Best 2 Pumpkin Coconut Muffins With Chocolate Chips Recipes

Indulge in the delightful symphony of flavors with our Pumpkin Coconut Muffins with Chocolate Chips, a culinary masterpiece that blends the comforting warmth of pumpkin with the tropical essence of coconut, all harmonized by the irresistible allure of rich chocolate chips. These muffins are not just a morning treat; they are an experience that tantalizes your taste buds and uplifts your spirits. Each bite is a journey through a landscape of textures, from the tender crumb of the muffin to the chewy pockets of coconut and chocolate. As you savor these muffins, you'll find yourself transported to a tropical paradise, where the gentle breeze carries the scent of pumpkin spice and coconut groves. The recipes in this article offer variations to suit your dietary preferences, including a gluten-free option and a vegan version that replaces butter and eggs with plant-based alternatives. So, whether you're a traditionalist or an adventurous foodie, you'll find the perfect recipe to satisfy your cravings.

Let's cook with our recipes!

PUMPKIN CHOCOLATE CHIP MUFFINS

Pumpkin Chocolate Chip Muffins image

Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!

Provided by Donna Breault

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 13

Ingredients

¾ cup white sugar
¼ cup vegetable oil
2 eggs
¾ cup canned pumpkin
¼ cup water
1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ cup semisweet chocolate chips

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 30.4 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 181.3 mg, Sugar 16.9 g

PUMPKIN COCONUT MUFFINS WITH CHOCOLATE CHIPS

Pumpkin Coconut Muffins with Chocolate Chips image

These awesome muffins are light and spongy. I used only organic products. The applesauce and coconut add great flavor and sweetness while cutting the use of oil and sugar. They're great to make during the fall when pumpkins are everywhere, but they are excellent anytime. Enjoy!

Provided by Jessica

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h35m

Yield 24

Number Of Ingredients 11

Ingredients

2 cups pumpkin puree
4 egg, beaten
¾ cup canola oil
¾ cup applesauce
¾ cup turbinado sugar
1 ½ cups all-purpose flour
1 ½ cups whole-wheat pastry flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
¾ cup flaked coconut
¾ cup chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans or use paper liners.
Whisk together the pumpkin puree, eggs, oil, applesauce, and sugar in a bowl. Combine the all-purpose flour, pastry flour, baking soda, and baking powder in a separate bowl. Slowly add the flour mixture to the pumpkin mixture, whisking continually. Fold in the coconut and chocolate chips. Pour the resulting batter into the muffin pans.
Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Allow to cool completely on a wire rack before serving, about 1 hour.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 24.8 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 179.9 mg, Sugar 11.1 g

Tips:

Choose the right pumpkin: For the best flavor, use a sugar pumpkin or pie pumpkin. These pumpkins are small and have a deep orange color.
Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to puree.
Use fresh coconut milk: Fresh coconut milk adds a rich, creamy flavor to the muffins. If you can't find fresh coconut milk, you can use canned coconut milk.
Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix the batter just until the ingredients are combined.
Bake the muffins at a high temperature: Baking the muffins at a high temperature will help them rise and give them a golden brown crust.

Conclusion:

These pumpkin coconut muffins with chocolate chips are a delicious and easy-to-make treat that is perfect for fall. With their moist and fluffy texture, sweet pumpkin flavor, and rich coconut taste, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty snack or breakfast, give these muffins a try!