Most recently, I’ve had coconut in the form of a pina colada. A REAL pina colada made with REAL coconut and REAL pineapple. I splurged and had one while in Mexico. I enjoyed every last sip of the calorie-packed cocktail. It was glorious. As someone who rarely consumes cocktails, a pina colada while on a beach vacation is an absolute must.
And as a lover of all things coconut, I’m convinced that it is an ingredient that belongs in sweet and savory dishes alike.
New Ambrosia with Buttermilk-Coconut Dressing. Salad dressing…coconut.
Coconut and Fruit Cold Oat Breakfast Salad. A cold oat breakfast can only be made good with coconut.
While this not-so-lovely, cold, Michigan-in-November Monday does not have a pina colada in my future (not even a Skinny Pina Colada), I will be grabbing ones of these muffins from the freezer as I dash out the door for what promises to be a very busy day.
Wait, no. Not just a very busy day but an insanely busy week.
Perhaps I should grab TWO muffins for the road.
- 2 cups whole wheat pastry flour or white wheat flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 2 cups pumpkin puree
- ½ cup grapeseed oil
- 1 tsp pure vanilla extract
- ½ cup brown sugar
- ½ cup unsweetened coconut flakes
- Preheat oven to 375 F. Line muffin pans with 15 liners and set aside.
- In a large bowl, whisk to combine the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.
- In a medium bowl, whisk together the pumpkin puree, oil, vanilla, and brown sugar. Pour the wet ingredients into the dry and mix until just combined. Fold in the coconut.
- Scoop the batter into the muffin tins, filling about ⅔rds full. Bake muffins for 20-22 minutes. Allow to cool before serving. Store in an air-tight containers for 3-4 days.