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Pumpkin Coconut Muffins

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

15 oz pumpkin puree
1/2 cup coconut oil
2 eggs
1 teaspoon vanilla extract
1/2 cup honey
3/4 cup whole wheat flour
3/4 cup + 1 tablespoon white flour*
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped almonds
1/2 cup coconut

Preheat oven to 350 degrees F.

Mix the pumpkin, oil, eggs, vanilla and honey in a bowl. Add the dry ingredients. Stir until just mixed. Fold in nuts and coconut.

Pour into 12 muffin greased tins lined with paper muffin liners.

Bake for 30-35 minutes or until toothpick comes out clean.

*Use all whole wheat flour if preferred.

Recipe submitted by Megan, Bar Harbor, ME

pumpkin-coconut-muffins.htm Untitled

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I am wondering if coconut flour can be used for all the flour.

# Posted By Linda | 6/16/11 12:08 PM

I'm not sure what the conversion rate is, but the coconut flour recipes I've seen use waay less coconut flour compared to WW flour and a few more eggs. I wouldn't substitute 1:1 without doing a little Googling first.

# Posted By Soccy | 6/16/11 7:46 PM

I would love to try the pumpkin coconut muffins, and alot of others too.

# Posted By Barbara | 6/30/11 8:32 PM

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