Pumpkin-Coconut Muffins

Looking for a variation on the traditional pumpkin muffin? This is it! A healthy splash of coconut adds a sweet tropical flavor, ensuring that these muffins become a breakfast favorite.

Serves: 12Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 12


  • nonstick cooking spray
  • 1 2⁄3 cups all-purpose flour
  • 1⁄2 cup packed sweetened coconut flake
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1⁄4 tsp. ground cloves
  • 1⁄4 tsp. nutmeg
  • 2 large eggs
  • 1 cup sugar
  • 1⁄2 cup dark brown sugar
  • 1 can (15 oz.) pumpkin purée
  • 1⁄2 cup vegetable oil
  • 1 1⁄2 tsp. vanilla


  • Preheat the oven to 350°F. Line or spray each well of a standard-size muffin pan. Set aside.
  • Measure flour, coconut, baking soda, salt, and spices into a medium bowl and whisk until combined.
  • In a separate bowl, whisk together the eggs, sugars, pumpkin, oil, and vanilla.
  • Pour the wet ingredients into the dry ingredients and stir; do not overmix. Use a cookie scoop to fill each well evenly.
  • Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven. Serve immediately or store in an airtight container for up to 3 days.