½cupdark brown sugarlight brown sugar would work as well
¼cupneutral oilI used mild olive oil
2large eggs - at room temperature
1cupmashed papayaI used my little mini-food processor to make mine a chunky puree)
½cuptoasted shredded coconut
¼cupchopped toasted pecans
1 ½cupsall-purpose flouryou could use a combo of whole wheat and all-purpose or gluten-free all-purpose flour
1 ¼teaspoonsPumpkin spiceor ½ teaspoon each cinnamon, allspice, and ground ginger
Heat oven to 325°F.
Using your standing mixer or a handheld mixer cream together the sugar and oils until fluffy. Add the eggs one at a time and mix until they are fully incorporated into the batter, then add the papaya puree, mix well.
In a small bowl mix together the flour, baking soda, powder, salt, and spices. Add to the papaya puree and mix until blended. Fold in the shredded coconut and pecans.
Fill lined muffin tin ¾ full, bake in the oven for about 25 minutes or until a toothpick, when inserted into the center, comes out clean. Cool on a rack. Keep in an airtight container.