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Wednesday, October 8, 2014

{Coconut Chocolate Chip Pumpkin Muffins}

Ok… I admit… the pumpkin obsession is in full force... and the obsessive pumpkin baking has begun!  

Another confession...I love that the Minnesota days are getting just a bit cooler!   The cool weather makes fall (pumpkin) baking that much better!  Fall is by farm my favorite season here in Minnesota!  

These Coconut Chocolate Chip Pumpkin Muffins helped fuel my fall baking obsession and I have to admit I am pretty obsessed with them!   They have the perfect amount of sweetness with a hint of spice, and the addition of coconut and chocolate give these muffins a unique twist. Whip up a big batch and enjoy all week!  Happy Fall Baking!    

Coconut Chocolate Chip Pumpkin Muffins
Brunch N'Cupcakes 
12 Muffins 


Dry Ingredients:
2 Cups Whole Wheat Flour 
3 Teaspoons Baking Powder 
3/4 Cup Brown Sugar 
2 Teaspoons Cinnamon 
1 1/2 Teaspoon Pumpkin Pie Spice 

Wet Ingredients:
1 - 15 Oz. Can Pumpkin (Not Pumpkin Pie Filing)  
3 Tablespoons Coconut Oil - Melted 
1/4 Cup Almond Milk (or milk of choice) 
1 Teaspoon Vanilla 
1 Egg

1/2 Cup Chocolate Chips 
1/3 Cup Shredded Coconut 

 1- In a large bowl whisk together dry ingredients and set aside. 
2- In a medium bowl combine  your wet ingredients.   Mix well. 
3- Pour your wet ingredients into your dry ingredients until well combined.  
4- Stir chocolate chips and shredded coconut into muffin batter.  
5-  Pour batter into 12 greased muffin cups.  Bake in a 350 degree oven for 25 -30 minutes or until tops are slightly browned and a tooth pick inserted into the muffin comes out clean.