These muffins are the perfect start to a crisp Fall day. They're also a fairly healthy start - as far as baked goods go - being made with lots of pumpkin puree, coconut oil and sweetened with coconut sugar. I made a pretty pumpkin seed/coconut topping for them to add a bit of crunch, and don't be afraid to make way too much topping (like me) because it's also perfect to throw on top of your bowl of oatmeal.
Pumpkin Coconut Muffins Recipe:
- just under 2 cups pumpkin puree
- 2 eggs
- 1/2 cup melted coconut oil
- 1 tsp vanilla
- 1 1/2 cups organic coconut sugar
- 2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- pinch of salt
- 1 tsp baking soda
- 1 3/4 cups all purpose flour
Combine the wet ingredients (including spices) until creamy, then add in the dry until just incorporated being careful not to overmix. Scoop batter into 12 muffin liners (they will look quite full, but the muffins don't spill over), sprinkle with pumpkin seeds, shredded coconut and dry oatmeal flakes and bake at 375 for 20-22 minutes. Do the toothpick check to be sure they're done, soggy pumpkin is not appetizing!