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.
Ingredients
For the Muffins:
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1 ¾ cups (218g) all-purpose flour
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1 tsp baking soda
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½ tsp salt
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2 tsp pumpkin pie spice
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1 cup (244g) pumpkin puree (not pie filling)
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2/3 cup (133g) brown sugar
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2 large eggs, room temperature
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1/3 cup (79ml) melted coconut oil
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¼ cup (60ml) coconut milk
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1 tsp vanilla extract
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½ cup (40g) shredded sweetened coconut
Optional Coconut Glaze:
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½ cup (57g) powdered sugar
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1–2 tbsp coconut milk
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Toasted coconut flakes for topping
Instructions
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Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
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Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
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Combine Wet Ingredients: In another bowl, whisk pumpkin puree, brown sugar, eggs, melted coconut oil, coconut milk, and vanilla until smooth.
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Combine & Fold: Pour wet mixture into dry ingredients. Gently fold until just combined—don’t overmix. Fold in shredded coconut.
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Fill & Bake: Divide batter evenly into muffin cups. Bake 18–22 minutes until a toothpick comes out clean. Rotate halfway for even baking.
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Cool: Let muffins cool 5 minutes in tin, then transfer to a wire rack.
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Optional Glaze: Mix powdered sugar with coconut milk to drizzle consistency. Drizzle over cooled muffins and top with toasted coconut flakes.
Notes
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Perfect Texture: Overmixing = dense muffins. Fold gently.
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Gluten-Free Option: Use a 1:1 gluten-free baking blend.
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Flavor Boost: Add ¾ cup chocolate chips, ½ cup chopped nuts, or a splash of rum extract in the glaze.
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Loaf Option: Bake in a 9×5-inch loaf pan at 350°F (175°C) for 55–65 minutes.
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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