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.
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!
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Mini Pumpkin Coconut Muffins https://www.forkinthekitchen.com/mini-pumpkin-coconut-muffins/ October 26, 2018