1 cup all-purpose flour
¾ cup whole-wheat flour
1 teaspoon ground cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup half and half
1 teaspoon vanilla
1/3 cup Colombian Panela Redonda (or any dark brown sugar)
2 Tablespoon molasses
2 large eggs
¾ cup grated pumpkin
½ cup shredded zucchini
½ cup unsweetened shredded coconut
¾ cup pumpkin seeds
¾ cup dried cranberries
½ cup vegetable oil
- Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- In a medium bowl, mix together the all-purpose flour, whole-wheat flour, shredded coconut, spices, baking powder, baking soda, ½ cup of the pumpkin seeds, and salt.
- In a small saucepan, heat the half and half, vanilla, sugar and molasses until the sugar is dissolved.
- Add the grated pumpkin, shredded zucchini, and 1/2 cup of the dried cranberries into the half and half mixture. Cool to lukewarm.
- Whisk the oil and eggs together. Add the cooled half and half mixture to this, then add the wet to the dry ingredients. Mix until just combined. Do not over mix. Divide the batter evenly among the prepared cups, filling them about 2/3 full (I use Jumbo foil lined muffin cups). Sprinkle the remaining pumpkin seeds and cranberries evenly over the tops of the muffins, carefully pressing them into the batter with your fingers or the back of a spoon.
- Bake until a toothpick inserted into the center of a muffin comes out clean, about 20-25 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days or wrap carefully and freeze.