Feastical

Sunshine in a Muffin Tin: My Pumpkin Coconut Muffins

Hey there, friends! Beau here, welcoming you back to my kitchen at Feastical. Is there anything quite like the smell of something baking on a crisp morning? That warm, spicy aroma that just wraps around you like your favorite sweater? I live for that feeling. And while I adore a classic pumpkin muffin as much as the next person, I’m always on the hunt for a way to turn the familiar into something a little extraordinary.

That’s how these Pumpkin Coconut Muffins came to be. We’re taking everything we love about fall—the cozy pumpkin, the warming spices—and giving it a totally dreamy, tropical vacation. Imagine the best pumpkin muffin you’ve ever had, but it’s somehow been to the beach. It’s got a little sun-kissed glow from the coconut, an incredible moistness from the coconut oil, and a flavor that’s both deeply comforting and excitingly bright.

These muffins are the perfect bridge between seasons, a little taste of sunshine when the days start getting shorter. They’re ridiculously easy to whip up, filling your kitchen with an insane aroma that will have everyone hovering around the oven. So, let’s ditch the complicated recipes and bake up a batch of pure, uncomplicated joy. I promise, one bite of these moist, fragrant muffins, and you’ll be hooked. Let’s get mixing!

A Little Slice of Paradise & A Kitchen Mishap

This recipe actually has its roots in a bit of a happy accident. A few years back, I was dead set on making my famous pumpkin bread for a last-minute potluck. I had my music going, I was dancing around the kitchen (a common occurrence, just ask my dog, Gus), and I was in the zone. I got to the step where you add the oil and… I realized I had barely a quarter cup of vegetable oil left. Panic mode!

I frantically rummaged through the pantry, and my eyes landed on a giant jar of coconut oil I used for stir-fries. In a moment of “well, it’s worth a shot,” I melted it down, crossed my fingers, and threw it into the batter. For good measure, I tossed in some shredded coconut I found hiding in the back. The result? Pure magic. The bread was insanely moist, with this subtle, sweet tropical note that completely transformed it. It was the hit of the party, and everyone demanded the “new recipe.” I’ve been perfecting that happy little mistake into this muffin recipe ever since. It just goes to show, some of the best creations come from a little improvisation and a lot of heart!

Gathering Your Sunshine Ingredients

Here’s everything you’ll need to make these tropical fall wonders. The beauty of this recipe is in its simple, wholesome ingredients. Let’s break them down!

• 1 3/4 cups (218g) all-purpose flour: The trusty foundation of our muffin. It gives them that perfect, tender structure. For a gluten-free swap, a 1:1 GF baking blend works like a charm!
• 1 tsp baking soda: Our leavening agent – the little powerhouse that makes these muffins rise up nice and tall.
• 1/2 tsp salt: Never skip the salt! It’s not there to make things salty; it’s a flavor enhancer that makes all the other ingredients sing.
• 2 tsp pumpkin pie spice: The soul of autumn in a jar. This cozy blend of cinnamon, ginger, nutmeg, and allspice is what gives these muffins that classic, warm hug feeling.
• 1 cup (244g) pumpkin puree: The star of the show! Please make sure you’re using pure pumpkin puree, not pumpkin pie filling (which has added sugar and spices). It’s the key to that gorgeous color and incredible moisture.
• 2/3 cup (133g) brown sugar: I love brown sugar here for its deep, molasses-like flavor. It adds a richer, more caramelized sweetness than white sugar would.
• 2 large eggs: Our binding agents. They bring the batter together and add to the rich texture. Let them come to room temperature for a smoother batter!
• 1/3 cup (79ml) melted coconut oil: The secret weapon! This replaces traditional butter or oil, giving the muffins a incredible moisture and a subtle, lovely coconut flavor. You’ll taste the difference.
• 1/4 cup (60ml) coconut milk: I use the canned, full-fat kind for maximum creaminess and flavor, but the refrigerated carton stuff or even regular milk will work in a pinch.
• 1 tsp vanilla extract: The classic flavor booster. It rounds out all the other flavors beautifully.
• 1/2 cup (40g) shredded sweetened coconut: This is where we get that wonderful chewy texture and bursts of tropical flavor. Unsweetened will work if you want less sugar, but I love the flavor balance of the sweetened kind here.

For the Optional (But Highly Recommended) Coconut Glaze:

• 1/2 cup (57g) powdered sugar: Creates a smooth, drizzle-able glaze.
• 1–2 tbsp coconut milk: Just enough to thin the sugar into a perfect glaze consistency.
• Toasted coconut flakes for topping: This is the pro move. Toasting coconut brings out its nutty, incredible flavor and adds a fantastic crunch on top.

Baking Up a Storm: Let’s Make These Muffins!

Alright, team! Let’s turn these ingredients into something magical. This process is simple and seriously satisfying. Follow these steps, and you’ll be a muffin master in no time.

