Pumpkin Coconut Muffins
Delightful and comforting Pumpkin Coconut Muffins with a tropical twist, perfect for autumn mornings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 3/4 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a muffin tin with liners or grease it.
- Combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Mix the eggs, pumpkin puree, brown sugar, vegetable oil, milk, and vanilla in another bowl.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Add the shredded coconut and gently fold until evenly distributed.
- Scoop the batter into the muffin tin, filling each cup 3/4 full.
- Bake for about 20-25 minutes, or until a toothpick comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
These muffins can be customized by adding chocolate chips, nuts, or spices. Perfect for breakfast or as a snack.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin muffins, coconut muffins, fall baking, autumn recipes, breakfast muffins