Go Back
–+ servings
Healthy Pumpkin Coconut Muffins

Deliciously Healthy Pumpkin Coconut Muffins You’ll Love

Enjoy these Healthy Pumpkin Coconut Muffins that blend seasonal flavors and cater to gluten-free and dairy-free preferences.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1 cup Pumpkin Puree ensure it's pure pumpkin with no additives
  • 1 cup Shredded Coconut opt for unsweetened for a healthier choice
  • 1/2 cup Brown Sugar can be swapped with honey or maple syrup
  • 1/4 cup Granulated Sugar try using mashed bananas for natural sweetness instead
  • 1 1/2 cups All-Purpose Flour substitute with 1:1 gluten-free flour blend for gluten-free muffins
  • 1 teaspoon Baking Soda check for freshness
  • 1/2 teaspoon Salt a pinch will do!
  • 1 teaspoon Cinnamon adjust to your taste preference
  • 2 large Eggs use flax eggs as an egg replacement for a vegan option
  • 1/3 cup Coconut Oil dairy-free butter or applesauce can be used instead
For Optional Add-Ins
  • 1/2 cup Chopped Nuts introduces crunch and flavor
  • 1/2 cup Chocolate Chips adds a gooey sweetness
  • 1/4 cup Pumpkin Seeds enhances texture and nutrition

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • Measuring Cups
  • Spoon or ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line your muffin tin with cupcake liners.
  2. In a large bowl, combine the dry ingredients: all-purpose flour, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk together the wet ingredients: pumpkin puree, eggs, and melted coconut oil.
  4. Gently add the wet mixture to the dry ingredients, stirring just until combined.
  5. Fold in the shredded coconut until evenly distributed.
  6. Scoop the batter into the muffin liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, checking for doneness with a toothpick.
  8. Cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 10gVitamin A: 5000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Avoid overmixing the batter for light and fluffy muffins. Use room temperature ingredients for best results.

Tried this recipe?

Let us know how it was!