Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, shredded coconut and pumpkin muffins. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Shredded Coconut and Pumpkin Muffins is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Shredded Coconut and Pumpkin Muffins is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook shredded coconut and pumpkin muffins using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Shredded Coconut and Pumpkin Muffins:
- Prepare 3 Eggs
- Prepare 10 Tablespoons Softened Butter
- Take 2/3 cup buttermilk or Yogurt
- Prepare 3 Tablespoons Grated Ginger
- Get 2/3 Cup Packed Brown Sugar
- Make ready 2 Cups Flour for Pasteries
- Take 1/2 Teaspoon Baking Powder
- Prepare 1 Tablespoon Cinnamon
- Take 1 Teaspoon Salt
- Prepare 2 Cups Cooked Pumpkin
- Prepare 3/4 cup unsweetened shredded coconut
Steps to make Shredded Coconut and Pumpkin Muffins:
- Preheat oven to 375°F/ 375°C. Line Muffin dishes with Butter
- Whisk eggs, butter, buttermilk/Yogurt, ginger, and 2/3 cup brown sugar
- Whisk in flour, baking powder, cinnamon, and salt
- Mix in squash and shredded coconut
- Divide batter among muffin cups, filling to the brim. Bake muffins for 45 minutes.
- Tastes even better the next day, chilled in fridge
So that is going to wrap it up for this exceptional food shredded coconut and pumpkin muffins recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
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