These Pumpkin Coconut Muffins are soft, fluffy, and full of flavor! With pumpkin puree and sweet shredded coconut, they bring a cozy, tropical twist to your mornings.
Honestly, who wouldn’t want to start their day with a muffin that tastes like a hug? I love having these muffins as a tasty snack or breakfast treat. They’re just so good!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main base for the muffins. If you want a healthier version, consider using a mix of whole wheat flour and all-purpose flour. I like to use half-and-half for a nice balance.
Pumpkin Puree: Make sure to use plain canned pumpkin. If it’s fall and you have fresh pumpkins, you can roast and puree them for a fresh taste. Just know the texture might be slightly different.
Coconut Oil: I often choose melted coconut oil for a richer flavor, but vegetable oil works great too. If you want a lighter muffin, use canola oil instead – it doesn’t impart any flavor.
Sweetened Shredded Coconut: For a healthier option, you can use unsweetened coconut flakes. Just keep in mind the muffins will be less sweet, so you might want to add a little extra sugar.
How Do I Ensure My Muffins are Moist and Fluffy?
To achieve moist and fluffy muffins, it’s all about balancing wet and dry ingredients. Here are some tips to keep in mind:
- Don’t overmix the batter! Gently stir the wet and dry ingredients together until just combined. Some lumps are okay.
- Adding buttermilk or coconut milk adds moisture. If you don’t have buttermilk, mixing milk with a bit of vinegar is a good alternative.
- Be careful with the baking time. Check for doneness a couple of minutes early to avoid drying them out.
Enjoy baking and savoring these delicious Pumpkin Coconut Muffins! They’re a great treat for any time of the day.
How to Make Pumpkin Coconut Muffins
Ingredients You’ll Need:
For the Muffin Batter:
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup sugar (can adjust to taste)
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup shredded sweetened coconut (plus more for topping)
- ½ cup buttermilk or coconut milk for extra coconut flavor
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of prep time and 18-22 minutes for baking. After that, let the muffins cool for about 5 minutes in the pan before moving them to a wire rack. So, in total, you’ll be enjoying these lovely muffins in less than 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the muffins bake evenly. While the oven heats up, grease a muffin tin or line it with paper cupcake liners to make the cleanup easier.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This helps to evenly distribute the leavening agents and spices throughout the flour.
3. Combine the Wet Ingredients:
In another bowl, take the pumpkin puree, sugar, oil, eggs, vanilla extract, and buttermilk (or coconut milk). Mix these ingredients until they are smooth and well combined. It’s okay if there are a few lumps; just make sure everything is mixed.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until everything is combined. Be careful not to overmix as this can make the muffins tough.
5. Add the Coconut:
Fold in the shredded coconut evenly throughout the batter. This adds a lovely texture and flavor to your muffins!
6. Fill the Muffin Tin:
Using a spoon, divide the batter evenly into each muffin cup, filling them about 3/4 full. Don’t worry if they look a little messy; they’ll bake up beautifully!
7. Add a Coconut Topping:
For a cute touch, sprinkle some additional shredded coconut on top of each muffin before baking. This will give them a lovely look and extra sweetness!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Keep an eye on them, and check for doneness by inserting a toothpick in the center. If it comes out clean, they’re ready!
9. Cool and Enjoy:
Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes. After that, transfer them to a wire rack to cool completely. Now they’re all set to be devoured!
Enjoy these moist, flavorful pumpkin coconut muffins warm or at room temperature! Perfect for breakfast or a delightful snack anytime.
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! If you’re using fresh pumpkin, roast and puree it until smooth. Just keep in mind that it may have a slightly different moisture content, so adjust your wet ingredients accordingly for the perfect texture.
Can I Make These Muffins Vegan?
Yes! To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water = 1 egg) and use a non-dairy milk. Coconut milk or almond milk would work great here!
What’s the Best Way to Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer bag.
Can I Add Other Ingredients to the Batter?
Definitely! You can mix in chocolate chips, nuts, or dried fruit like cranberries or raisins for a delicious twist. Just be sure to adjust the sugar if you’re adding sweet mix-ins like chocolate chips!
