Get the Recipe Mini Pumpkin Coconut Muffins

Name: Get the Recipe Mini Pumpkin Coconut Muffins
Prep time: 10 min
Cook time: 14 min
Yield: 24 mini muffins
Ingredients: 3/4 3/4 cup all-purpose flour; 1/2 1/2 teaspoon baking soda; 1/2 1/2 teaspoon baking powder; 1/4 1/4 teaspoon salt; 1/2 1/2 teaspoon cinnamon; 1 1 teaspoon pumpkin pie spice; 1/4 1/4 cup brown sugar; 2 2 Tablespoons granulated sugar; 1/4 1/4 cup butter; 1 1 egg; 1 1/2 1 1/2 teaspoons vanilla extract; 1/2 1/2 cup + 2 tablespoons pumpkin puree; 1/2 1/2 cup shredded coconut; 2 2 Tablespoons butter; 2 2 Tablespoons all-purpose flour; 4 4 Tablespoons brown sugar; 2 2 Tablespoons pecan chips; 2 2 Tablespoons shredded coconut

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
24 mini muffins
Course
Breakfast
Cuisine
American

Get the Recipe Mini Pumpkin Coconut Muffins

Uri Fleming

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Fall's favorite flavor, pumpkin, is paired with its sidekick coconut and topped with a sweet coconut pecan crumble. These mini muffins will keep you coming back for more!

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Ingredients

Servings

3/4 3/4 cup all-purpose flour
1/2 1/2 teaspoon baking soda
1/2 1/2 teaspoon baking powder
1/4 1/4 teaspoon salt
1/2 1/2 teaspoon cinnamon
1 1 teaspoon pumpkin pie spice
1/4 1/4 cup brown sugar
2 2 Tablespoons granulated sugar
1/4 1/4 cup butter melted
1 1 egg room temperature
1 1/2 1 1/2 teaspoons vanilla extract
1/2 1/2 cup + 2 tablespoons pumpkin puree
1/2 1/2 cup shredded coconut

Crumble:

2 2 Tablespoons butter melted
2 2 Tablespoons all-purpose flour
4 4 Tablespoons brown sugar
2 2 Tablespoons pecan chips
2 2 Tablespoons shredded coconut

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Instructions

Preheat oven to 350°F and line 24 mini muffin tins*. Mix together all of the crumble ingredients and set aside.
Stir together dry ingredients: flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, brown sugar, and granulated sugar. Set aside.
Melt butter and let cool slightly. Whisk in egg, vanilla extract, pumpkin puree, and shredded coconut.
Add wet ingredients into the dry and stir to combine (batter will be slightly thick). Be careful to not over mix. Fill muffin liners 3/4 of the way full (almost to the top) and place approximately 1 teaspoon (or as much as desired) crumble on top of each muffin.
Bake muffins for 12-14 minutes until they bounce back when tapped lightly.

Notes

You can also make these in regular muffin pans; the recipe will yield approximately 9 regular sized muffins.
I tested this recipe using both sweetened "angel flake" (or longer) shredded coconut as well as a fine unsweetened shredded coconut. I personally enjoyed the larger shreds (as is photographed) for texture, but the finer shreds worked too!