Breakfast

Pumpkin Coconut Muffins is for Breakfast, Snack.

Pumpkin Coconut Muffins takes several minutes to prepare.

Pumpkin Coconut Muffins takes several minutes to cook.

Pumpkin Coconut Muffins makes 12 servings.

The ingredients for Pumpkin Coconut Muffins are:

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

Here is how you make Pumpkin Coconut Muffins:

~ 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!Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user CHAVAROTH.

The nutritional information for Pumpkin Coconut Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 148.7

• Total Fat: 4.3 g
• Cholesterol: 0.0 mg
• Sodium: 231.2 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 5.6 g
• Protein: 5.1 g