Pumpkin Coconut Muffins with Chocolate Chips7 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 1 hr 35 min
“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!” - by Jessica
Original recipe yields 24 muffins
- 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.
Amount Per Serving (24 total)
- 196 cal
- 10.3 g
- 24.8 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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..." See more. the coconut appears to add only texture, not flavour."
"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..." See more 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. "
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