Get ready to transform your kitchen into a heavenly bakery with these irresistible Pumpkin Coconut Chocolate Chip Muffins that are about to become your new obsession! Imagine biting into a moist, decadent muffin that perfectly captures the essence of fall, with rich pumpkin flavor, creamy coconut undertones, and bursts of melty chocolate chips. These aren't just muffins - they're a warm hug in edible form that will make your taste buds dance and your home smell like pure autumn magic.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut milk
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray to prevent the muffins from sticking.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 1/2 cup of coconut milk, 1/2 cup of brown sugar, 1/4 cup of melted coconut oil, and 1 teaspoon of vanilla extract. Whisk these ingredients together until they are well blended and smooth.
- In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. This helps to evenly distribute the leavening agents and spices throughout the flour.
- Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1/2 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
- Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with the batter. This allows room for the muffins to rise as they bake.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
- Enjoy your Pumpkin Coconut Chocolate Chip Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- • Always use room temperature ingredients for smoother mixing and better texture • Don't overmix the batter - lumpy batter leads to tender muffins • Use an ice cream scoop for perfectly uniform muffin sizes • Check muffins a few minutes early to prevent overcooking • Let muffins cool slightly in the pan to help them set and prevent crumbling • For extra indulgence, sprinkle some additional chocolate chips on top before baking • Store in an airtight container to maintain moisture and freshness
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 0mg
