- 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
- 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.
05/02/2018
recipepes.com
Pumpkin Coconut Muffins with Chocolate Chips, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
