My Pumpkin-Coconut Muffins Are Special

Pumpkin-Coconut Muffins
My Pumpkin-Coconut Muffins can be topped with nuts or a sprinkling of sugar-cinnamon.


This weekend’s indulgence is for one of my favorite muffins.  Visualize little mounds of a decadent pumpkin spice cake filled with coconut, chopped pecans, brown sugar, and spice.  Now imagine sprinkling those glorious muffins with a praline topping of a mix of more chewy pecans, brown sugar, and coconut to increase your eating pleasure and you get my yummy Pumpkin-Coconut Muffins!  If you prefer a simpler topping, you also just mix up some sugar with a teaspoon of cinnamon to sprinkle over them.

Though fancier than some, this muffin will fool you into thinking it came from a bakery and not your kitchen.  This recipe takes a few extra ingredients and considerably more willpower to resist, but I think these beauties are well worth the trouble.  I do hope you will agree.


My Pumpkin-Coconut Muffins


2 cups of sifted flour
3/4 cup of packed brown sugar (light or dark)
1/2 cup of shredded coconut
1/2 cup of chopped pecans
1-1/2 teaspoons of ground cinnamon
1/4 teaspoon of ground nutmeg
1/8 teaspoon of ground allspice
1/8 teaspoon of ground cloves
2 teaspoons of baking powder
1 egg
1 cup of canned pumpkin
1/2 cup of milk
1/3 cup of canola oil

Nutty Topping:


1/2 cup of  packed brown sugar (light or dark)
1/2 cup of shredded coconut
1/2 cup of chopped pecans
3 tablespoons of milk
1/4 teaspoon of ground cinnamon

Prepare the topping in another bowl by mixing all the ingredients together to form soft crumbs to top each muffin.


To prepare the muffin batter:


Mix the sifted flour, 3/4 cup of brown sugar, spices, 1/2 cup of the coconut, 1/2 cup of pecans, and baking powder in a large bowl to combine.

Add the egg, pumpkin, oil, and the 1/2 cup of milk and mix together before adding to the above dry ingredients until well combined.

Line your muffin pans with paper liners or grease well before filling.  Fill each of the muffin cups 3/4 full and sprinkle with a teaspoon or so of the Nutty Topping.

Bake in a 400-degree oven for about 20 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pan for at least 15 minutes before attempting to remove from the pans.  This makes about 12 normal size muffins.



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