Coco Kiss Pumpkin Muffins
Indulge in the cozy flavors of fall with these irresistible Coco Kiss Pumpkin Muffins, a delightful fusion of spiced pumpkin, tropical coconut, and a sweet chocolate surprise. Bursting with warming notes of cinnamon and nutmeg, these moist and tender muffins are made with canned pumpkin puree and sweetened shredded coconut for the perfect balance of seasonal flavor and texture. Each muffin is crowned with a gooey chocolate kiss, creating a luscious center that melts into every bite. Quick to whip up in just 15 minutes of prep time and ready to bake in under 20 minutes, this recipe is perfect for breakfast, dessert, or a festive snack to serve at autumn gatherings. Whether enjoyed warm or at room temperature, these muffins are guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 2 units eggs, large
- 1 teaspoon vanilla extract
- 0.5 cup sweetened shredded coconut
- 12 units chocolate kisses
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
In a separate medium bowl, whisk together the canned pumpkin puree, vegetable oil, large eggs, and vanilla extract until smooth and fully blended.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula until just combined. Do not overmix. Fold in the sweetened shredded coconut.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Unwrap the chocolate kisses and press one into the center of each muffin, ensuring it is mostly submerged but still visible on top.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin (avoiding the chocolate) comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Serve the Coco Kiss Pumpkin Muffins warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 3031 mg | 132% | |
| Total Carbohydrate | 443.7 g | 161% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 251.8 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 295 mg | 23% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
