I was cleaning out my pantry after the summer to remove anything expired and to take stock for the fall and winter. I had an older can of pumpkin from last year that needed to get used up. I had made a German Chocolate Cake a few weeks prior and had some of the coconut pecan filling leftover, so I decided to incorporate that also. These cupcakes ended up being a favorite of several of my taste testers.
Ingredients:
Cupcake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup canned pumpkin
2 eggs
1/2 cup + 2 tablespoons vegetable oil
1/2 teaspoon vanilla
Filling:
2 egg yolks
4 ounces evaporated milk
1/2 teaspoon vanilla
1/2 cup sugar
1/4 cup butter, cubed
1 cup sweetened shredded coconut
1/2 cup chopped toasted pecans
Frosting:
8 ounces cream cheese, at room temperature
1/2 stick butter, at room temperature
1 teaspoon vanilla
3 1/2 cups powdered sugar
1 tablespoon cinnamon
Preparation:
1. Preheat oven to 350 degrees and line 18 muffin cups with a liner.
2. Start by making the filling. In a large saucepan, combine the egg yolks, milk and vanilla, whisking until well combined. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened. Remove from heat and stir in coconut and pecans. Set in the fridge to cool completely (about 30 minutes).
3. In a large bowl, sift together the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda and salt.
4. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla extract.
5. Pour the pumpkin mixture over the dry ingredients. Gently combine the batter, mixing just until the dry ingredients are moistened.
6. Scoop 2 to 3 tablespoons of batter into greased or lined muffin tins. Place 1 tablespoon ball of the filling in the center of each cup, then divide the remaining batter evenly between the muffin cups, ensuring that the filling is completely covered.
7. Bake for 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove cupcakes to a cooling rack to cool completely.
8. While cupcakes are cooling, make frosting. Beat cream cheese and butter together on medium speed in a mixer. Add vanilla. Gradually add powdered sugar until well incorporated.
9. Frost cupcakes. Sprinkle with cinnamon.
Ingredients:
Cupcake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup canned pumpkin
2 eggs
1/2 cup + 2 tablespoons vegetable oil
1/2 teaspoon vanilla
Filling:
2 egg yolks
4 ounces evaporated milk
1/2 teaspoon vanilla
1/2 cup sugar
1/4 cup butter, cubed
1 cup sweetened shredded coconut
1/2 cup chopped toasted pecans
Frosting:
8 ounces cream cheese, at room temperature
1/2 stick butter, at room temperature
1 teaspoon vanilla
3 1/2 cups powdered sugar
1 tablespoon cinnamon
Preparation:
1. Preheat oven to 350 degrees and line 18 muffin cups with a liner.
2. Start by making the filling. In a large saucepan, combine the egg yolks, milk and vanilla, whisking until well combined. Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened. Remove from heat and stir in coconut and pecans. Set in the fridge to cool completely (about 30 minutes).
3. In a large bowl, sift together the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda and salt.
4. In a medium bowl, whisk together the sugar, pumpkin, eggs, oil, and vanilla extract.
5. Pour the pumpkin mixture over the dry ingredients. Gently combine the batter, mixing just until the dry ingredients are moistened.
6. Scoop 2 to 3 tablespoons of batter into greased or lined muffin tins. Place 1 tablespoon ball of the filling in the center of each cup, then divide the remaining batter evenly between the muffin cups, ensuring that the filling is completely covered.
7. Bake for 20 to 25 minutes. Cool in the pan for about 5 minutes, and then remove cupcakes to a cooling rack to cool completely.
8. While cupcakes are cooling, make frosting. Beat cream cheese and butter together on medium speed in a mixer. Add vanilla. Gradually add powdered sugar until well incorporated.
9. Frost cupcakes. Sprinkle with cinnamon.