Dairy-Free Toasted Coconut Pumpkin Muffins

Dairy-Free Toasted Coconut Pumpkin Muffins

From Jennifer C.

Share with your friends ›

Total Time
30 min

Did you know Silk® has a ton of tasty recipes, like  this one for Dairy-Free Toasted Coconut Pumpkin Muffins? https://silk.com/recipes/dairy-free-toasted-coconut-pumpkin-muffins


  • 1 cup fresh pumpkin purée
  • 1/2 cup Silk Vanilla Coconutmilk
  • 1/4 cup applesauce
  • 1/2 cup shredded coconut
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • Additional shredded coconut for garnish

Dish up your review

  • Dairy-Free Toasted Coconut Pumpkin Muffins

    Average: 4 (1 vote)

    Tasty Two: Pumpkin marries Coconut

    I love anything pumpkin. I put it into yogurt, oatmeal, and egg whites. These muffins made with coconut milk were so moist and flavorful. I also love the spices that make these muffins taste like fall. I would love to make this as a sweet bread, too!!! I made a simple icing out of pumpkin puree, dairy free whipped topping, and instant pudding mix. Thanks silk!
  • Dairy-Free Toasted Coconut Pumpkin Muffins

    Average: 5 (1 vote)
    New Jersey

    in LOVE

    This is one of my favorite recipes. It combines everything I love. Cinnamon, Pumpkin and SILK. I used less sugar and more spices.

Read and Review

Dairy-Free Toasted Coconut Pumpkin Muffins


  • Preheat oven to 400°F. Grease mini muffin pan or line with mini muffin paper cups.
  • Whisk together pumpkin, Silk, applesauce and shredded coconut.
  • In separate bowl, sift flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt.
  • Slowly incorporate the sifted dry ingredients into the pumpkin mixture.
  • Pour into greased or lined muffin pan. Garnish the individual muffins with a sprinkling of shredded coconut. Bake for 10-12 minutes.