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Pumpkin Coconut Muffins is for Breakfast.

Pumpkin Coconut Muffins takes 20 minutes to prepare.

Pumpkin Coconut Muffins takes 25 minutes to cook.

Pumpkin Coconut Muffins makes 18 servings.

The ingredients for Pumpkin Coconut Muffins are:

3/4 cup Tropicana Orange Juice
3 cups Flour - Unbleached White Whole Wheat
1/2 cup Red Mill Organic Coconut Flour
2 t Baking Soda
1 t Baking Powder
1 t Salt
1 t Cinnamon, ground
1 t Pumpkin Pie spice
1/2 cup Smart Balance Butter Blend
2/3 cup Brown sugar - organic
2 Brown eggs
3 T Kroger egg whites
1 can Libby's canned pumpkin
1/2 cup chopped Pecans
4 T Kroger Pure Honey

Here is how you make Pumpkin Coconut Muffins:

Heat oven to 350 degrees. Grease muffin tins.Combine flour, whole wheat flour, baking soda, baking powder, salt, cinamon and pumpkin pie spice in a large bowl and set aside. Combine buter blend, brown sugar, honey, and eggs in a large bowl and mix well. Stir in pumpkin. Gently fold in dry ingredients, alternating with the orange juice. Stir in the pecans.Generously fill muffin tins. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. (Bake baby muffins about 15 minutes.) Cool muffins in tins for 15 minutes, then remove from tins and serve warm, or let cool on wire racks. Store in an airtight container for up to three days or freeze.Number of Servings: 18Recipe submitted by SparkPeople user CSIENK.

The nutritional information for Pumpkin Coconut Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 209.4

• Total Fat: 8.4 g
• Cholesterol: 30.6 mg
• Sodium: 353.0 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 4.6 g
• Protein: 4.9 g