Pumpkin and coconut muffins are a very aromatic sweet, easy to make and delicious. If you have never tried this mixture of flavors before, do not hesitate and keep reading! This autumn set myself on the one hand baking more and on the other use the pumpkin, especially in pastry, and I am fulfilling it. Similar to the cupcakes for Halloween that I prepared, these have spelled, that you know that I love, and coconut oil, which I already wanted to try in pastry and that has left me delighted. The spices know that they are an essential of my kitchen and I love using them in pastry and more with pumpkin. They look so good! This time it was no exception and in addition to delicious these muffins were very spongy. As always with that light and healthy touch. What else can this recipe for pumpkin and coconut muffins be asked?
| 🚻 12 Diners | 🕘 45m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make pumpkin and coconut muffins: |
| 100 grams of comprehensive spelled flour 70 grams of oatmeal 30 grams of oat bran 200 grams of roasted pumpkin pure yogurt milliliters (I put it ond) 60 milliliters of coconut oil 1 tablespoon of cinnamon ½ tablespoon dessert of ginger 1 pinch of nutmeg moscaada |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, |
Ingredients to make pumpkin and coconut muffins:
1. We start beating the eggs well. Next, add the yogurt and coconut oil and beat again. And finally, we add the pumpkin puree. We beat.
2. We mix the dry ingredients, that is, the flours, the bran, the yeast and the spices in another container. It should be noted that instead of Potax yeast you can use any other gasifier, chemical yeast or baking powder.
3. We incorporate the previous mixture to the beaten eggs. In order for the dough of pumpkin and coconut muffins, it is softer and more spongy, it is advisable to sift the dry ingredients, add them little by little and beat very well.
4. When we have a homogeneous mass without lumps, we fill the Magdalena molds that we will have previously greased. We put homemade baked magdalenas already 180 ºC for 20 minutes.
5. Past time we get out of the oven and let cool the pumpkin and coconut muffins on a rack. You will see how rich and how well smell. In a cute or hermetic container they endure several days, although I don think they last so much. 🙂 And if you have left over spelled flour, you can prepare a delicious sponge cake and oats. You forget to go through my blog target = _BLANK REL = NOFOLLOWMINS cooking to see more delicious recipes like these! A hug. 🙂
