Meatless Monday: Vegan Pumpkin-Coconut Muffins

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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.

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New Ambrosia with Buttermilk-Coconut Dressing. Salad dressing…coconut.

Blueberry Coconut Bread. Blueberries and coconut are made for one another – fact. I learned that after making Vegan Blueberry-Coconut Muffins.

Coconut and Fruit Cold Oat Breakfast Salad. A cold oat breakfast can only be made good with coconut.

Crispy Coconut Chicken Fingers – proof that coconut and savory totally work. And Thai Shrimp Soup with Lemon and Jalapenos in case you prefer more sophisticated dishes .

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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.

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Vegan Pumpkin-Coconut Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 F. Line muffin pans with 15 liners and set aside.
  2. In a large bowl, whisk to combine the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.
  3. 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.
  4. 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.
Nutrition Information
Serving size: 1 muffin Calories: 177 Fat: 9.5 Carbohydrates: 22.1 Sugar: 7.5 Sodium: 214 Fiber: 4.1 Protein: 2.1 Cholesterol: 0

 Monday blues. 🙁

Be well,

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3 Comments

  1. Gail H.
    November 11, 2013 / 5:50 am

    I hear ya Nicole! My husband and I are always moaning & groaning on Sunday too 🙂 And next week will be even worse as I head out to Vegas for my quarterly business trip…love seeing the peeps in our Vegas office, but hate being away from The Hub 🙁 I digress…anything with coconut…so this one has been pinned AND printed 🙂

  2. Shashi @ http://runninsrilankan.com
    November 11, 2013 / 5:47 pm

    These muffins look and sound incredibly addicting! I love pumpkin and eat it year round, but I have never used it with coconut flakes before! Thanks so much for sharing!

  3. November 12, 2013 / 10:55 am

    I love just about any kind of muffin! The stats are great too – so I would have grabbed TWO! Happy Monday!

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