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.