mini pumpkin coconut muffins in a pile by fork in the kitchen

Mini Pumpkin Coconut Muffins


Fall’s favorite flavor, pumpkin, is paired with its sidekick coconut and topped with a sweet coconut pecan crumble. These mini muffins will keep you coming back for more!



  • 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


  • 2 Tablespoons butter, melted
  • 2 Tablespoons flour
  • 4 Tablespoons brown sugar
  • 2 Tablespoons pecan chips
  • 2 Tablespoons shredded coconut


  1. Preheat oven to 350°F and line 24 mini muffin tins*. Mix together all of the crumble ingredients and set aside.
  2. Stir together dry ingredients: flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, brown sugar, and granulated sugar. Set aside.
  3. Melt butter and let cool slightly. Whisk in egg, vanilla extract, pumpkin puree, and shredded coconut.
  4. 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.
  5. Bake muffins for 12-14 minutes until they bounce back when tapped lightly.


You can also make these in regular muffin pans; the recipe will yield approximately 9 regular sized muffins.

I tested this recipe using both sweetened “angel flake” (or longer) shredded coconut as well as a fine unsweetened shredded coconut. I personally enjoyed the larger shreds (as is photographed) for texture, but the finer shreds worked too!

  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: fall, breakfast, brunch, easy, healthy, pumpkin spice

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