These Pumpkin Coconut Muffins are soft, fluffy, and packed with warm spices. The blend of pumpkin and coconut gives them a tasty twist you’ll love!
I can’t resist the smell of these baking! The coconut adds a sweet crunch, and they’re perfect with a cup of coffee or as a snack anytime. Yum! ☕️
What I really appreciate is how easy they are to whip up. Just mix, pour, and bake! It’s a simple recipe that brings cozy vibes to any kitchen.
Key Ingredients & Substitutions
All-Purpose Flour: This is the main base for your muffins, giving them structure. If you’re gluten-free, consider using a 1:1 gluten-free flour blend. I’ve had success with almond flour too, but remember to adjust the liquid slightly!
Canned Pumpkin Puree: It adds moisture and pumpkin flavor. If you can’t find it, you can use homemade pumpkin puree, just make sure it’s well-cooked and blended. Sweet potatoes also work great in a pinch!
Sugar: Granulated sugar gives sweetness, but you can swap it for brown sugar to enhance the flavor with a touch of molasses. Coconut sugar is also a healthier alternative—it will add a subtle caramel note!
Coconut Milk: This ingredient adds a creamy texture. If you’re out of coconut milk, regular milk works well too! For a dairy-free option, almond milk is a good choice.
Vegetable Oil: While I love using coconut oil for its flavor, any neutral oil like canola or sunflower will be fine. Applesauce can also be a great substitute for a healthier twist and added moisture!
What’s the Best Way to Avoid Overmixing?
Overmixing muffin batter can lead to tough muffins. Here are some tips to keep the texture light and fluffy:
- Mix dry ingredients separately from wet ingredients. This ensures even distribution without excessive stirring.
- Combine them just until the mixture is moistened; it’s okay if there are a few lumps. Less mixing = softer muffins!
- Try using a spatula instead of a whisk, as it allows for gentler folding.
By following these steps, you’ll get beautifully fluffy muffins every time!
How to Make Pumpkin Coconut Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients:
- 1 cup canned pumpkin puree
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- ½ cup coconut milk (or any milk)
- 1 tsp vanilla extract
Additions:
- ¾ cup sweetened shredded coconut (plus extra for topping)
- Optional: ½ cup chopped pecans or walnuts
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. So, in less than an hour, you can enjoy fresh, warm muffins straight out of the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This ensures your muffins bake evenly. While that’s heating up, line a muffin tin with paper liners or give it a good greasing to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and spices like cinnamon, ginger, nutmeg, and cloves. This helps to combine all the flavors well!
3. Combine the Wet Ingredients:
In another bowl, add the pumpkin puree, vegetable oil (or melted coconut oil), eggs, coconut milk, and vanilla extract. Whisk these together until they are smooth and creamy.
4. Merge Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t worry if it’s a little lumpy! The key here is not to overmix.
5. Add the Coconut and Nuts:
Carefully fold in the shredded coconut. If you’re feeling fancy or want a bit more crunch, add the chopped pecans or walnuts as well. Yum!
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This will allow room for them to rise without overflowing.
7. Add a Topping:
Sprinkle a little extra shredded coconut on top of each muffin for that extra crispy and delightful topping!
8. Bake Your Muffins:
Time to bake! Place your muffin tin in the preheated oven and bake for about 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they’re ready!
9. Cool and Enjoy:
Once baked, let your muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. They’re perfect warm but also taste great later!
10. Treat Yourself:
Enjoy your moist and flavorful pumpkin coconut muffins with a cup of tea or coffee. They are sure to warm your heart!
These muffins boast a beautifully crumbly top with delightful coconut flakes and the rich flavors of warm spices paired with pumpkin. Perfect for any time of the day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to cook and puree it until smooth. Just be aware that fresh pumpkin can be less concentrated in flavor, so you may need to use slightly more.
How Can I Make These Muffins Sweeter?
If you prefer a sweeter muffin, feel free to increase the sugar by 1/4 cup. You can also add some chocolate chips for extra sweetness and deliciousness!
Can I Freeze Leftover Muffins?
Yes, these muffins freeze beautifully! Allow them to cool completely, then wrap each muffin in plastic wrap and place them in an airtight container or freezer bag. They will keep well in the freezer for up to 3 months.
What Can I Use as a Dairy-Free Substitute for Coconut Milk?
If you don’t have coconut milk, almond milk, soy milk, or oat milk work great as dairy-free alternatives. Each will give a slightly different flavor but will still yield tasty muffins!
