Mystery Lovers' Kitchen: Pumpkin Coconut Chocolate Muffins #recipe from author @DarylWoodGerber

Wednesday, May 6, 2020

Pumpkin Coconut Chocolate Muffins #recipe from author @DarylWoodGerber

From Daryl:

Just so you know, it's hard for an author to switch gears. Promoting one book while writing another of a completely different series, and then, oh my, there's yet another book to promote. That's the quandary I'm in.

The 9th Cookbook Nook just came out: SHREDDING THE EVIDENCE. I've been doing nonstop PR for it.

I'm writing the 3rd and final book for the Aspen Adams novels of suspense (working title): DEADLY RESOLVE.

I'm gearing up to do a major promotion push for A SPRINKLING OF MURDER, the 1st Fairy Garden Mystery.

In addition, I've been doing daily giveaways on my Facebook page to give to those who are in quarantine, as well as, I been tracking down sites that need support -- food banks, medical treatments, etc. Pay it forward...right?

So you can see my dilemma. I'm wearing four completely different hats! I'd better hold on and breathe!

So I'm going to share one of my comfort muffins, a recipe found in SHREDDING THE EVIDENCE. And baking right now? Definitely a comfort sport.

BY THE WAY, NEXT WEEK, WE WILL HAVE OUR NEWEST MEMBER JOIN US ON WEDNESDAY FOR HER NEW BLOG.

PLEASE GIVE A WARM WELCOME TO LESLIE KARST!!

PUMPKIN COCONUT CHOCOLATE MUFFINS

(Gluten-free Version (SEE CHANGES TO MAKE REGULAR BELOW))

(Yield: 12)

1 1/2 cups gluten-free flour

1/2 teaspoon xanthan gum

1 teaspoon baking powder

1 tablespoon whey flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup pumpkin puree

3/4 cup granulated sugar

1/2 cup coconut oil, melted and cooled

2 large eggs

1 1/2 cups shredded coconut

1/2 cup semisweet chocolate chips

For the topping:

1/4 cup shredded coconut

1/4 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Line a muffin pan with paper liners. Spray them with nonstick cooking spray. Set aside.

In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, whey flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.

In a large bowl, combine the pumpkin puree, sugar, melted coconut oil, eggs, and vanilla. Gradually add the dry ingredients to the pumpkin mixture. Stir until combined. Add in the coconut and chocolate chips.

Fill each of the muffin cups about 3/4 full. Sprinkle with additional coconut. Bake muffins for 20-22 minutes until a toothpick comes out clean. When you remove from the oven, top with additional chocolate chips. They will melt as the cupcakes cool on a rack for 20 minutes.

TO MAKE THESE USING REGULAR FLOUR, substitute out the gluten-free flour with regular flour and omit the xanthan gum and whey powder.

These freeze well.

Don't forget to order the 9th book in the

Cookbook Nook Mystery series,

SHREDDING OF EVIDENCE,

in trade paperback and e-book.

You can read all about it and order it on various sites on

my website, HERE