Monday, June 27, 2011

Pumpkin Coconut Muffins

When we moved from Georgia to Ohio we weren't able to take the entire contents of our freezer with us, but there were some items that definitely weren't being left behind, like the massive quantities of pumpkin from the giant pumpkin I roasted, pureed, and then froze in little baggies last fall. Thus, yesterday morning when I felt like baking muffins, even though it's summertime I still had the luxury of being able to bake with the abundant pumpkin in our freezer! Since wonderful Nicole at Prevention RD always posts beautiful, healthful breakfast recipes (Nicole grows eggplant and loves breakfast as much as I do - she's my kind of blog-friend! :-), I turned to her blog for inspiration, and was immediately drawn to her papaya coconut muffins... I didn't have any papaya handy for these luscious, exotic muffins, but I did have plenty of pumpkin!

Pumpkin Coconut Muffins

(Adapted from Nicole's Recipe)

1 1/2 cup whole wheat flour
1/2 cup hemp protein powder (I use Nutiva Organic Hemp + Fiber)
1/2 cup raw turbinado sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup unsweetened coconut flakes (I used Let's Do Organic reduced fat shredded unsweetened coconut - Zach prefers the fluffy, finer texture of this brand of shredded coconut)
1 1/4 cup pumpkin puree
2 egg whites
2 T canola oil
1/2 tsp vanilla

~ Preheat the oven to 325 degrees F. Line muffin cups with paper liners, and coat your paper liners with just a little cooking spray.
~ In a large bowl, stir together the flour, hemp protein powder, turbinado sugar, baking soda, salt, and cinnamon.
~ Stir the coconut flakes into the flour mixture.
~ In a seperate bowl, whisk together the pumpkin puree, egg whites, canola oil, and vanilla.
~ Stir the wet ingredients into the dry until just combined - the batter will be stiff.
~ Scoop the batter into the prepared muffin tins, filling them all the way to the top. Bake for 20 minutes - until a fork inserted in the center comes out clean, but the muffins are still moist and tender.
~ Allow to cool on a wire rack, or serve warm!

Nutrition Facts

12 Servings

Amount Per Serving
Calories 144.6
Total Fat 4.2 g

Saturated Fat 1.2 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 1.4 g
Cholesterol 0.0 mg
Sodium 224.8 mg
Potassium 53.3 mg
Total Carbohydrate 24.2 g

Dietary Fiber 5.5 g

Sugars 9.0 g
Protein 5.0 g


lancy said...

Good food for protein that useful for health...
Protein Powder

Hari Chandana said...

Healthy and delicious combination.. looks too good !!
Indian Cuisine

Gina; The Candid RD said...

OH yummmmmy!! Too bad I no longer have any pumpkin left :( But when I do, this sounds like a winner!

I didn't know you and Nicole were blog friends. I am going to invite her to come to Easton with us on the 7th!! Is that ok?? Did you know she live sin C-bus??

Joanne said...

I much prefer pumpkin to papaya anyway! And I have about 500 cans still sitting here from my fall shopping spree. Need to make!