Pumpkin Coconut Muffins
This is a deliciously different take on the Libby’s pumpkin roll recipe that is equally as good. I have converted it into a muffin with the option to fill and frost it or to enjoy it plain. One things for sure though, this muffin is meant to be enjoyed anytime and makes for a perfect grab and go. 
Servings Prep Time
12Muffins 10Minutes
Cook Time
8+1422 Minutes Total Time
Servings Prep Time
12Muffins 10Minutes
Cook Time
8+1422 Minutes Total Time
  1. Preheat the oven to 425°F. Line a 12 cup muffin tin with paper liners and set aside.
  2. Optional filling only. Using a metal mixing bowl and hand mixer cream together the marscapone, pumpkin puree, heavy cream and sugar. Add in the rest of the ingredients and whip till very stiff peaks are achieved. Alternative this can be done in a stand mixer. When the mousse is done put in the refrigerator and hold until your ready to fill and frost your muffins.
  3. In a food processor or stand mixer cream together the butter, coconut oil, sugar, eggs, pumpkin puree, vanilla extract and the Pyure. Add in all your dry ingredients and mix until thoroughly incorporated. You will have a loose batter. Fold in your chopped nuts.
  4. With a muffin/ice cream scoop fill your muffin cups with batter. Bake at 425° for exactly 8 Minutes. Immediately reduce oven heat down to 350° and bake for approximately 14 minutes more. oven temperatures vary so keep an eye on your muffins. What you will be looking for are golden brown edges. **Baking the muffins at a higher heat for those few minutes activates the baking powder/soda. This is a little trick I learned that helps those muffins develop a beautifully rounded top.
  5. Remove your muffins from the oven and allow them to cool and continue setting up for 10 – 15 minutes. Put them in the refrigerator to chill thoroughly for about 30 minutes if you are going to be filling and frosting them.
  6. When your muffins are cool enough pull them out of the refrigerator. Fit a pastry bag with a filling tip and then fill it the pastry bag with your marscapone filling/frosting. Take your cupcakes out of the muffin tin and transfer them to a cookie sheet to fill and frost. With your filling tip press down into the center of each muffin till the tip stops. Give the bag a gentle squeeze and pull up to deposit a pocket of filling inside each cupcake.
  7. Refit the pastry bag with the decorative tip of your choice and use the rest of the mousse to finish frosting the cupcakes. When they’re done dust them with a sprinkle of pumpkin pie spice and garnish with a walnut or pecan, You can hold off dusting them until just before your ready to serve them.
  8. After dusting them you can put them on a decorative platter and refrigerate them until you’re ready to serve them. They frosting is stabilized, so there is no need to worry when you take them out. They can also be transferred to a container and transported with ease. These also freeze beautifully and you just need to let them thaw for about 40 minutes prior to serving them.
  9. All that’s left to do now is to sit back and relax and get ready to enjoy one of the best holiday dessert alternatives out there. That’s what I like to call having your cake and being able to eat it too! Happy low carbing.
Recipe Notes

Nutrition FactsCalculated using My Fitness Pal
Servings 12 Individual Muffins Only (Unfrosted)

Calories 223

Fat 20g, Cholesterol 113mg, Sodium 103mg, Potassium 84mg, Total Carbs 5g, Fiber 2g, Sugars 1g,
Protein 6g, Net Grams 3g

Nutrition FactsCalculated using My Fitness Pal
(Optional) Filling and Frosting for 12 Muffins (Add 2 Net for each Muffin).

Calories 109

Fat 10g, Cholesterol 37mg, Sodium 77mg, Potassium 8mg, Total Carbs 2g, Fiber 0g, Sugars 2g,
Protein 2g, Net Grams 2g

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