Pumpkin Coconut Muffins With Chocolate Chips
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
59
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Pumpkin Puree3 cup
Canola Oil3 cup
Applesauce3 cup
Turbinado Sugar1.5 cups
All-Purpose Flour1.5 cups
Whole Wheat Pastry Flour1.5 tsps
Baking Soda1.5 tsps
Baking Powder3 cup
Flaked Coconut3 cup
Chocolate ChipDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and flour muffin pans or use paper liners
3
Whisk together the pumpkin puree, eggs, oil, applesauce, and sugar in a bowl
4
Combine the all-purpose flour, pastry flour, baking soda, and baking powder in a separate bowl
5
Slowly add the flour mixture to the pumpkin mixture, whisking continually
6
Fold in the coconut and chocolate chips
7
Pour the resulting batter into the muffin pans
8
Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes
9
Allow to cool completely on a wire rack before serving, about 1 hour