1. Preheat and Prep: First things first, get that oven preheating to 350°F (175°C). This is crucial for giving our muffins an instant kick of heat so they rise properly. While it’s warming up, grab your muffin tin. I’m a huge fan of using paper liners for easy cleanup, but you can also generously grease the cups with a little extra coconut oil or baking spray. Chef’s hack: If you want those beautiful, tall muffin tops, only line or grease every other cup in the tin. This gives the batter more room to spread and rise without constraint!
2. Whisk the Dry Team: In a large bowl, grab your whisk and combine the all-purpose flour, baking soda, salt, and pumpkin pie spice. Give it a really good whisk for about 30 seconds. This isn’t just mixing; you’re making sure the baking soda and salt are evenly distributed so every single bite is perfectly risen and seasoned. No one wants a bite of just baking soda! Set this bowl aside.
3. Combine the Wet Team: In a separate, medium-sized bowl, it’s time for the wet ingredients. Add your pumpkin puree, brown sugar, eggs, melted (and slightly cooled) coconut oil, coconut milk, and vanilla extract. Pro tip: Make sure your coconut oil is melted but not piping hot. If it’s too hot, it could accidentally start cooking the eggs when you mix it all together! Whisk everything until it’s completely smooth and beautifully combined. You’ll have a thick, gorgeous orange batter.
4. The Grand Merge: Now, pour your beautiful wet mixture into the bowl with the dry ingredients. This is the most important step: gently fold them together. I use a rubber spatula and make slow, sweeping motions through the middle and around the sides of the bowl. Do NOT overmix! You just want to combine them until the last traces of flour disappear. A few lumps in the batter are totally fine—they’ll work themselves out in the oven. Overmixing is the number one cause of tough, dense muffins.
5. Fold in the Coconut: Once the batter is just combined, sprinkle in your shredded sweetened coconut. Gently fold it in until it’s evenly distributed. Your batter is now ready to rock and roll!
6. Fill and Bake: Using a spoon or a cookie scoop, divide the batter evenly among your 12 prepared muffin cups. I like to fill them almost all the way to the top for those gorgeous, bakery-style big muffin tops. Slide the tin into your preheated oven and bake for 18 to 22 minutes. My chef hack: Rotate the tin halfway through baking for perfectly even cooking. They’re done when the tops are springy to the touch and a toothpick inserted into the center of a muffin comes out clean with just a crumb or two.
7. The Cool Down: When they’re perfectly golden brown, take the muffin tin out of the oven. Let the muffins cool in the tin for about 5 minutes. This allows them to set up so they don’t fall apart when you take them out. Then, carefully transfer them to a wire rack to cool completely. This step is key if you’re adding the glaze—if you put glaze on warm muffins, it’ll just melt right off!
8. Glaze and Garnish (Optional): While the muffins are cooling, you can make the simple glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon of coconut milk. Add more milk, a teaspoon at a time, until it reaches a smooth, drizzle-able consistency. If you haven’t already, toast your coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden brown—watch them closely, they burn fast! Once the muffins are cool, drizzle the glaze over the top and sprinkle generously with the toasted coconut. Get ready for glory.

How to Serve These Tropical Treasures

Okay, you’ve resisted eating one straight from the rack (maybe… no judgment here). Now, how do you serve these beauties?

For the ultimate experience, I love serving these muffins slightly warm. Pop one in the microwave for 10-15 seconds to make the coconut flavors extra fragrant and the inside blissfully soft. They are an absolute dream alongside a hot cup of coffee—the bitterness of the coffee pairs perfectly with the sweet, spiced muffin. A latte or chai tea is also a winning combination.

For breakfast or brunch, plate one up with a side of fresh fruit like sliced bananas or berries. The bright, fresh fruit cuts through the richness beautifully. They’re also the star of any holiday or weekend brunch spread. Pile them high on a rustic wooden board or a cute cake stand—they look as good as they taste!

And honestly? They are the perfect afternoon pick-me-up. Pack one in a lunchbox, enjoy one as a post-lunch treat, or simply grab one any time you need a little moment of sweet, spiced comfort. They’re your muffin, enjoy them your way!

Make It Your Own: Delicious Variations

One of my favorite things about this recipe is how adaptable it is. Feel free to get creative and make it suit your taste buds!

• Chocolate Chip Paradise: Fold in 3/4 cup of semi-sweet or dark chocolate chips along with the shredded coconut. Chocolate, pumpkin, and coconut is a trifecta of deliciousness you have to try.
• Nutty Crunch: Add some textural contrast! Fold in 1/2 cup of chopped pecans or walnuts into the batter. You could also sprinkle some on top before baking for a crunchy topping.
• Whole Grain Goodness: Want to make them a bit heartier? You can substitute up to half of the all-purpose flour with whole wheat flour or white whole wheat flour. The flavor is nuttier and fantastic.
• Venture into the Tropics: Feel free to play with other tropical flavors! A tablespoon of rum extract in the glaze would be amazing for an adults-only version. Or, fold in some chopped dried pineapple or mango for little chewy, fruity surprises.
• Make it Vegan: This is an easy one! Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit for 5 mins) instead of the eggs, and make sure your sugar is certified vegan. They’ll be just as moist and delicious.

