Coco Kiss Pumpkin Muffins Recipes

PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
• In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
• In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
• Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.

COCO-KISS PUMPKIN MUFFINS

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!

CHOCOLATE PUMPKIN MUFFINS (ONLY 3 INGREDIENTS!)

Steps:

• *DO NOT follow the instructions or use the ingredients on the back of the cake mix box.
• Add the cake mix, pumpkin puree, and applesauce to a large bowl. Mix well either by hand or with a hand mixer. When thoroughly blended, fold in chocolate chips (if using). The batter will be pretty dense.
• Line a cupcake tin with cupcake liners and lightly spray each liner with non-stick cooking spray. Spoon batter into each liner until it is about 3/4 of the way full (I was able to get about 12-14 muffins). The shape of each muffin will be a little irregular because of the density of the batter.
• Bake according to the directions on the back of the cake mix box (I baked mine at 350 degrees for 18-22 minutes). Stick a toothpick in the middle of muffin to make sure the middles are done.