Pumpkin Coconut Muffins Recipe


Yesterday, it seemed like it went from relatively warm to downright chilly in no time flat. It’s no wonder people say if you don’t like the weather here, wait five minutes — that is just how it is at this time of year in New England. And if you are unprepared, you can find yourself shivering. (For the record, I was a little unprepared.)

pumpkin-coconut-muffinsWhen the weather gets like this, I crave warm, rich, heavier foods that keep you comfy even when the weather is not. This muffin totally fits that bill. It’s a rich combination of coconut and pumpkin, two of my very favorite flavors. The brown sugar makes it pleasantly sweet, but not so sweet that you will have a sugar rush at 8 a.m.

The recipe is pretty easy (most muffins are) and I was able to whip these up on a Friday morning, without missing any deadlines to school drop offs. No, I don’t have any magic elves to help out — just two sweet kids.

Actually, I did happen upon a new method for having the kids help me cook while testing this recipe. In the past, they’ve always pulled chairs to the counter and stood on them, as I did when I was a child. But walking space is at a premium near our counter, so I have been trying something different: mixing up recipes at our table. That allows me the freedom to get and put away ingredients as needed, and I don’t have to worry about anyone tumbling from a chair or getting too close to a hot stove. It’s working for us, and the kids really seem to enjoy it (the cooking and the new method).

Pumpkin Coconut Muffins
yields 12 muffins

2 cups all-purpose flour
1 tbsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp kosher salt
2 large eggs, slightly beaten
1 cup nonfat milk
1 cup light brown sugar
1 cup pumpkin puree
1/4 cup canola oil
1 tsp coconut extract
2 tbsp sweetened coconut flakes

Preheat the oven to 400 degrees. Line a muffin tin with 12 spots with muffin liners.

In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.

In a separate bowl, whisk together the eggs, milk, sugar, pumpkin puree, oil and coconut extract.

Pour the wet ingredients into the dry ingredients and stir until just incorporated.

Divide the batter evenly between the 12 muffin liners. Don’t be afraid to fill the  cups to the top. Sprinkle the coconut flakes onto the top of all the muffins.

Place the muffins in the preheated oven and cook until a toothpick inserted in the center comes out clean (15-20 minutes). Let cool before serving.

Store in a cool, dry place.


  1. says

    Those sound delicious. I remember my mother doing the same type of thing (i.e. cooking on the table) so as to make it easier for me to jump in). I think it was also easier for her too, as I’ve since heard her complain a bit about the counter being a bit too high for her….
    But at any rate, pumpkin muffins are a fav of mine, and fresh in the morning would certainly make me a bit happier to start the day!

  2. says

    Maria, the pumpkin and the coconut do go really well together. I got the idea while I was cutting a slice of pie recently … so yum.

    Cate, for sure!

    Mangochild, cooking at the table really makes things easier. I just wish I’d discovered the technique sooner!

    Annie, thanks! I hope you love them as much as we did!


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