Pumpkin Coconut & Raisin MuffinsPosted: February 18, 2010
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
- 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
- Preheat the oven to 400F.
- Grease a muffin tin or use paper liners.
- 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).
- Mix the flour, baking powder, salt, cinnamon and oats together.
- Beat the eggs, pumpkin, milk, oil, vanilla, brown sugar and preserves together.
- 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.
- 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.
- Cool for a few minutes in the muffin tin and then take out muffins to cool completely. Serves 12 muffins.