Mini Pumpkin Coconut Muffins | Easy Fall Recipe!

Well, well, well… here we are again my friends, with another fall recipe (Itoldyou I was finally feeling the fall vibe) AND anothermuffin recipe.

Because we all know that muffins are one of the best quick, comforting vegetarian breakfast options out there.

I also know that you need more quick, delicious, healthy-ish breakfast recipes in your life – especially ones that cater to ALL your fall cravings. So you’re welcome in advance.

Mini Pumpkin Coconut Muffins | Easy Fall Recipe! | Fork in the Kitchen (2)

These Pumpkin Coconut Muffins are no joke. At first, I wasn’t so sure about the pumpkin and coconut combination… too much of a tropical and fall cross to even work, I wondered?

But no, no it is not a weird hybrid mix of mismatched flavors. It is not indeed. Instead, it’s a mix of warm, comforting flavors that complement each otherso dang well.I don’t even know how to begin to describe it other than fall perfection.

AND IN MINI FORM!

Mini Pumpkin Coconut Muffins | Easy Fall Recipe! | Fork in the Kitchen (3)

I love mini foods. They’re the perfect excuse to eat double the amount that you normally would because, hello, they’re MINI!

I am currently loving mini desserts for all the fall needs:

a quick on-the-go breakfast
kids fall party
fuel before pumpkin picking
fuel for after pumpkin picking
…or apple picking
mid-hike snack
munchies for a road trip to view all the fall colors

Endless fall possibilities here!

Mini Pumpkin Coconut Muffins | Easy Fall Recipe! | Fork in the Kitchen (4)

And on top of these Mini Pumpkin Coconut Muffins is the most incredible crumble topping:

brown sugar
cinnamon
coconut
pecans

Simpledeliciousness. It absolutely adds a sweet crunch. And because the muffins are miniature, you get extra crumble to muffin ratio. You know I take care of you, my lovely food friend. SO MUCH LOVE.

Mini Pumpkin Coconut Muffins | Easy Fall Recipe! | Fork in the Kitchen (5)

What about full-sized muffins?

I told you, I got yourback! I won’t leave the traditional route out (I am a traditionalist at heart, you know).You can absolutely make these muffins full sized – there are details down below in the recipe. No matter which size you prefer, or what the occasion calls for, Pumpkin Coconut Muffins will deliver this fall!

Mini Pumpkin Coconut Muffins | Easy Fall Recipe! | Fork in the Kitchen (6)

5 (3 ratings)

Get the RecipeMini Pumpkin Coconut Muffins

Prep: 10 minutes mins

Cook: 14 minutes mins

Servings: 24 mini muffins

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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!

Ingredients

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

Crumble:

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

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!

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Mini Pumpkin Coconut Muffins | Easy Fall Recipe! | Fork in the Kitchen (2024)