolate Chips

7 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 35 m
Jessica
Recipe by  Jessica

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 muffins

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans or use paper liners.
  2. 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.
  3. 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.

Share It

Reviews (7)

Rate This Recipe
alittlebitograce
6

alittlebitograce

i have to say i'm disappointed. the muffins are quite moist and light, but also flavourless. i added nutmeg, vanilla and allspice. if i make again, i'll use about half the oil and add a lot more spice. the coconut appears to add only texture, not flavour.

ARCTICAMY
5

ARCTICAMY

this recipe is pretty good. the muffin is moist, looks beautiful, and tastes good. What makes it good are the chocolate chips. Without them, the recipe is quite boring. I used regular sugar (dont have raw sugar in my town), and regular coconut (organic is not moist). Yes I will make these again, but maybe I will experiment with adding cinnamon or maybe more chocolate chips.

Deborah Brooks
4

Deborah Brooks

These were awesome. I added allspice.

More Reviews

Similar Recipes

Pumpkin Chocolate Chip Muffins
(841)

Pumpkin Chocolate Chip Muffins

Barb's Pumpkin Chocolate Chip Muffins
(71)

Barb's Pumpkin Chocolate Chip Muffins

Pumpkin Coconut Bread
(48)

Pumpkin Coconut Bread

Coconut Pumpkin Nut Bread
(46)

Coconut Pumpkin Nut Bread

Light Pumpkin Chocolate Chip Muffins
(16)

Light Pumpkin Chocolate Chip Muffins

Zucchini Bread with Coconut and Chocolate Chips
(12)

Zucchini Bread with Coconut and Chocolate Chips

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 196 cal
  • 10%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 24.8 g
  • 8%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Coconut Bread

>

next recipe:

Barb's Pumpkin Chocolate Chip Muffins