Coffee Shop Worthy Coconut Pumpkin Pecan Muffins
This post may contain affiliate links. Please read our disclosure policy.
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.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Add a cup of steaming coffee, tea… or latte and 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. If you prefer, substitute 1 tablespoon of pumpkin pie spice.
More Pumpkin Recipes to Try
SAVE THIS AND PIN IT FOR LATER!
If you are not already, you can follow me on Pinterest and keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would love it if you would tag me in your photos and leave a star rating below!
To be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.
Coffee Shop Worthy Coconut Pumpkin Pecan Muffins
Equipment
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 20-25 minutes or until a wooden pick inserted in the centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Pin It
