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Healthy Pumpkin Coconut Muffins

Healthy Pumpkin Coconut Muffins for Cozy Fall Mornings

Enjoy Healthy Pumpkin Coconut Muffins, a delightful recipe perfect for breakfast or snacks that combines pumpkin and coconut in a gluten-free, dairy-free treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree Fresh roasted pumpkin is a great alternative.
  • 1 cup Shredded Coconut Use unsweetened for a healthier option.
  • 3/4 cup Brown Sugar Substitute with honey or maple syrup for a different twist.
  • 1/2 cup Granulated Sugar Consider reducing or replacing with mashed banana.
  • 2 cups All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Soda Ensure it’s fresh for the best rise.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 teaspoon Cinnamon Adjust the amount to suit your taste.
  • 2 large Eggs Flax eggs are perfect for a dairy-free version.
  • 1/2 cup Coconut Oil Butter works as a substitution.
Optional Mix-Ins
  • 1/2 cup Nuts Chopped pecans or walnuts for extra crunch.
  • 1/2 cup Chocolate Chips Fold in for a delightful twist.
  • 1/2 cup Pumpkin Seeds Adds to crunchy element.
  • 1 tablespoon Citrus Zest Incorporate orange or lemon zest for a refreshing flavor.

Equipment

  • Oven
  • Muffin tin
  • Cupcake Liners
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions for Healthy Pumpkin Coconut Muffins
  1. Preheat your oven to 375°F (190°C) and line your muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until well combined.
  3. In a separate bowl, whisk together the pumpkin puree, eggs, and melted coconut oil until smooth and creamy.
  4. Gently pour the wet mixture into the dry ingredients and stir until just combined.
  5. Fold in the shredded coconut until evenly distributed throughout the batter.
  6. Fill each muffin liner about two-thirds full with batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.7mg

Notes

Use room temperature ingredients for easier mixing. Mixing until just combined keeps muffins light and airy. Ensure baking soda is fresh for optimal rise.

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