Pumpkin Coconut Muffins

Pumpkin Coconut Muffins Sarah's Cucina Bella yields 12 muffins 2 cups all-purpose flour1 tbsp baking powder1 tsp cinnamon1 tsp nutmeg1/2 tsp kosher salt2 large eggs, slightly beaten1 cup nonfat milk1 cup light brown sugar1 cup pumpkin puree1/4 cup canola oil1 tsp coconut extract2 tbsp sweetened coconut flakes Preheat the oven to 400 degrees. Line a muffin tin with 12 spots with muffin liners. In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together the eggs, milk, sugar, pumpkin puree, oil and coconut extract. Pour the wet ingredients into the dry ingredients and stir until just incorporated. Divide the batter evenly between the 12 muffin liners. Don’t be afraid to fill the cups to the top. Sprinkle the coconut flakes onto the top of all the muffins. Place the muffins in the preheated oven and cook until a toothpick inserted in the center comes out clean (15-20 minutes). Let cool before serving. Store in a cool, dry place.