Pumpkin Coconut Muffins with Chocolate Chips

These awesome muffins are light and spongy. I used only organic products. The applesauce and coconut add great flavor and sweetness while cutting the use of oil and sugar. They’re great to make during the fall when pumpkins are everywhere, but they are excellent anytime. Enjoy!

Original recipe makes 24 muffins

Ingredients

2 cups pumpkin puree
4 egg, beaten
3/4 cup canola oil
3/4 cup applesauce
3/4 cup turbinado sugar
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat pastry flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 cup flaked coconut
3/4 cup chocolate chips

PREP

15 mins
COOK

20 mins
READY IN

1 hr 35 mins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans or use paper liners.
Whisk together the pumpkin puree, eggs, oil, applesauce, and sugar in a bowl. Combine the all-purpose flour, pastry flour, baking soda, and baking powder in a separate bowl. Slowly add the flour mixture to the pumpkin mixture, whisking continually. Fold in the coconut and chocolate chips. Pour the resulting batter into the muffin pans.
Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Allow to cool completely on a wire rack before serving, about 1 hour.