In just 30 minutes, you can enjoy these Pumpkin Coconut Muffins, perfect for breakfast, a quick afternoon snack, or when you’re craving something sweet and satisfying. Made with real pumpkin puree and a hint of cinnamon and nutmeg, they’re bursting with all the warm spice flavors of fall.
If you want more quick muffins, try my Banana Granola Muffins, Glazed Orange Muffins, or Morning Glory Muffins.
In This Post
When September rolls around, I crave anything with pumpkin. Whether it’s a pumpkin-spiced latte or pumpkin-spice cake, I’m all in. But there’s one recipe that satisfies my craving, and it takes half an hour to make. What’s the recipe? Pumpkin Coconut Muffins and they are more than just your average pumpkin treat!
Why You’ll Love My Pumpkin Coconut Muffins
- They’re moist and soft, and the sweetened coconut adds a unique texture and flavor, making them a quick favorite.
- A drizzle of sweet cinnamon glaze gives these pumpkin muffins an irresistible topping that will make you think they came from the bakery shop.
- Whether you’re a seasoned baker or a beginner, this simple pumpkin muffin recipe comes together effortlessly, making it the ideal go-to treat for any time of the day or meal prep.
- They are ready in just 30 minutes, including baking time! The hardest part is waiting for the muffins to cool.
How To Make Easy Pumpkin Muffins With Coconut
Ingredients
- For dry ingredients, you need all the regulars: all-purpose flour, baking soda, salt, white sugar, and brown sugar (the sugar combination is key!). And you’ll need sweetened shredded coconut, of course!
- To add fall spice, grab cinnamon, nutmeg, vanilla extract, and canned pumpkin. For a slight shortcut, you can also use homemade pumpkin pie spice.
- As for wet ingredients, you’ll need eggs and vegetable oil (canola oil or coconut oil works, too).
Muffin Mix-Ins And Variations
- If you love yummy extras in your muffins, try folding in mini chocolate chips, candied pecans, walnuts, or even granola! You can also top them with a crumble like this pumpkin pecan quick bread.
- Swap out the vanilla with maple syrup.
- You can use a gluten-free flour if desired.
Step By Step Instructions
- Mix all the dry ingredients together in a small bowl.
- Next, beat the eggs in a large bowl and add the pumpkin, oil, and vanilla.
- Mix the dry ingredients into the wet mixture, then add the coconut.
- Scoop the batter into a prepared muffin tin and bake. Let the muffins cool on a baking rack while whisking together the powdered sugar, milk, and cinnamon. Drizzle on the glaze and serve.
Donya’s Success Tips
- Don’t overmix the batter; this will overdevelop the gluten, leading to dense muffins. They should be just mixed to ensure a soft and tender texture.
- Make a double batch and freeze some! They’re perfect for taking out of the freezer at the last minute to snack on or serve to unexpected guests.
Can You Freeze Pumpkin Spice Muffins?
Totally! Just bake a batch, let the muffins cool, then put them in a sealed container or zip-top bag and pop into the freezer. When you’re ready to have one, let them thaw and drizzle on the glaze.
Frequently Asked Questions
I recommend inserting a toothpick to see if it’s clean when removed. If it’s clean, then the muffins are done. You can also gently tap the top of a muffin, and if it’s soft but has a slight spring back, they’re done.
I like to store them on the counter at room temperature in an airtight container or the freezer. They can be kept on the counter for 5 days or in the freezer for 3 months.
What To Serve With Pumpkin Muffins
There is nothing better than a breakfast table full of yummy options. Along with these muffins, I like to serve Gluten-Free Sausage Frittata, Ham and Cheese Hash Brown Casserole, Sunshine Fruit Salad, and Oven-Cooked Bacon.
Craving More? Try These Muffin Recipes
If you try this Pumpkin Coconut Muffin Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Equipment
Ingredients
- 1 ¾ cup all purpose flour
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 eggs – beaten
- 1 15 ounce can pumpkin puree
- ½ cup vegetable oil
- 1 teaspoon vanilla
- 1 cup sweetened flaked coconut
Glaze
- 2 cups powdered sugar
- 2-3 tablespoons milk
- ¼ teaspoon ground cinnamon
Instructions
- Heat oven to 375 degrees. Line muffins tins with paper liners and lightly coat bottom with cooking spray. Set aside.
- In a medium-size bowl, whisk together flour, white and brown sugars, baking soda, salt, cinnamon and, nutmeg.
- In a small bowl, mix eggs, pumpkin puree, vegetable oil and, vanilla. Pour wet ingredients into the dry and mix until incorporated but do not over mix. Add coconut and stir. Scoop out batter into prepared muffin tins. Bake for 18 to 20 minutes until a toothpick or skewer comes out clean.
- Place on a rack to cool.
- In a small bowl, whisk together the powdered sugar, milk and cinnamon. Drizzle glaze over the cooled muffins.
Notes
-
- If you love yummy extras in your muffins, try folding in mini chocolate chips, candied pecans, walnuts, or even granola! You can also top them with a crumble like this pumpkin pecan quick bread.
-
- Swap out the vanilla with maple syrup.
-
- You can use a gluten-free flour if desired.
- I like to store them on the counter at room temperature in an airtight container or the freezer. They can be kept on the counter for 5 days or in the freezer for 3 months.
Nutrition
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JO ANNA Wilborn
Best ever FALL DESERT
Thank you so much, Jo Anna! I appreciate your sweet comment.
~Donya
Diane Cotts
Loved these!! I made 12 from the recipe and added 1/3 cup raisins.