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By Serena Di Sabatino Di Diodoro

Spiced Coconut Pumpkin Muffins or Loaf

Name: Spiced Coconut Pumpkin Muffins or Loaf
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup whole wheat flour or spelt flour; 1/2 cup all purpose flour; 20g shredded coconut (or use 2 Tablespoons flour if you would like to omit coconut); 1.5 tsp (6g) baking powder; 1/4 tsp baking soda; 1/2 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp cloves; 1/4 tsp nutmeg; 1/4 tsp allspice (optional); 1/4 cup (62g) almond milk (or other non dairy milk to make nut-free); 1 tsp apple cider vinegar; 1 Tbsp flax seed meal; 1/2 cup pumpkin puree (canned, not pumpkin pie mix); 1/4 tsp salt; 1 Tbsp molasses; 2 Tbsp coconut oil (not melted or organic canola or softened vegan butter); 1/2 cup ground raw sugar

6 steps

Prep:20minCook:20min

Easy Pumpkin Coconut Breakfast Muffins. Moist Pumpkin Muffins with coconut and pumpkin pie spice. Double the ingredients to make a loaf Spices: 1/2 tsp cinnamon + 1/2 tsp pumpkin pie spice

Updated at: Fri, 27 Feb 2026 07:13:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories209.1 kcal (10%)

Total Fat8.2 g (12%)

Carbs36.3 g (14%)

Sugars18 g (20%)

Protein2.7 g (5%)

Sodium246.6 mg (12%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Dry ingredients

½ cupwhole wheat flour

or spelt flour

½ cupall purpose flour

20gcoconut

shredded, or use 2 Tablespoons flour if you would like to omit coconut

6gbaking powder

¼ tspbaking soda

½ tspcinnamon

½ tspground ginger

¼ tspcloves

¼ tspnutmeg

¼ tspallspice

optional

Wet ingredients

¼ cupalmond milk

or other non dairy milk to make nut-free

1 tspapple cider vinegar

1 Tbspflax seed meal

½ cuppumpkin puree canned

not pumpkin pie mix

¼ tspsalt

1 Tbspmolasses

2 Tbspcoconut oil

not melted or organic canola or softened vegan butter

½ cupground raw sugar

Instructions

Step 1

Preheat the oven to 200ºc.

OvenPreheat

Step 2

In a large bowl, mix all the dry ingredients and set aside.

Step 3

In another bowl, add the vinegar to almond milk and let curdle for a minute. Add the flax meal and mix. Add the pumpkin puree, salt, molasses, sugar and oil and mix well to combine.

Step 4

Add the wet to the dry and and mix till just about combined into a stiff-ish batter. Do not over mix.

Step 5