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

Ingredients

  • nonstick cooking spray
  • 1⅔ cups all-purpose flour
  • ½ cup packed sweetened coconut flake
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. nutmeg
  • 2 large eggs
  • 1 cup sugar
  • ½ cup dark brown sugar
  • 1 can (15 oz.) pumpkin purée
  • ½ cup vegetable oil
  • 1½ tsp. vanilla

Directions

  • 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.

Recipe Information

Serves: 12

Ingredients

  • nonstick cooking spray
  • 1⅔ cups all-purpose flour
  • ½ cup packed sweetened coconut flake
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. nutmeg
  • 2 large eggs
  • 1 cup sugar
  • ½ cup dark brown sugar
  • 1 can (15 oz.) pumpkin purée
  • ½ cup vegetable oil
  • 1½ tsp. vanilla

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat13g
Saturated Fat3.5g
Cholesterol30mg
Sodium220mg
Total Carbohydrate44g
Dietary Fiber2g
Sugars27g
Protein3g