Pumpkin Coconut Muffins
Moist and flavorful pumpkin coconut muffins combine warm spices and creamy coconut pudding with a hint of nuttiness, perfect for fall mornings or cozy gatherings.
Ingredients
- 2 eggs ⓘ
- 1 cup sugar ⓘ
- 3/4 cup vegetable oil ⓘ
- 1 1/2 cups all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 (3 1/2 oz.) package coconut cream instant pudding ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 teaspoon ginger ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1 cup canned pumpkin ⓘ
- 1/2 cup chopped nuts ⓘ
Instructions
- Combine eggs, sugar, and vegetable oil in a large mixer bowl.
- Beat at medium speed until well blended.
- In a medium bowl, mix together flour, baking powder, baking soda, salt, coconut pudding mix, nutmeg, ginger, and cinnamon.
- Add the dry ingredients to the wet ingredients alternately with canned pumpkin, mixing after each addition.
- Stir in chopped nuts.
- Pour the batter into greased muffin pans.
- Bake at 350°F for 20 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before removing.
Tips & Substitutions
For a lighter texture, consider substituting half of the all-purpose flour with whole wheat flour. You can also use unsweetened applesauce in place of some of the vegetable oil for a healthier option. If you prefer a more intense coconut flavor, add shredded coconut to the batter. Make sure not to overmix the batter to keep the muffins fluffy.
Serving Suggestions
These Pumpkin Coconut Muffins make a delightful breakfast or snack on their own, but they also pair beautifully with a warm cup of spiced chai or coffee. For a more substantial meal, serve them alongside a light salad or as a side to a savory dish like Noodle Casserole. They also make a wonderful addition to a brunch spread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in a preheated oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Coconut Muffins contains roughly 200 calories, with 2g protein, 16g carbohydrates, and 15g fat. It is a good source of dietary fiber (18% of the Daily Value) and vitamin A (13% of the Daily Value). Note that it is relatively high in sodium, at 762mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Simply roast and blend the pumpkin until smooth. Make sure to measure out the equivalent amount, which is about 1 cup for this recipe. Fresh pumpkin may have a different moisture content, so you might need to adjust the flour slightly.
What can I substitute for the eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until thickened). This will help bind the ingredients while keeping the muffins moist.
How do I know when the muffins are done baking?
The muffins are done baking when a wooden pick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on them around the 20-minute mark, as baking times can vary based on your oven and the size of the muffin cups.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).