3 cups all-purpose flour
2 cups white sugar
1 egg, beaten
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups water
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
3 cups pumpkin puree
1 cup butter, softened
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 12-cup muffin cups or a 12x18-inch pan. Make a well in the center and pour half fluid of the batter into the center. In a large bowl, cream together the graham cracker crumbs and coconut for about 10 minutes. Beat in the flour, sugar, egg, baking soda, baking powder and salt; gradually mix in water, oil, eggs and vanilla. Spoon batter into prepared muffin cups.
Bake in preheated oven for 85 minutes. Remove muffins from oven and allow to cool completely.