Coco Kiss Pumpkin Muffins

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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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Steps

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Make the buttered-rum coconut kiss: melt butter over medium-high heat in a small saucepan.

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Cook for 1-2 minutes , watching carefully , until the butter turns nut-brown and is very fragrant be careful not to burn.

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Immediately remove from heat and add sugar , rum and coconut.

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Combine well to mix butter and rum throughout and to cool slightly.

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Stir in egg , combining well.

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Using a rounded teaspoon as a measure , separate the coconut mixture into 12 portions and roll them into balls , resembling meatballs.

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Space apart on a plate and put in refrigerator to firm up while preparing the muffin batter.

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Preheat oven to 350 degrees fahrenheit.

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For muffins: cream butter for 1 minute.

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Add sugar and beat 4 more minutes , or until light and fluffy.

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Beat in eggs.

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In separate bowl , whisk together pumpkin puree , orange zest and juice and sour cream.

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In a third bowl , whisk together all the dry ingredients.

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Stir 1 / 3 of the flour mixture into the creamed butter mixture.

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Mix in the pump.

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Ingredients

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butter, sugar, rum, desiccated coconut, egg, eggs, pumpkin, orange, juice and zest of, sour cream, all-purpose flour, cornmeal, baking powder, baking soda, ground ginger, cinnamon, clove, nutmeg, salt