Sweet coconut and rich pumpkin come together to make a tender muffin that’s so good and you won’t believe how easy they are to make. With just a few pantry ingredients, you can whip up Pumpkin Coconut Muffins in about 30 minutes. They are perfect for breakfast, an afternoon snack or when you want to satisfy a craving with something just a bit sweet.
When it’s time to get creative in the kitchen, sometimes you don’t need fancy ingredients, you just need to “shop” your own pantry. That’s how these muffins came to be.
Over the past week, I’ve been trying to pull some stapes from the back of my pantry and put them to good use. I came across several cans of pumpkin which inspired me to come up with a new recipe. Since Hunter has moved back home for the next couple of weeks I decided to make something using the pumpkin and one his favorite ingredients, coconut.
There’s something so comforting about homemade baked goods and this recipe proves just that. These Pumpkin Coconut Muffins turned out so good it was hard not to eat more than one. They are tender, soft and have just the right amount of sweetness. I’ve decided they are the ideal afternoon snack with a hot cup of coffee.
What’s In Pumpkin Coconut Muffins?
This recipe is made with simple ingredients that you probably already have on hand. As an added bonus, the whole recipe including baking time comes together in about 30 minutes. They are so delicious and pretty, I decided they didn’t need any icing or glaze either. Here’s what you’ll need:
- All-purpose flour
- Baking soda
- Salt
- White sugar
- Brown sugar
- Cinnamon
- Nutmeg
- Eggs
- Canned Pumpkin
- Canola or vegetable oil
- Shredded coconut
- Vanilla
How To Make These Muffins
First, you’ll need to mix all the dry ingredients together in a small bowl.
Next, beat the eggs and add the pumpkin, oil, and vanilla.
Mix the dry ingredients into the wet then add the coconut. Scoop the batter into a prepared muffin tin and bake. Just like that, it’s muffin time!
Can You Freeze Pumpkin Coconut Muffins?
Totally! Just bake a batch, let them cool then put them in a sealed container or ziptop bag and pop them into the freezer. When you’re ready to have one, let them thaw then reheat in the microwave for a few seconds.
More Breakfast and Snack Recipes
- Glazed Orange Muffins
- Lemon Poppy Seed Cake
- Oatmeal Breakfast Cookies
- Vanilla Scones
- Banana Granola Muffins
If you make this recipe, let me know!
You can rate it below, leave me a comment or snap a picture. Just tag me on Instagram at #asouthernsoul.
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
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 then serve.
Nutrition
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*Shared on Meal Plan Monday
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Diane Cotts
Loved these!! I made 12 from the recipe and added 1/3 cup raisins.