These pumpkin coconut muffins are fluffy and full of cozy fall flavors! With pumpkin puree and shredded coconut, they’re like a warm hug for your taste buds.
Imagine waking up to the smell of these muffins baking. I always sprinkle a bit of coconut on top for extra crunch! They make mornings feel a little more special. ☕️
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the muffins, giving them moisture and a lovely autumn flavor. If you don’t have pumpkin puree, you can use mashed sweet potatoes or butternut squash as substitutes.
Shredded Coconut: It adds a sweet, chewy texture. If coconut isn’t your thing, you can skip it or use chopped nuts like walnuts or pecans instead for added crunch!
Milk: I enjoy using coconut milk for a richer flavor, but regular dairy milk works just as well. If you want a dairy-free option, almond milk or oat milk can be great alternatives.
Vegetable Oil: While vegetable oil keeps the muffins soft, you can use melted butter or coconut oil for a different taste. Just remember to let the melted fat cool before adding it!
How Do You Get the Perfect Muffin Texture?
A key to achieving the right muffin texture is to mix the batter gently. Overmixing can lead to dense muffins. Here’s how to ensure perfect results:
- Combine dry and wet ingredients separately before mixing. This keeps everything evenly distributed.
- Use a spatula to fold the ingredients together. Stop mixing as soon as you no longer see dry flour.
- Fill the muffin cups only about two-thirds full. This allows room for rising without overflowing.
- Keep an eye on the baking time — muffins can dry out if left in the oven too long. Start checking at the 20-minute mark!
By following these tips, you’ll end up with fluffy and moist pumpkin coconut muffins every time. Happy baking!
Delicious Pumpkin Coconut Muffins Recipe
Ingredients You Will Need:
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ¼ cup shredded coconut (plus extra for topping)
- ½ cup milk (dairy or coconut milk)
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and 20-25 minutes to bake. You’ll need a little time for cooling afterward as well, but I promise the muffins are worth the wait. In total, set aside about an hour from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with 12 paper liners or grease them lightly to prevent sticking.
2. Mixing Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and shredded coconut. This ensures everything is evenly distributed, which helps the muffins bake up beautifully.
3. Combining Wet Ingredients:
In another bowl, beat the eggs, and then add in the pumpkin puree, sugar, milk, oil, and vanilla extract. Whisk until the mixture is smooth and well mixed.
4. Mixing It All Together:
Pour the wet mixture into the bowl of dry ingredients. Use a spatula to gently fold the two mixtures together until just combined. Be careful not to overmix, as this can lead to dense muffins.
5. Filling the Muffin Tin:
Scoop the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise without overflowing.
6. Adding Coconut Topping:
Sprinkle a bit of shredded coconut on top of each muffin for a delightful crunch and added flavor. It will toast slightly in the oven for a lovely finish!
7. Baking the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes. To check if they’re done, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready!
8. Cooling:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents them from becoming soggy in the pan.
9. Enjoy!
Now the best part—enjoy your fluffy, delicious pumpkin coconut muffins warm or at room temperature! They’re perfect with a cup of coffee or tea, or as a tasty snack anytime.
These muffins have a moist, tender texture with just the right balance of pumpkin and coconut flavors. They’re perfect for cozy fall days or whenever you crave a delicious treat!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! If you’re using fresh pumpkin, make sure to roast and puree it until smooth. You’ll need about 1 ½ cups of fresh pumpkin to replace the 1 cup of canned pumpkin puree. Just be sure to remove any excess moisture to keep the muffins from becoming soggy.
What’s the Best Way to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, wrap them tightly in plastic wrap and freeze for up to 2 months. Just thaw at room temperature, or warm in the microwave before enjoying.
Can I Make These Muffins Vegan?
Yes, you can easily make these muffins vegan! Substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until thickened) and use plant-based milk and oil. They’ll still turn out delicious!
How Can I Add More Flavor to the Muffins?
For extra flavor, consider adding ingredients like chocolate chips, nuts, or dried fruits such as cranberries or raisins. You might also try adding a pinch of allspice or cloves to the spices for an additional warmth!
