Coco Kiss Pumpkin Muffins Recipes

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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

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 CORNMEAL MUFFINS



Pumpkin Cornmeal Muffins image

A really good breakfast (or snack) muffin. The cornmeal adds a different texture. I made these for a Thanksgiving brunch (with dinner served late in the day) one year and they disappeared!

Provided by Ms B.

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 12

1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1/2 cup milk
4 eggs
1 (15 ounce) can solid-pack pumpkin
1 1/2 cups whole wheat flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves

Steps:

  • Heat oven to 350F.
  • Lightly coat muffin tins with vegetable cooking spray.
  • In a large bowl, beat the butter and brown sugar until light and fluffy.
  • Add the remaining ingredients and beat until smooth.
  • Spoon the batter into the muffin pans.
  • Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.
  • Cool on a wire rack.

CHOCOLATE PUMPKIN MUFFINS (ONLY 3 INGREDIENTS!)



Chocolate Pumpkin Muffins (only 3 ingredients!) image

Number Of Ingredients 4

1 box Devil's Food cake mix
1 can (15 ounce) unsweetened pumpkin puree
1/3 cup applesauce
Optional: 1/2 cup chocolate chips (I used mini-chocolate chips in the picture)

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.

Nutrition Facts : Servingsize 1 serving, Calories 60 kcal

CHOCOLATE PUMPKIN MUFFINS



Chocolate Pumpkin Muffins image

Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate fix.

Provided by Tammy Lynn

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Pumpkin Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

1 cup all-purpose flour
¼ cup cocoa powder
1 tablespoon pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup brown sugar
1 cup pumpkin puree
2 large eggs
¼ cup vegetable oil
¼ cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Whisk flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl. Mix in brown sugar, making sure everything is well combined.
  • Make a well in the center of the dry ingredients with a spoon. Add in pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract. Stir until batter is just blended. Add 3/4 cup chocolate chips and stir until well combined.
  • Divide batter evenly between the prepared 12 muffin cups. Sprinkle remaining 1/4 cup chocolate chips on top.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 215.3 calories, Carbohydrate 29 g, Cholesterol 33.1 mg, Fat 11 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 179.4 mg, Sugar 17.3 g

PUMPKIN CHOCOLATE CHIP MUFFINS



Pumpkin Chocolate Chip Muffins image

Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!

Provided by Donna Breault

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 13

¾ cup white sugar
¼ cup vegetable oil
2 eggs
¾ cup canned pumpkin
¼ cup water
1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ cup semisweet chocolate chips

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
  • Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
  • Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 30.4 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 181.3 mg, Sugar 16.9 g

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Top Asked Questions

How to bake pumpkin muffin mix?
Directions. Grease and flour muffin pan or use paper liners. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
How do you make pumpkin chocolate chip muffins dairy free?
We want our muffins light and soft! You can make this Pumpkin Chocolate Chip Muffin recipe dairy-free by using coconut oil in place of the butter, a non-dairy milk (such as almond milk), and dairy-free chocolate chips.
What are the best keto pumpkin muffins?
That being said, almond flour still makes the best keto pumpkin muffins in terms of texture and flavor. Sub the almond milk: Replace it with coconut milk beverage — the liquid kind in the dairy section, not the thick kind in a can. Although I make lots of paleo recipes, I wasn’t really planning to make paleo pumpkin muffins in this case.
How to make a perfect pumpkin cake?
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.

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