These muffins are the first baked good I have ever made with whole wheat pastry flour and it really does make a huge difference. J couldn’t even tell they were whole wheat and was shocked when I told him. Of course, a large part of that is likely the moistness from the pumpkin, but still I think whole wheat pastry flour may be my first exciting find of 2010.
The coconut in these muffins is subtle, if you wanted a more pronounced coconut flavour you should add more. As it is, it just adds a little something extra to the pumpkin. The walnuts are in there for texture. These little muffins make the most lovely afternoon snacks and they were gone quick. If you wanted to make bigger muffins, just adjust the cooking time accordingly.
Whole Wheat Coconut Pumpkin Muffins
(makes 12 small muffins)
Preheat oven to 375F. Combine flour, baking powder, cinnamon, nutmeg, ginger and salt in a large bowl. In a separate bowl whisk together remaining ingredients. Stir wet into dry. Spoon (or scoop!) into a greased muffin tin. Bake for 20 minutes.
{ 11 comments… read them below or add one }
i’ve always wondered if ww flour makes a difference in taste. i’d imagine it would but i’m having a hard time “tasting” it in my head hah
Yay, I want to bake with ww flour(not that I bake that much.) Glad to see yours turned out well.
I love the pumpkin/coconut combo!
Wow, these pumpkin coconut muffins sound divine! I especially like the use of whole wheat, since that will keep tummies full longer! Whole wheat pastry flour is new to me. Could I use just whole wheat flour?
Kelly you could use normal whole wheat flour which I have done in the past but they will be much heavier. You may want to go 50/50 with white?
(WW Pastry flour is new to me too)
Katerina,
Thanks for the info.! I will have to try and find whole wheat pastry flour…maybe Whole Foods or Fresh Market will have it.
These look really dang good! I love pumpkin anything….I just don’t like the texture of raw coconut too much so I would substitute real coconut for flavoring. Cheers~
These sound lovely. I love both pumpkin and coconut, but would not have thought of putting them together.
I’ve been using whole wheat pastry flour lately in my baked goods and really like the results. Your muffins look terrific!
These look terrific. I have a 5 pound bag of whole wheat flour. So, half white and half WW would give the same result as WW pastry flour?
Years ago, a friend made pumpkin muffins with graham flour. Have you used it? It made the most wonderful texture and flavor but it’s so hard to find! I’m wondering why it’s not used much. Any hints/thoughts on graham flour?
Christa – actually half and half does not equal pastry flour.
There are three kinds of mainstream wheat flour pastry, all purpose and bread. The difference is about the amount of protein which helps to form gluten. Gluten makes things like breads chewy, but it’s absence helps keeps pastries soft. All three come in Whole Wheat and White.
Using half and half will work, but the muffins won’t be as light.
As for graham flour, I don’t know anything about that. But I will have to google it!