Forget scented candles. These muffins will make your apartment [or where ever you live] smell so insanely wonderful that your couch will be salivating and by the end of the afternoon you’ll be basking in the glory of a million new neighbor friends banging down your door to get in on the action.
Andrew, get ready to push your way through the crowd.
Coconutty Pumpkin Muffins (makes 1 dozen // 12 muffins)
Adapted from Post Punk Kitchen: The Best Pumpkin Muffins
1 cup all purpose white flour
.5 cups whole wheat flour
.25 cups dried & unsweetened coconut flakes, coarse
1 cup coconut sugar
1 tablespoon baking powder
.25 teaspoon salt
1 teaspoon ground cinnamon
.5 teaspoon ground nutmeg
.5teaspoon ground ginger
.25 teaspoon ground allspice
.12 teaspoon ground cloves
1 cup pureed pumpkin
.5 cup raw almond milk
.5 cup coconut oil
2 tablespoons dark agave
Preheat your oven to 400°F and place the shelf on the middle rack. Prepare a muffin tray with 12 wrappers and set aside.
In a large bowl, whisk together the flours, coconut, sugar, baking powder, salt and spices. Set aside. In a medium bowl, whisk together remaining wet ingredients until thoroughly combined. Once combined, pour the wet ingredient mixture into the dry and again thoroughly combine.
Pull out your prepared muffin tin and fill each cup, almost to the brim. Place in heated oven and bake for 20-22 minutes, or until they feel firm to the touch/ an inserted toothpick comes out clean.
Marvel in the most incredible smelling home and eat up with a piping mug of dark coffee.
Nutritional Information (per muffin)
250 calories, 40g carbs, 9.5g fat, 2.5g protein