Pumpkin Coconut & Raisin Muffins

Muffins can be a tiny, perfect package for breakfast or a snack, when made correctly.  Too often muffins are sugary messes – think of blueberry muffin topped with brown sugar crumble.  Delicious, but not nutritious.

I think these muffins are great!  They are not too sugary and the coconut and raisins add a delightful texture and sweetness of their own.

The recipe is loosely adapted from The Moosewood Restaurant Low-Fat Favorites Cookbook.  I happened to have some canned pumpkin leftover from Thanksgiving time in our cabinets and used that instead of what the recipe called for – as well as some other modifications (see below).

Pumpkin Coconut & Raisin Muffins

Ingredients:

  • 1 3/4 cups whole wheat pastry flour or AP flour
  • 1 tablespoon baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup rolled oats
  • 2 eggs
  • 1 can of pumpkin pie mix (15 oz)
  • 1 cup soy milk
  • 2 tsps vanilla
  • 1 tablespoon oil
  • 1/4 cup packed brown sugar
  • 4 tablespoons fruit preserves (we had some peach jam that my mom canned over the summer)
  • 1/2 cup coconut
  • 1/4-1/2 cups raisins

To Do:

  1. Preheat the oven to 400F.
  2. Grease a muffin tin or use paper liners.
  3. Process the oats in a blender or food processor until they become the consistency of cornmeal (you can also just squish them with a rolling pin – it’s OK).
  4. Mix the flour, baking powder, salt, cinnamon and oats together.
  5. Beat the eggs, pumpkin, milk, oil, vanilla, brown sugar and preserves together.
  6. Add the wet ingredients to the dry and mix until just combined.  Add the coconut and raisins and mix just a tiny bit – don’t overmix or else the muffins will be tough.
  7. Spoon the mixture into the muffin tin and bake for about 20-25 minutes or until a toothpick inserted into the middle of a muffin comes out dry and clean.
  8. Cool for a few minutes in the muffin tin and then take out muffins to cool completely.   Serves 12 muffins.
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11 Comments on “Pumpkin Coconut & Raisin Muffins”

  1. Lacey says:

    I loooove the Moosewood books; even though they aren’t veg completely; most of the recipes are :)

  2. Amber says:

    Reading this on a completely empty stomach was not a good idea. I want one of these soooo bad now!

  3. Marcia says:

    These look great! I have four cups of pumpkin in the freezer from last year’s CSA (I once got 7 lbs of pumpkin flesh from one squash).

  4. suecris says:

    I just mixed these up and they’re in the oven. One thing – you must have much bigger muffin tins than the standard cupcake size – I had enough batter left over after almost completely filling 12 cups to make a small cakelet, which is baking next to the muffins.

    • tinaspins says:

      Hrm…I really filled up those tins to the tippy top, as I like fat top muffins, but didn’t have much batter left over. Let me know how yours turned out!

  5. suecris says:

    Hi Tina – they’re good! I guess I could have filled them more, but the flat little cake is good, too. I’m not a fan of the coconut in it (though I like coconut). My kids are huge fans of pumpkin and thought you could hardly taste it in these. To me, that’s a plus!

  6. Aimee says:

    These are definitely great for a guilt free morning! I love love love pumpkin recipes!

  7. […] An at-home breakfast (ontherun) option: pumpkin coconut raisin muffins. […]

  8. Shan says:

    I just made these last night and love them! I would probably leave out the coconut next time just because I can’t really taste it, so it just adds in extra calories/fat. They’re so dense and filling, so they’re great for breakfast to tide me over until lunch!


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