Flourless Pumpkin Coconut Muffins
Ingredients
- FOR THE PUMPKIN COCONUT MUFFINS:
- 3 large eggs at room temperature
- 1 can sweetened condensed milk 14 oz
- ⅓ cup canned Libby's 100% Pure Pumpkin or cooked and mashed pumpkin
- 1 teaspoon ground cinnamon
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 1¾ cups sweetened coconut flakes
- FOR THE GLAZE : optional
- 1 tablespoon coconut milk or water
- ⅛ teaspoon coconut extract optional if using coconut milk
- ¼ to ⅓ cup powdered sugar
Instructions
- To make the muffins: Preheat oven to 350 degrees F (180 degrees C). Line 15 baking cups in standard-size muffin/cupcake baking pan and set aside.
- In a medium to large bowl, whisk the eggs lightly by hand for about 20-30 seconds, stir in the condensed milk, pumpkin, cinnamon, cheese, cornstarch, and baking powder until obtaining a homogeneous mixture. Last, mix in the coconut flakes.
- Using an ice cream scoop, pour 1 scoop into each lined baking cup, filling ¾ full, and bake for about 18-21 minutes, or until a toothpick inserted in the center comes out clean. Let pan cool on a rack. Meanwhile, prepare glaze, if desired, to drizzle over the muffins while they are still warm.
- To make the glaze (optional): Place coconut milk/water, coconut extract (optional if using coconut milk), and sugar in a small bowl, whisking well until smooth. Add more sugar only if needed to thicken. Drizzle over the "muffins" while still warm and let set.
Recipe Notes
FOR FLUFFIER MUFFINS: For extra fluffy muffins, separate the yolks from the whites. Stir in the yolks with the rest of the ingredients, and beat the whites separately until stiff. Add beaten whites to the batter after mixing in the coconut flakes to the batter. Beaten whites have to be incorporate little by little, gently. Because I found these pumpkin coconut muffins to be fluffy enough as they are, I didn't separate the whites from the yolks or beat the egg whites until stiff for mine.
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