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Pumpkin and Coconut Muffins

Pumpkin and Coconut Muffins

A recipe for delicious Pumpkin and Coconut Muffins and a coconut and sour cream frosting.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Manuela Zangara



Dry ingredients

  • 210 gms – 1 2/3 cup flour
  • 200 gms – 1 cup sugar
  • 1 tsp cinnamon
  • 1 pinch nutmeg
  • 1 pinch salt
  • 3 tbsp finely desiccated coconut
  • ½ tbsp baking powder

Wet ingredients

  • 40 gms – 1/3 cup unsalted butter melted
  • 2 eggs
  • 75 gms – ¾ cup pumpkin purée
  • 1 tsp vanilla extract
  • 60 ml – ¼ cup coconut cream

Coconut & sour cream frosting

  • Coconut cream
  • Sour cream
  • Icing sugar to taste
  • Finely desiccated coconut



  1. Mix all the dry ingredients in a bowl and keep them aside.
  2. Mix all the wet ingredients in another bowl and then combine them with the dry ingredients with a wooden spoon until just combined. Do not over mix the batter or your muffins will come out tough.
  3. Put the batter in a muffin pan. I use a silicone tray and I also line it with paper cups because I find it easier to take the muffins out of the tray without breaking them. If you do not have paper cups, you can also use some baking paper. Fill each paper cup to ¾.
  4. Bake the muffins in a preheated fan forced oven at 180°C - 355°F for 20 minutes or until cooked. When ready, let them cool down.


  1. Mix the ingredients together. I do this by taste, so add a little more sour cream if you prefer the frosting a bit tarter or more sugar if you prefer it sweeter etc.
  2. Serve the muffins plain or with the coconut and sour cream frosting on the top.