Photo: Diliara Garifullina
Pumpkin Coconut Muffins with Chocolate Chips
11 ingredients
15 min + 20 min
24 muffins
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
1139
Calories
23g
Protein
56g
Fat
135g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pumpkin | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes