Pumpkin + coconut = muffin yum

I've pulling random items out of our garage freezer all week in preparation for The Great Defrosting this weekend. Today's find: pumpkin purée from autumn past. Since the second-best* use of pumpkin is bread, it was muffin time!

A food photographer I am not

I tried out a Mark Bittman recipe that promised a whole wheat muffin that wasn't as heavy and dense as a rock. Could it be true? The recipe was a master recipe of sorts that invited getting creative with the ingredients, so I decided to pair the pumpkin with the sweetness of coconut.

The combination of cloudy morning, hot coffee and warm muffins was a total mood-booster. The recipe lived up to its claim of a fluffy whole wheat muffin and the hint of coconut was just right.  I think coconut may replace nuts as my favorite muffin mix-in for a spell.

To make the muffins dairy-free, I used an all-vegetable margarine and mixed unsweetened soy milk with ½ tablespoon lemon juice as a buttermilk substitute.

Recipe below; printable version here.

* First best use is pumpkin pie, of course.

WHOLE-WHEAT PUMPKIN-COCONUT MUFFINS

• ½ cup melted unsalted butter
• 2½ cups whole-wheat pastry flour
• ¾ cup sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¼ tsp cinnamon
• 1 cup mashed cooked or canned pumpkin, squash or sweet potato
• 1 egg, beaten
• ½ cup buttermilk
• ½ shredded coconut

Preheat oven to 375° and grease or line muffin tins. In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt and cinnamon. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture, and stir until just combined.

Fill muffin tins three-quarters full; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Makes 12 muffins.

Based on this recipe