Dairy-Free Toasted Coconut Pumpkin Muffins

Dairy-Free Toasted Coconut Pumpkin Muffins

From the Silk test kitchen

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Servings
8
Total Time
30 min

Dairy-Free Toasted Coconut Pumpkin Muffins

Ingredients

  • 1 cup (250 ml) fresh pumpkin puree
  • 1/2 cup (125 ml) Silk Original coconut beverage
  • 1 tsp (5 ml) vanilla
  • 1/4 cup (60 ml) applesauce
  • 1/2 cup (125 ml) shredded coconut
  • 1 cup (250 ml) all-purpose flour
  • 1/2 (125 ml) cup sugar
  • 2 tsp (10 ml) baking powder
  • 1 tsp (5 ml) cinnamon
  • 1/4 tsp (1 ml) ground ginger
  • 1/2 tsp (2 ml) nutmeg
  • 1/2 tsp (2 ml) salt 

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Preparation

  • Preheat oven to 200°C (400°F).
  • Grease mini muffin pan or line with mini muffin paper cups.
  • Whisk together pumpkin, Silk, vanilla, applesauce and shredded coconut.
  • In separate bowl, sift flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt.
  • Slowly incorporate the sifted dry ingredients into the pumpkin mixture.
  • Pour into greased or lined muffin pan. Garnish the individual muffins with a sprinkling of shredded coconut. Bake for 10-12 minutes.
  • NOTE: Makes 24 mini muffins.