Coconut Pumpkin Muffins
Coconut Pumpkin Muffins may be just the thing you’ve been missing from your life and didn’t know it.
As you may well be aware, I have such an affinity for coconut. Flake, milk, cream, candy…you name it, I love coconut. Not everyone does, I know, but, not everyone knows a good thing when it hits them square in the tastebuds.
They can’t help it. We CAN.
I came up with this muffin as part of my work with the Krusteaz Baker’s Dozen a group of lucky bakers that tackle the already delicious and easy Krusteaz mixes and make the into something a little different.
Me? I started with the Pumpkin Muffin mix, which on its own is fantastic. But, a little playing around with coconut, and I made it very unique and PERFECT for any fall occasion. Think day after Thanksgiving, or, maybe an after 8pm Thanksgiving day treat. Some of us eat our Thanksgiving dinner at 5, which means, even though we are STUFFED, by 8 or 9, it’s time to eat a little something else.
I hope you’ll give this little creation a shot, and most importantly, have a wonderful holiday week with friends and family!
STEP 1
Heat oven to 400°F.
STEP 2
Lightly grease or line muffin pan with paper baking cups.
STEP 3
Stir together coconut milk, vegetable oil, egg, brown sugar, Krusteaz Pumpkin Spice Muffin Mix and coconut until moistened. Fill muffin cups 2/3 full. Sprinkle with large sugar crystals.
STEP 4
Bake 14-16 minutes or until golden brown.
STEP 5
Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.
