Pumpkin Coconut Chocolate Chip Muffins
Recipe from Two Peas and Their Pod
Moist pumpkin muffins with coconut and chocolate chips. These easy pumpkin muffins are a fall breakfast favorite. Make a batch today!
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
- 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.