Pumpkin Coconut Muffins with Chocolate Chips

Pumpkin Bread

Pumpkin Coconut Muffins with Chocolate Chips

Pumpkin Coconut Muffins with Chocolate Chips
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs 35 mins
  • SERVING
    24 People
  • VIEWS
    33

Embrace the cozy flavors of autumn with these delightful muffins. Pumpkin and coconut create a moist, tender crumb, perfectly balanced by the sweetness of chocolate chips. These muffins are a treat any time of year.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    25 g
  • Cholesterol
    31 mg
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    2 g
  • Sodium
    180 mg
  • Sugar
    11 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350°F (175°C). Prepare muffin tin by greasing and lightly flouring, or use paper liners. (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, whisk together the pumpkin puree, eggs, oil, applesauce, and turbinado sugar until well combined. (3 minutes)

Image Step 03
03 Step

Recipe View In a separate bowl, whisk together the all-purpose flour, whole-wheat pastry flour, baking soda, and baking powder. (2 minutes)

Image Step 04
04 Step

Recipe View Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix. (5 minutes)

Image Step 05
05 Step

Recipe View Gently fold in the flaked coconut and chocolate chips. (2 minutes)

Image Step 06
06 Step

Recipe View Pour the batter into the prepared muffin tin, filling each cup about ¾ full. (5 minutes)

Image Step 07
07 Step

Recipe View Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. (22 minutes)

Image Step 08
08 Step

Recipe View Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (60 minutes)

For a richer flavor, try using brown butter instead of canola oil.
Add a teaspoon of cinnamon and a pinch of nutmeg for extra warmth.
Chopped walnuts or pecans would also be a delicious addition.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
These muffins freeze well. Wrap individually and store in a freezer bag for up to 2 months.

Efren Miller

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 3.7/ 5 ( 11 Ratings)
Total Reviews: (5)

  • Lea Beer

    Jun 23, 2025

    I substituted maple syrup for the turbinado sugar and they were amazing!

  • Pasquale Murphy

    Jun 22, 2025

    I love that they aren't overly sweet. The coconut adds a really nice texture.

  • Christa Mann

    Apr 1, 2025

    Easy to make and the whole family enjoyed them. Will be adding this to my recipe collection!

  • Michele Hoeger

    Mar 4, 2025

    These muffins are so moist and delicious! The perfect fall treat.

  • Agustin Krajcik

    Dec 31, 2024

    My kids devoured these! I'll definitely be making them again.

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