Pumpkin Coconut Muffins with Chocolate Chips

These awesome muffins are light and spongy. I used only organic products. The applesauce and coconut add great flavor and sweetness while cutting the use of oil and sugar. They're great to make during the fall when pumpkins are everywhere, but they are excellent anytime. Enjoy!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 196 Calories

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup flaked coconut
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 2 cups pumpkin puree
• ¾ cup applesauce
• ¾ cup canola oil
• 4 egg, beaten
• ¾ cup chocolate chips
• ¾ cup turbinado sugar
• 1 ½ cups whole-wheat pastry flour

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans or use paper liners.

Step 2

Whisk together the pumpkin puree, eggs, oil, applesauce, and sugar in a bowl. Combine the all-purpose flour, pastry flour, baking soda, and baking powder in a separate bowl. Slowly add the flour mixture to the pumpkin mixture, whisking continually. Fold in the coconut and chocolate chips. Pour the resulting batter into the muffin pans.

Step 3

Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Allow to cool completely on a wire rack before serving, about 1 hour.