Coco-Kiss Pumpkin Muffins

"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."
 
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photo by tigerduck photo by tigerduck
photo by tigerduck
Ready In:
50mins
Ingredients:
20
Serves:
12
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ingredients

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directions

  • 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!

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Reviews

  1. Ev, this is another of your outstanding recipes! I loved the delicious filling so much and the muffin itself was moist and very tasty.I used fresh pumpkin that I cooked in the microvawe with a little water. I used the blender to make a smooth pulp. With my muffins mold I made 20 delicious kissis!<br/>Thanks a lot for your great inventions. Made for Culinary Quest 2014.
     
  2. Evelyn, you are so creative! As everybody else, we loooooooved the coconut kisses! I might try the kisses in other muffin recipes, too. The coconut works well with the pumpkin and the pumpkin mixture is nicely spiced. BF and I are not fond of anything baked with pumpkin, but we liked these muffins. One of my father's friends who helped my father in the forest loved the muffins so much that BF gave him his and told him he (BF) could have more of those back home. My sister's comment was that they are special, and yes they are!
     
  3. These muffins are wonderfully moist, spicy, and delicious! The coco-kiss heart adds the extra-special touch to this one, we can't get enough of them. I really enjoyed the texture of the cornmeal and the rich moisture contributed by the fresh pumpkin and sour cream. Simply fabulous! Best of luck and thanks!
     
  4. These were delightfully tasty. Thanks for taking the time to create this recipe.
     
  5. Now I won't lie-this recipe isn't your ordinary bung it together and voila- muffins! There are a host of ingredients and the instructions (while not difficult at all) require more effort than I am willing to spend on a usual muffin. However, this is no everyday muffin.It has a bold mix of spices,sweetened and diluted with orange and pumpkin.They have a wonderful almost crumbly texture because of the cornmeal. And then inside a sweet rum and coconut treasure! I made the coconut kisses the night before and kept covered in the fridge and they seemed no worse the wear for it. Instead of submerging the balls in the batter I put half the mixture in the case,then a coconut ball and then blobbed over some more batter as they seemed quite large and I was concerned that they would be covered if I followed the instructions. They worked perfectly and cooked in exactly the right time. Overall a very special muffin that has inspired me to be a bit more creative in my baking. And it even had a vegetable! Try them hot out the oven while the centres still steam sweetly of rum, coconut and the Carribean...
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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