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+ servings

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!

Recipe from Two Peas & Their Pod

5 from 1 vote

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
 

  • 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.