Better With Sprinkles

The Colourful Side to Healthy Living.

Pumpkin Coconut Chocolate Chip Muffins.

20 Comments

For breakfast this morning, I broke out one of the muffins I baked on the weekend.

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Crumbled on top of 1/2 cup of cottage cheese = perfection.

So I guess I owe you guys a recipe for that, don’t I?

This recipe featured what I consider is a very unique ingredient.

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My mom picked this up for me from a winery a while back. I hadn’t tried it yet, so I decided it was high time I tried it out. Grape skin flour – definitely not something I had ever heard of before.

Pumpkin Coconut Chocolate Chip Muffins

(makes 8 muffins)

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Ingredients

  • 1/2 cup whole wheat pastry flour
  • 1/4 cup all purpose flour
  • 2 tablespoons grape skin flour (can substitute more whole wheat pastry flour)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup canned pumpkin
  • 1/4 cup low fat sour cream (can substitute plain yogurt)
  • 1/4 cup liquid honey
  • 2 tbsp coconut oil, melted
  • 1 egg white
  • 1 tsp vanilla
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup sweetened flaked coconut (can use unsweetened if you prefer)

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Directions:

1. Preheat oven to 375 degrees. Place 8 muffin liners in muffin pan, spray with cooking spray and set aside.

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2. Combine flours, cinnamon, cloves, powder, soda, and salt in large bowl. Set aside.

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3. In a medium bowl, mix canned pumpkin, sour cream, honey, coconut oil, egg white and vanilla. Add wet ingredients to dry and mix just until moistened.

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4. Fold in chocolate chips and coconut. Divide evenly among 8 muffin cups. Bake for 15-20 minutes or until wooden picked inserted in centre of muffin comes out clean. Cool on wire rack.

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Pumpkin and chocolate may be one of my favourite combos. You throw coconut into the mix, and you’ve got pure deliciousness.

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Light, fluffy and decent stats – so good! I’ve definitely been enjoying munching on these.

While the grape skin flour made the muffins themselves a bit darker, they didn’t add a lot of flavour or anything else. It would definitely be a good option for my gluten-free friends!

On Another Note…

I went to my criminology department graduate BBQ today (no pictures…was to focused on chatting up my professors)! I had a great time, as well as two glasses of wine and 2 small pieces of Dairy Queen Ice Cream cake.

I’m sorry, there are few things better in the world than that cake. It’s amazing.

And…Eric volunteered to bring home the leftovers when the host was looking for a home for them.

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Slightly melted ice cream cake. Yup, this will not last long in my freezer.

<— Have you ever heard of grape skin flour?

<— Are you an ice cream cake fan? What’s your favourite brand? While I love me some DQ, I have a special place in my heart for Marble Slab’s ice cream cake. Amazing.

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20 thoughts on “Pumpkin Coconut Chocolate Chip Muffins.

  1. I want to try these muffins out! Definitely never heard of grape skin flour though. LOL I love ice cream and cake, so ice cream cake is pretty freaking awesome!

  2. I love ice cream cakes! I’ve never had Marble Slab’s (I’m sure they’re amazing!), but Cold Stone’s are pretty good!

  3. LOVE ice cream cake! Baskin Robins is probably my favorite

  4. See, i hate cake but I LOVE icing, i am that loser that will just eat the icing off of a cake. My favorite is the whipped cream icing, that stuff is heavenly.

  5. Those look and sound great!! I love pumpkin anything 🙂 hmmm I’m not a cake cake person, but I like the ice cream cake with chocolates haha

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  7. I never liked ice cream cake! Mostly because my favorite part of cake is the icing and I hate the icing on ice cream cakes… just tastes weird. I was the freak kid who was disappointed whenever there was an ice cream cake at a party…

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