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Coconut Pumpkin Muffins

This recipe is so, so delicious. I am a serious pumpkin lover and you may not have ever thought to pair coconut with pumpkin, but seeing as though coconut is my 2nd love, I of course had to throw them together. They are devoured within minutes at every event I’ve taken them to. Super easy, healthy and even gluten free. This recipe is a great base for so many other treats. Sub out the pumpkin for applesauce, sub brown sugar for cane and up the cinnamon- brown sugar spice muffins. Sub out the pumpkin for banana + pecan pieces – banana nut muffins. Plus many more, I’m sure. This one is definitely worth a try, right in time for fall!

 

Coconut Pumpkin Muffins | a kitchen cafe

 

 

Prep: 10 minutes

Bake: 30-35 minutes

Yield: 16 muffins

 

2 1/2 cups oat flour

1 1/3 cup granulated cane sugar

3/4 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

3/4 tsp nutmeg

3/4 tsp cinnamon

3/4 tsp ground cloves

3 eggs

1 (15 ounce) can pumpkin

1/2 cup coconut oil (this is my favorite brand)

3/4 cup shredded, unsweetened coconut

 

Preheat oven to 350 degrees.

Line muffin pan with paper liners.

In a large bowl, combine the flour, sugar, coconut, baking powder, baking soda, salt, nutmeg, cinnamon and ground cloves.

In a separate bowl, mix the eggs, pumpkin, and coconut oil, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Spoon batter into prepared muffin cups.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

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