Pumpkin Coconut Chocolate Chip Muffins-moist spiced pumpkin muffins with coconut and chocolate chips. These easy pumpkin muffins are a fall favorite.
I am headed up to Park City later today for the Better Blog Retreat. I am excited to see blogging friends, but I am already missing my boys. I have been traveling a lot lately and miss them every second I am gone. I wanted to leave them a special treat, so I made them Pumpkin Coconut Chocolate Chip Muffins.
My boys LOVE muffins, they are obsessed. I always keep a stash in the freezer and the other day I walked in the kitchen and Maxwell was on the floor with a freezer bag of muffins. He was eating one frozen. Silly kid!
I know the boys will love these moist pumpkin spiced muffins because they have coconut and chocolate chips, a delightful combo. I add coconut and chocolate chips inside the muffins and on top. The coconut on top gets toasted while baking and creates a nice toasted coconut topping.
The muffins are sweet enough for dessert, but I am ok if the boys eat them for breakfast while I am gone. I know Josh will spoil them. When the mommy is away the boys will play:)
I am going to put a few Pumpkin Coconut Chocolate Chip Muffins in the freezer so I can enjoy one when I get home. I just hope Maxwell doesn’t find them. He is a little muffin man:)
Get your fall on and make a batch of Pumpkin Chocolate Chip Muffins. They are delish!
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Pumpkin Coconut Chocolate Chip Muffins
- Prep Time
- 15 minutes
- Total Time
- 35 minutes
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- 3/4 cup granulated sugar
- 1/2 cup coconut oil melted and cooled to room temperature
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips
For the topping:
- 1/4 cup shredded coconut for sprinkling on top
- 1/4 chocolate chips for sprinkling on top
Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
In a large bowl, combine the pumpkin, sugar, oil, eggs, and vanilla. Stir until smooth.
Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined. Stir in the coconut and chocolate chips.
Divide the batter among lined muffin cups, filling each cup 3/4 full.
Sprinkle coconut and chocolate chips over the tops of the muffins. Bake muffins for 20-22 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool to room temperature before serving.