Cocokisspumpkinmuffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with cooking spray.
• Stir yellow cake mix, corn bread mix, pumpkin, milk, egg, and cinnamon in a bowl until batter is thoroughly combined; fold in pineapple and raisins. Scoop batter into prepared muffin cups, filling them about 2/3 full. Sprinkle each muffin with 1/2 teaspoon sugar for a crunchy top.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, about 15 minutes.

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!

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pans or use paper liners.
• Whisk together the pumpkin puree, eggs, oil, applesauce, and sugar in a bowl. Combine the all-purpose flour, pastry flour, baking soda, and baking powder in a separate bowl. Slowly add the flour mixture to the pumpkin mixture, whisking continually. Fold in the coconut and chocolate chips. Pour the resulting batter into the muffin pans.
• Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Allow to cool completely on a wire rack before serving, about 1 hour.

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.