Best Coco Kiss Pumpkin Muffins Recipes

COCO-KISS PUMPKIN MUFFINS

Coco-Kiss Pumpkin Muffins image

These deliciously spicy muffins are 'kissed' with a touch of the Tropics - a buttered-rum-coconut heart that will have you swooning with every bite. The unusual addition of cornmeal makes the muffins even more wholesome texturally, and the addition of a dollop of sour cream in the batter provides a tender crumb. Don't let the long list of ingredients phase you - these come together in no time at all.

Provided by evelynathens

Categories Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 20

Ingredients

4 tablespoons butter
2/3 cup sugar
3 tablespoons rum
1 1/2 cups desiccated coconut (dry)
1 egg
1/2 cup butter, room temperature
2/3 cup sugar
2 eggs
1 cup pumpkin (I made mine fresh from a butternut squash) or 1 cup squash puree (I made mine fresh from a butternut squash)
1 the orange, juice and zest of (the juice totaled just over 1/4 cup)
1/3 cup sour cream
1 cup all-purpose flour
1 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/2 teaspoon salt

Steps:

Make the Buttered-Rum Coconut 'Kiss': Melt butter over medium-high heat in a small saucepan. Cook for 1-2 minutes, watching carefully, until the butter turns nut-brown (this is called 'beurre noisette') and is very fragrant - be careful not to burn. Immediately remove from heat and add sugar, rum and coconut. Combine well to mix butter and rum throughout and to cool slightly. Stir in egg, combining well. Using a rounded teaspoon as a measure, separate the coconut mixture into 12 portions and roll them into balls, resembling meatballs. Space apart on a plate and put in refrigerator to firm up while preparing the muffin batter.
Preheat oven to 350 degrees Fahrenheit (170 degrees Centigrade).
For Muffins: Cream butter for 1 minute. Add sugar and beat 4 more minutes, or until light and fluffy. Beat in eggs.
In separate bowl, whisk together pumpkin puree, orange zest and juice and sour cream.
In a third bowl, whisk together all the dry ingredients.
Stir 1/3 of the flour mixture into the creamed butter mixture; mix in ½ the pumpkin puree mixture and add another 1/3 of the flour mixture. Stir in remaining pumpkin puree and flour and mix well.
Distribute batter evenly among 12 well-greased or paper-lined muffin cups. Place a coconut 'kiss' onto the top of each muffin and press in so nearly half the kiss is immersed in batter.
Bake for 30-35 minutes, or until a toothpick inserted in the muffin batter comes out clean.
Enjoy!

Nutrition Facts : Calories 359.4, Fat 17.6, SaturatedFat 11.3, Cholesterol 86.2, Sodium 378, Carbohydrate 45.9, Fiber 2.2, Sugar 26.6, Protein 4.4

PUMPKIN MUFFINS

Pumpkin Muffins image

Why buy these fall favorites at your local coffeeshop? This recipe comes together easily-no electric mixer required-and you'll end up with a full two dozen freshly baked warm-from-the-oven pumpkin muffins, ready to serve right away or freeze ahead for on-the-go breakfasts all week long.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 24

Number Of Ingredients 13

Ingredients

1 1/2 cups Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher (coarse) salt
1 1/4 teaspoons ground cinnamon
1 1/8 teaspoons ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 cups sugar
2/3 cup canola oil
1/2 cup water
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)

Steps:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg

PERFECT PUMPKIN MUFFINS

Perfect Pumpkin Muffins image

These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.

Provided by SASHA

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 35m

Yield 14

Number Of Ingredients 14

Ingredients

cooking spray
1 (15 ounce) can pumpkin puree
¾ cup melted butter
¾ cup brown sugar
¼ cup water
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon baking powder

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g

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