Pumpkin Muffins with Coconut Crunch Topping

I’m declaring this muffin recipe as: the recipe you didn’t know you needed! These muffins are moist, explode with flavour, and look as if you purchased them from your local bakery thanks to the crunchy coconut topping. Bonus: your house will smell ahhhhmazing – no pumpkin spice candle required (having said that, I’m all for pumpkin spice candles!!). If you want to take these muffins to the next level – I highly recommend whipping up a batch of my Pumpkin Spice Compound Butter (recipe below) and slathering it on these hot-out-of-the oven muffins.

Pumpkin Muffins with Coconut Crunch Topping

Coconut Crunch Topping

• ½ cup (125 mL) large flake toasted coconut
• ¼ cup (60 mL) each of flour and brown sugar
• 1 tbsp (15 mL) pumpkin seeds
• 2 tbsp (30 mL) softened butter
• ½ tsp (2 mL) each of ground cinnamon and ground ginger
• pinch salt

~ Using your finger tips combine all ingredients until well combined. Set aside while making batter.

Pumpkin Muffin Batter

• ½ cup (125 mL) milk + 1/2 tsp (2 mL) white vinegar (or lemon juice)
• 1 1/4 cup (310 mL) white sugar
• ¾ cup (175 mL) vegetable oil (*you can use melted butter if you prefer)
• 2 eggs
• 2 tsp (10 mL) vanilla extract
• 1 3/4 cups (425 mL) all-purpose flour
• 2 tbsp (30 mL) each of ground flax seeds and chia seeds (optional)
• 1 tbsp (15 mL) pumpkin spice (click here for homemade pumpkin spice recipe OR use pre-made)
• ½ tsp (2 mL) salt
• 1 tsp (5 mL) baking soda
• 1 1/2 cups (375 mL) pure pumpkin puree

Directions

1. Preheat the oven to 350 F (180 C).
2. Stir together milk and vinegar. Set aside.
3. Beat together sugar, oil, eggs and vanilla.
4. Stir in dry ingredients until just combined.
5. Stir in pumpkin puree and reserved milk until evenly combined.
6. Divide batter between 12 muffins tins lined with muffin cups (each tin will be quite full)
7. Divide crumble mixture evenly between muffin tops pressing slightly on to batter.
8. Bake in the center of the preheated oven for about 30 minutes (until a cake tester comes out clean).
9. Makes 12 muffins. Enjoy!!

Pumpkin Spice Compound Butter

Compound butter is just a fancy term for flavoured butter. This butter makes a lovely autumn hostess gift – simply place in a small mason jar and decorate with festive ribbon.

• ½ cup (125 mL) softened Gay Lea Sea-Salted Butter
• 2 tbsp (30 mL) pure pumpkin puree optional
• 1 tbsp (15 mL) maple syrup
• 1 tsp (5 mL) vanilla extract
• ½ tsp (2 mL) pumpkin spice click here for recipe

Stir together all ingredients and store in a ½ cup (125 mL) mason jar with lid. Store in the refrigerator for up to 3 weeks.

Uses:

Spread butter on toast, croissants, scones and/or melt on pancakes, or slather on a piece of banana bread or pumpkin muffins. Yum!

Where to Find ‘Delicious & Doable’ Across Ontario

Find ‘Delicious & Doable ~ Recipes For Real and Everyday Life’ on Amazon (click here) or at one of the below retailers across Ontario:

Type Books ~ 883 Queen Street West, Toronto
Lemonberry ~ 2 Orchard Heights Blvd #10, Aurora
Fanfare Books ~ 92 Ontario St, Stratford
Casual Gourmet ~ 1027 King Street West, Hamilton
Chef’s Paradise ~ 1314 Bank Street, Ottawa
Gift It Grey ~ 19492 Opeongo Line, Barry’s Bay
Creative Cook ~ 35 Manitoba St, Bracebridge
The Farm Store ~ 101 Entrance Dr, Bracebridge
Muskoka Brewery ~ 1964 Muskoka Beach Rd, Bracebridge
Stephen’s Butcher Shop ~ 8 Harris St, Port Carling
Hilltop Interiors ~ 1150 ON-141, Rosseau
Cedar Canoe Books ~ 72 Main St E, Huntsville
Clark’s On Main ~ 1090 Main Street, Dorset
Kitchen Bits ~ 1390 Kingsway, Greater Sudbury,

Heading to Muskoka this fall/winter? Click here for a list of my upcoming cooking classes at The Creative Cook!!

Hope to see and feed many of you soon!