Pumpkin Coconut Cream Cheese Muffins

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.

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.

Here is what you need:

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.

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

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.

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.

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?