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Pumpkin Coconut Muffins with Chocolate Chips

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!"

Rate/Review | Read Reviews (7)

What to Drink?
	Coffee

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
1 Hr 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 muffins

Ingredients

2 cups pumpkin puree
4 egg, beaten
3/4 cup canola oil
3/4 cup applesauce
3/4 cup turbinado sugar
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat pastry flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 cup flaked coconut
3/4 cup chocolate chips

Directions

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.