Pumpkin Coconut Chocolate Chip Muffins
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(1)
Ingredients
12 muffins
- 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
- 1/4 cup shredded coconut (for sprinkling on top)
- 1/4 cup chocolate chips (for sprinkling on top)
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Preparation
Step 1
Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
Step 2
In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
Step 3
In a large bowl, combine the pumpkin, sugar, oil, eggs, and vanilla. Stir until smooth.
Step 4
Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined. Stir in the coconut and chocolate chips.
Step 5
Divide the batter among lined muffin cups, filling each cup ¾ full.
Step 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.
Step 7
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Chef's notes
The muffins are sweet enough for dessert, but can also be enjoyed for breakfast.
