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Pumpkin Coconut Cream Cheese Muffins

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Pumpkin, Coconut Cream Cheese Muffins | Fall Muffin Recipe | The Best Pumpkin Muffin Recipe | Pumpkin Cupcake Recipe | Food Made Simple

Am I the only one who goes a little crazy for all things PUMPKIN this time of year?  These Pumpkin Coconut Cream Cheese Muffins combine some of my favorite flavors into one super moist, flavor-packed package.

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They are a breeze to whip up and soooo yummy!  If you’re not into coconut or chocolate, you could easily omit one or both and have them taste just as good.

Assemble your ingredients for the pumpkin coconut cream cheese muffins: sugar, flower, cinnamon, baking soda, salt, eggs, pumpkin puree, coconut flakes and chocolate chips.

Here is what you need:

1 cup sugar
1 1/4 cup flour
1 tbsp. cinnamon
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1/2 of a 15oz. can of pumpkin
1/2 cup coconut flakes
1/2 cup chocolate chips
Cream Cheese Filling
8 oz cream cheese
1/4 cup sugar
1 egg

In large bowl, mix together flour, sugar, cinnamon, baking soda, salt, eggs, pumpkin, coconut and chocolate chips.  

Step 1: Pre-heat oven to 350 degrees; then in large bowl, mix together flour, 1 c. sugar, cinnamon, baking soda, salt, 2 eggs, pumpkin, coconut, & chocolate chips.  Stir just until blended; do not over mix.

In a bowl beat cream cheese, sugar and an egg on high until fluffy and smooth.

Step 2: In separate bowl, beat cream cheese, 1/4 c. sugar, & 1 egg on high until fluffy and smooth, about 1 minute.

Fill muffin cups approximately 2/3 full with pumpkin batter and place a spoonful of cream cheese mixture in the center.

Step 3: Fill muffin cups approximately 2/3 full with pumpkin batter. Carefully place a spoonful of cream cheese mixture in the center of pumpkin batter.

Once golden brown, remove from oven and cool on the counter.

Step 4: Bake at 350 degrees for 25-27 minutes until cream cheese is set and lightly golden, and knife inserted into muffin comes out clean.

Add a drizzle of chocolate and shredded coconut to finished muffins then enjoy.

Recipe note: I added a drizzle of melted chocolate and some shredded coconut to the muffins once they cooled.

Yum!  What are your favorite canned pumpkin recipes?

Pumpkin, Coconut Cream Cheese Muffins

These muffins just scream fall! They are super moist and just full of a ton of flavor!

Course Dessert
Cuisine American
Keyword Pumpkin, Coconut Cream Cheese Muffins
Prep Time 20 minutes
Cook Time 27 minutes
Cooling Time 20 minutes
Total Time 47 minutes
Servings 15 people

Ingredients

  • 1 cup sugar
  • 1 1/4 cup flour
  • 1 tbsp. cinnamon
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1/2 of a 15oz. can of pumpkin
  • 1/2 cup coconut flakes
  • 1/2 cup chocolate chips

Cream Cheese Filling

  • 8 oz cream cheese
  • 1/4 cup sugar
  • 1 eggs

Instructions

  1. Preheat oven to 350 degrees; then in large bowl, mix together flour, 1 c. sugar, cinnamon, baking soda, salt, 2 eggs, pumpkin, coconut, & chocolate chips.  Stir just until blended; do not over mix.
  2. In separate bowl, beat cream cheese, 1/4 c. sugar, & 1 egg on high until fluffy and smooth, about 1 minute.
  3. Fill muffin cups approximately 2/3 full with pumpkin batter.  Carefully place a spoonful of cream cheese mixture in the center of pumpkin batter.
  4. Bake at 350 degrees for 25-27 minutes until cream cheese is set and lightly golden, and knife inserted into muffin comes out clean.
  5. Recipe note: I added a drizzle of melted chocolate and some shredded coconut to the muffins once they cooled.


Pumpkin, Coconut Cream Cheese Muffins | Fall Muffin Recipe | The Best Pumpkin Muffin Recipe | Pumpkin Cupcake Recipe | Food Made Simple

Pumpkin, Coconut Cream Cheese Muffins | Fall Muffin Recipe | The Best Pumpkin Muffin Recipe |  Pumpkin Cupcake Recipe | Food Made Simple

2 Comments

  1. September 6 at 01:51PM

    Yum! These look SO good!

  2. September 9 at 08:54PM

    Wow! That looks really great. I often bake chocolate chip pumpkin muffins but the addition of cream cheese will kick them up a notch!

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