Servings 8
Total time 30min
Breakfast

Dairy-Free Toasted Coconut Pumpkin Muffins

  • Dairy Free Dairy-free
  • Vegan Vegan

Ingredients

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Grease mini muffin pan or line with mini muffin paper cups.
  3. Whisk together pumpkin, Silk, vanilla, applesauce and shredded coconut.
  4. In separate bowl, sift flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt.
  5. Slowly incorporate the sifted dry ingredients into the pumpkin mixture.
  6. Pour into greased or lined muffin pan. Garnish the individual muffins with a sprinkling of shredded coconut. Bake for 10-12 minutes.