Pumpkin Coconut Chocolate Chip Muffins

As seen on

Two peas & their pod

Total Time

35 mins

Prep Time

15 mins

Cook Time

20 mins

Rating

(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

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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.

Chef’s notes

The muffins are sweet enough for dessert, but can also be enjoyed for breakfast.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Pumpkin Coconut Chocolate Chip Muffins

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

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