Beau’s Chef Notes & Kitchen Stories

This recipe has been on quite a journey from that first panicked pumpkin bread to the muffin perfection it is today. I’ve learned a few things along the way. First, the type of coconut oil matters. I prefer unrefined (virgin) coconut oil because it has a stronger coconut aroma and flavor. If you’re not a huge coconut fan, refined coconut oil will give you the moisture without as much of the distinct tropical taste.

Also, a funny story: I once, in a major rush, tried to speed up the cooling process for the glaze by putting the bowl in the freezer for a “minute.” I got distracted talking to my neighbor, and… well, let’s just say I ended up with a rock-solid bowl of sweet ice. Gus thought it was a great new toy. So learn from my mistake—patience is a virtue, especially in baking! These muffins are worth the wait.

Your Questions, Answered!

Q: My muffins turned out dense and gummy. What happened?
A: The most common culprit here is overmixing the batter! When you work the flour too much, you develop the gluten, which leads to a tough texture. Remember, fold gently until *just* combined. The second culprit could be using too much pumpkin puree. Always spoon the puree into your measuring cup and level it off; don’t pack it down.

Q: Can I make these into a loaf instead of muffins?
A: Absolutely! Pour the batter into a greased 9×5 inch loaf pan and bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The baking time will be much longer, so keep an eye on it.

Q: How should I store these muffins, and do they freeze well?
A: Once completely cool, store them in an airtight container at room temperature for up to 3 days. They also freeze like a dream! Freeze unglazed muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and add the glaze right before serving.

Q: I can’t find pumpkin pie spice. What can I use?
A: No problem! You can make your own blend. A great substitute is: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice or cloves. Whisk it together and use the full 2 teaspoons.

Pumpkin Coconut Muffins

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• Author: BeauCollier

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Description

Hey friends! Beau here. There’s something magical about the smell of muffins baking on a crisp morning—the warm spices, the cozy pumpkin aroma, it wraps around you like a favorite sweater. These Pumpkin Coconut Muffins take that cozy fall feeling and give it a tropical twist. Moist, fragrant, and lightly sweet with coconut, they’re perfect for breakfast, brunch, or an anytime snack.

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Ingredients

Scale 1x2x3x

For the Muffins:

• 1 ¾ cups (218g) all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 2 tsp pumpkin pie spice

• 1 cup (244g) pumpkin puree (not pie filling)

• 2/3 cup (133g) brown sugar

• 2 large eggs, room temperature

• 1/3 cup (79ml) melted coconut oil

• ¼ cup (60ml) coconut milk

• 1 tsp vanilla extract

• ½ cup (40g) shredded sweetened coconut

Optional Coconut Glaze:

• ½ cup (57g) powdered sugar

• 1–2 tbsp coconut milk

• Toasted coconut flakes for topping

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Instructions

1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.

2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.

3. Combine Wet Ingredients: In another bowl, whisk pumpkin puree, brown sugar, eggs, melted coconut oil, coconut milk, and vanilla until smooth.

4. Combine & Fold: Pour wet mixture into dry ingredients. Gently fold until just combined—don’t overmix. Fold in shredded coconut.

5. Fill & Bake: Divide batter evenly into muffin cups. Bake 18–22 minutes until a toothpick comes out clean. Rotate halfway for even baking.

6. Cool: Let muffins cool 5 minutes in tin, then transfer to a wire rack.

7. Optional Glaze: Mix powdered sugar with coconut milk to drizzle consistency. Drizzle over cooled muffins and top with toasted coconut flakes.

Notes

• Perfect Texture: Overmixing = dense muffins. Fold gently.

• Gluten-Free Option: Use a 1:1 gluten-free baking blend.

• Flavor Boost: Add ¾ cup chocolate chips, ½ cup chopped nuts, or a splash of rum extract in the glaze.

• Loaf Option: Bake in a 9×5-inch loaf pan at 350°F (175°C) for 55–65 minutes.

• Storage: Airtight container at room temp for 3 days; freeze unglazed for up to 3 months. Add glaze after thawing.

Nutrition

• Calories: 240Cal
• Sugar: 15g
• Fat: 11g
• Saturated Fat: 9g
• Fiber: 1g

Nutritional Information (Per Muffin, without glaze)

Disclaimer: I’m a chef, not a nutritionist! This info is an estimate provided by an online calculator and will vary based on specific ingredients and brands used.

Calories: ~240 | Fat: 11g | Saturated Fat: 9g | Carbohydrates: 31g | Fiber: 1g | Sugar: 15g | Protein: 3g

While these are definitely a treat, they’re made with real ingredients like pumpkin, which is a great source of Vitamin A, and coconut oil, which contains healthy fats. Enjoy them as part of a balanced diet!

Final Thoughts from My Kitchen to Yours

Well, friends, there you have it—my heart and soul baked into a Pumpkin Coconut Muffin. This recipe is more than just a list of ingredients; it’s a reminder that the best things in life (and in the