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Pumpkin coconut muffins pinterest

Pumpkin Coconut Muffins

These pumpkin coconut muffins combine the earthy richness of pumpkin with the subtle sweetness of coconut for a uniquely balanced treat that's perfect for autumn mornings but versatile enough to enjoy year-round.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Fall
Servings 12 muffins
Calories 275 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Ice Cream Scoop or Large Spoon
  • Wire Rack

Ingredients
  

Muffin Batter

  • 1 1/2 cups all-purpose flour substitute with whole wheat flour for a nuttier taste and extra fiber
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 1/2 cup coconut milk full-fat provides the best flavor, but light works too
  • 1/2 cup coconut oil melted (substitute with unsalted butter if preferred)
  • 1/3 cup granulated sugar or coconut sugar for a deeper caramel note
  • 1/4 cup brown sugar packed
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 3/4 cup unsweetened shredded coconut plus extra for topping

Optional Add-ins

  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup white chocolate chips
  • 2 tbsp coconut flour for enhanced coconut flavor

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly with coconut oil.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  • In a large bowl, whisk together the pumpkin puree, coconut milk, melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
  • Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Stop mixing as soon as no dry flour pockets remain.
  • Fold in the shredded coconut (and any optional add-ins like nuts or white chocolate chips) with just 3-4 gentle strokes.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle additional shredded coconut on top of each muffin.
  • Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Rotate the pan halfway through baking for even browning.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For maximum freshness, store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
These muffins actually taste better after they've rested for 1-2 hours, allowing the flavors to fully develop.
To make these muffins healthier, you can reduce sugar by 25% without significantly affecting taste or replace half the all-purpose flour with whole wheat pastry flour.

Nutrition

Calories: 275kcalCarbohydrates: 32gProtein: 3.5gFat: 15gSaturated Fat: 12gSodium: 200mgFiber: 2.5gSugar: 14g
Keyword Pumpkin Muffins, Coconut, Fall Baking, Breakfast Muffins
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