Today’s recipe is another one of those recipes that I put together to finish up a few ingredients I had left over from making other dishes. I had a some pumpkin purée and some coconut cream that needed to be used quickly, so I thought of combining them and making something healthy that the girls would eat without making a fuss. I have to say that I preferred my muffins plain as I am not a huge frosting lover. If you like frosting, I am sure you will enjoy this simple coconut and sour cream version. These muffins make for a great breakfast or afternoon snack and I enjoyed them with a hot cup of tea! Enjoy!
Pumpkin and Coconut Muffins
A recipe for delicious Pumpkin and Coconut Muffins and a coconut and sour cream frosting.
- 210 gms – 1 2/3 cup flour
- 200 gms – 1 cup sugar
- 1 tsp cinnamon
- 1 pinch nutmeg
- 1 pinch salt
- 3 tbsp finely desiccated coconut
- ½ tbsp baking powder
- 40 gms – 1/3 cup unsalted butter melted
- 2 eggs
- 75 gms – ¾ cup pumpkin purée
- 1 tsp vanilla extract
- 60 ml – ¼ cup coconut cream
Coconut & sour cream frosting
- Coconut cream
- Sour cream
- Icing sugar to taste
- Finely desiccated coconut
Mix all the dry ingredients in a bowl and keep them aside.
Mix all the wet ingredients in another bowl and then combine them with the dry ingredients with a wooden spoon until just combined. Do not over mix the batter or your muffins will come out tough.
Put the batter in a muffin pan. I use a silicone tray and I also line it with paper cups because I find it easier to take the muffins out of the tray without breaking them. If you do not have paper cups, you can also use some baking paper. Fill each paper cup to ¾.
Bake the muffins in a preheated fan forced oven at 180°C - 355°F for 20 minutes or until cooked. When ready, let them cool down.