Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Disappearing Pumpkin Coconut Chocolate Chip Muffins

Print recipe & shopping list
Submitted by:
Rating: 
Makes: 16 servings adjust
It's all in the name! Watch out! These are dangerously good.

Directions

 

Step 1

Preheat oven to 350 degrees F. Grease 12 cup muffin pan and small bread pan OR 16 cup muffin pan or line with paper liners.

Ingredients

  • 12 teaspoon Salt
  • 12 teaspoon Baking Soda
  • 34 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 12 cup Packed Brown Sugar
  • 13 cup Shredded Unsweetened Coconut
  • 14 cup Flax Seed Meal
  • 12 cup Oat Bran
  • 1 cup Whole Wheat Flour

Step 2

In a large bowl, stir together the whole wheat flour, oat bran, flaxseed meal, coconut, brown sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.

Ingredients

  • 12 cup Applesauce
  • 1 cup Canned Pumpkin Puree
  • 2 Eggs
  • 12 cup Agave

Step 3

Mix applesauce, canned pumpkin puree, eggs, agave.

Ingredients

  • 12 cup Dark Chocolate Chips

Step 4

Mix all ingredients together and add chocolate chips.
 

Step 5

Spoon into muffin cups so they are about 2/3 full. Bake for 18 minutes in the preheated oven or until the tops spring back when lightly touched. Cool pan before removing cups.
Kitchen Monki sign up