These pumpkin muffins are scrumptious. They're moist, light, and vegan too.
The original recipe (which I changed a bit) is for pumpkin bread. The bread makes a mess in our house and we don't always eat it. The MUFFINS on the other hand go quickly. Just unwrap the paper lining and pop them in your mouth for a quick little snack.
Makes 12 Perfect Pumpkin Muffins:
1/2 cup chopped walnuts, peanuts, or whatever nuts you have on hand
1-3/4 cups all-purpose flour
1 cup packed dark brown sugar
1/3 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon all-spice
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1 cup pumpkin puree
1/3 cup vegetable oil
1/3 cup coconut milk
1/3 cup flaked coconut
1/3 cup mini chocolate chips
1. Preheat oven to 350°F and place 12 paper liners in your muffin tins.
2. If using walnuts, toast them for 8 to 10 minutes, or until lightly toasted, on an ungreased
baking sheet. Place aside to cool.
3. In a large bowl, stir together the flour, brown
sugar, white sugar, baking soda, salt, nutmeg, all spice, and cinnamon. Add the
pumpkin puree, oil, and coconut milk. Mix all the ingredients. Gently fold in the flaked coconut, mini chocolate chips, and toasted walnuts.
4. Place the batter into the 12 paper liners.
5. Bake for about 25 minutes. Let cool and enjoy!
I have made this recipe several times. Yesterday I did not have any walnuts, so I used some peanut pieces and
it worked. I didn't toast the peanuts because they were already roasted (so I skipped Step #2). You can even see the peanuts in the above photo.
Also I reduced the amount of oil from the original recipe because they were too greasy; in fact, you could see the excess oil on the liners and in the muffin tins.