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.