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Pumpkin Coconut Muffins


By The Local Cook (Visit website)




Despite many screw ups and experiments on my part, this recipe from The Food Matters Cookbook turned out great!


FOR PRINTABLE VERSION CLICK HERE: Pumpkin Coconut Muffins






2 1/2 cups whole wheat flour (preferably pastry flour)



3/4 cup sugar (I substituted 1/3 C of Truvia)

2 tsp baking powder

1 tsp pumpkin pie spice or ground cinnamon

1/4 tsp baking soda

1/4 tsp salt

1/4 cup butter (melted)

1/4 cup vegetable oil

1 cup pumpkin, cooked and pureed

1/2 cup shredded coconut

1 egg (beaten)

1/2 cup buttermilk (I substituted 1 C milk plus 1 1/2 Tbsp of apple cider vinegar; I was going to halve it but forgot and ended up using the whole cup. Miraculously they still turned out!)




1. In a large bowl, whisk together the dry ingredients.

2. In another bowl, whisk together the wet ingredients.

3. Combine and pour info muffin tins; bake at 375F for 20-25 minutes, until they puff and the tops are golden.

Servings: 14

The Verdict: I made these with Truvia so that my diabetic mother in law would be able to eat them, as I was bringing them to my husband and his friend who were building her a ramp over the weekend. I was surprised at how tasty these were, although next time I think I’ll add a little more cinnamon. Their texture is very light, and butter added a nice depth to them.




Nutrition Facts

Serving size: 1/14 of a recipe (2.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 215.35

Calories From Fat (36%) 76.66

% Daily Value

Total Fat 8.75g 13%

Saturated Fat 3.4g 17%

Cholesterol 24.17mg 8%

Sodium 199.63mg 8%

Potassium 91.02mg 3%

Total Carbohydrates 31.45g 10%

Fiber 1.43g 6%

Sugar 12.92g

Protein 3.37g 7%

This post also shared with Anti-Procrastination Tuesdays, Tempt My Tummy Tuesday, Hearth & Soul, Slightly Indulgent Tuesdays and Works for Me Wednesdays


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Pumpkin Chocolate Cheesecake
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