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Pumpkin Coconut Chocolate Chip Muffins

Moist pumpkin muffins with coconut and chocolate chips. These easy pumpkin muffins are a fall breakfast favorite. Make a batch today!
Prep Time 15 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
  3. In a large bowl, combine the pumpkin, sugar, oil, eggs, and vanilla. Stir until smooth.
  4. Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined. Stir in the coconut and chocolate chips.
  5. Divide the batter among lined muffin cups, filling each cup 3/4 full.
  6.  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.