Pumpkin Coconut Muffins

4.67 from 6 reviews

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 242kcal

Author: Donya Mullins

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

Recipe 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.

To Store:

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