Well, well, well… here we are again my friends, with another fall recipe (I told you I was finally feeling the fall vibe) AND another muffin recipe.
Because we all know that muffins are one of the best quick, comforting vegetarian breakfast options out there.
I also know that you need more quick, delicious, healthy-ish breakfast recipes in your life – especially ones that cater to ALL your fall cravings. So you’re welcome in advance.
These Pumpkin Coconut Muffins are no joke. At first, I wasn’t so sure about the pumpkin and coconut combination… too much of a tropical and fall cross to even work, I wondered?
But no, no it is not a weird hybrid mix of mismatched flavors. It is not indeed. Instead, it’s a mix of warm, comforting flavors that complement each other so dang well. I don’t even know how to begin to describe it other than fall perfection.
AND IN MINI FORM!
I love mini foods. They’re the perfect excuse to eat double the amount that you normally would because, hello, they’re MINI!
I am currently loving mini desserts for all the fall needs:
- a quick on-the-go breakfast
- kids fall party
- fuel before pumpkin picking
- fuel for after pumpkin picking
- …or apple picking
- mid-hike snack
- munchies for a road trip to view all the fall colors
Endless fall possibilities here!
And on top of these Mini Pumpkin Coconut Muffins is the most incredible crumble topping:
- brown sugar
- cinnamon
- coconut
- pecans
Simple deliciousness. It absolutely adds a sweet crunch. And because the muffins are miniature, you get extra crumble to muffin ratio. You know I take care of you, my lovely food friend. SO MUCH LOVE.
What about full-sized muffins?
I told you, I got your back! I won’t leave the traditional route out (I am a traditionalist at heart, you know). You can absolutely make these muffins full sized – there are details down below in the recipe. No matter which size you prefer, or what the occasion calls for, Pumpkin Coconut Muffins will deliver this fall!
Get the Recipe Mini Pumpkin Coconut Muffins
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup brown sugar
- 2 Tablespoons sugar
- 1/4 cup butter, melted
- 1 egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup + 2 Tablespoons pumpkin puree
- 1/2 cup shredded coconut
Crumble:
- 2 Tablespoons butter, melted
- 2 Tablespoons all-purpose flour
- 4 Tablespoons brown sugar
- 2 Tablespoons pecan chips
- 2 Tablespoons shredded coconut
Instructions
- Preheat oven to 350°F and line 24 mini muffin tins*. Mix together all of the crumble ingredients and set aside.
- Stir together dry ingredients: flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, brown sugar, and granulated sugar. Set aside.
- Melt butter and let cool slightly. Whisk in egg, vanilla extract, pumpkin puree, and shredded coconut.
- Add wet ingredients into the dry and stir to combine (batter will be slightly thick). Be careful to not over mix. Fill muffin liners 3/4 of the way full (almost to the top) and place approximately 1 teaspoon (or as much as desired) crumble on top of each muffin.
- Bake muffins for 12-14 minutes until they bounce back when tapped lightly.
Notes
This recipe contains Amazon Affiliate Links, which means if you purchase a product, FITK receives a small commission at no extra cost to you. Thanks for your continued support!
I strangely LOVE pumpkin and coconut together! I’ve made a bunch of recipes with the two and it seriously pairs PERFECTLY! Cannot wait to try these babies <3
YES! So good together!
Loved the coconut/pumpkin combo and they were a hit with my family, too! Have made them a couple times and they aren’t difficult or too time consuming to make!
I’m so glad to hear! Thank you so much for taking the time to leave a review!
This crumble topping is amazing and the coconut adds the perfect little bit of chew to the muffins
I’m so glad you enjoyed them! Thanks for taking the time to leave a review, Lyss!