Coffee Shop Worthy Coconut Pumpkin Pecan Muffins

These coffee shop worthy Coconut Pumpkin Pecan Muffins are a delicious start to any morning. Or an end to any day. The combination of coconut, pecans, and pumpkin is pure autumn.

Add a cup of steaming coffee, tea… or latte, a warm cozy sweater and it’s a match made in heaven.

Or if you’re like me, my favorite novel, a fire in the fireplace, sounds of family echoing through the house, and it’s a perfect fall moment.

Nevertheless, even without those autumnal dreams, these muffins are delicious; perfect to bring to the office, pack in lunches, or serve at your next gathering.

The recipe includes a breakdown of my favorite pumpkin spice combination. Substitute 1 tablespoon of pumpkin pie spice if you prefer.

More 31Daily Fall Dishes →

Coffee Shop Worthy Coconut Pumpkin Pecan Muffins

These coffee shop worthy Coconut Pumpkin Pecan Muffins are a delicious start to any morning. Or an end to any day. The combination of coconut, pecans, and pumpkin is pure autumn.

• Author: Stephanie Wilson

Scale 1x2x3x

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1–1/2 teaspoons salt
• 1 teaspoon baking soda
• 1–1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup sweetened coconut flakes
• 1 can (15 ounces) pure pumpkin
• 2 large eggs
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla
• 1/2 cup pecans, chopped

Topping Ideas

• pumpkin seeds
• chopped pecans
• coconut flakes
• sea salt

Instructions

Preheat the oven to 350° F. Paper-line or grease 12 muffin cups.

Combine the flour, baking powder, baking soda, salt and spices in a large bowl. Combine sugar, brown sugar, coconut flakes, pumpkin, eggs, milk, oil, and vanilla in a large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Fold in the chopped pecans. Spoon batter into prepared muffin cups. They will be very full.

Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Notes

This is my favorite pumpkin pie spice combination. If you prefer, you can add 1 tablespoon of a commercial brand of pumpkin spice instead.

Recipe Card powered by

Pin It