If you think you need to use pumpkin puree for your baked goods……you may need to re-think your pumpkin.  Finely grated pumpkin not only simplifies some baked goods, but adds texture and wonderful flecks of colour.  Coconut Cranberry Pumpkin Muffins are a wonderful use of grated pumpkin and I bet you’ll be pleasantly surprised at the results.  Enjoy!

Recipe source for Coconut Cranberry Pumpkin Muffins:  Compelled To Cook

 

Coconut Cranberry Pumpkin Muffins
Print Recipe
Servings Prep Time
12 large muffins 15 minutes
Cook Time
25 minutes
Servings Prep Time
12 large muffins 15 minutes
Cook Time
25 minutes
Coconut Cranberry Pumpkin Muffins
Print Recipe
Servings Prep Time
12 large muffins 15 minutes
Cook Time
25 minutes
Servings Prep Time
12 large muffins 15 minutes
Cook Time
25 minutes
Ingredients
Servings: large muffins
Instructions
  1. Preheat oven to 350℉. Line muffin tin with large paper liners. In a small bowl whisk together flour, baking powder, baking soda and salt. Set aside. In a large bowl whisk together sugar and melted coconut oil. Add eggs one at a time, whisking after each. Whisk in greek yogurt, buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once and stir until just combined, being careful not to over mix. Stir in 1 cup coconut and dried cranberries. Divide equally between 12 muffin cups. Top each with a generous sprinkle of coconut. Bake for approximately 25 minutes or when a toothpick inserted comes out clean and muffin springs bake when touched. Remove from oven and allow to rest in pan for 10 minutes before removing to cooling rack.
Recipe Notes

-Be sure to use a fine grater to grate the pumpkin.

-Muffin cups will be very full as you will use approximately 100ml of batter per muffin cup.  They will rise up to be large and plump.

Recipe Source:  Compelled To Cook

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