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You are here: Home / Recipes / Cakes and Cupcakes / Pumpkin Coconut Cupcakes

Pumpkin Coconut Cupcakes

October 3, 2013 Updated February 11, 2019 15 Comments

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I attended a crochet class yesterday with some women in my neighborhood.  While we were trying to figure out how to “chain” we started to discuss food.  Why we were talking I have no idea?  We were trying to count out 144 chain stitches.  This process took me probably one hour with three attempts.  I know how to chain.  What’s wrong with me? Probably because I haven’t crocheted in about 30 years…Oh I diverted…back to the food conversation.

Two of the women began to talk about how much they hated coconut (you know who you are).  In my mind I was thinking, “Oh shoot, I was planning on posting pumpkin coconut cupcakes.  Now what?”  Now what nothing!  I love coconut and I’m baking the cupcakes.  You always have the option of leaving the coconut out of the recipe.  I don’t know why you would want to do that, but it is your choice.  Just don’t tell me because I will judge you.

Now is the season to put pumpkin in everything you bake.  You must because it’s the rule of the season.

For these delicious cupcakes you will need:

2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
6 oz or 3/4 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
3 eggs
3/4 cup buttermilk
1 cup pumpkin, cooked or canned
1 cup flaked coconut

 

Place paper cupcake liners inside 15-18 muffin tins.  My liners are a bit larger than normal.  I will only get about 15 cupcakes out of this recipe.  Set aside.

 

To the 2 1/2 cups flour, add 3 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda.

 

Add 1 1/2 teaspoons cinnamon.  You can always substitute pumpkin pie spice if you would like.

 

1/2 teaspoons fresh grated nutmeg, if available.  If not just use purchased ground nutmeg.

 

Sift together.  Set aside.

 

In a large mixing bowl add 6 ounces softened butter.

 

Add 1/2 cups sugar.

 

1 cup brown sugar.  Beat until creamy and smooth.

 

I love the sticker on my eggs that I purchased from a local farmer.

 

I forgot the eggs in my first photo.  You will need three.

 

Add eggs one at a time beating well after each addition.

 

 

Now I will add the flour mixture into the batter in thirds alternately with 3/4 cup buttermilk.  Beginning and ending with the flour.

 

Add 1/3 of the flour.  Add 1/2 of the buttermilk.  Add 1/3 of the flour.  Add remaining buttermilk.  Add remaining 1/3 of the flour mixture.

See the pattern?  It’s pretty simple.

 

Add  1 cup cooked pumpkin.

 

Mix well.

 

Fold in 1 cup flaked coconut.

 

 

Divide batter evenly among the baking cups.

 

Place in a preheated 350 degree oven and bake for 20-22 minutes.

 

Cupcakes should spring back to the touch.  Remove from the oven and cook completely.

 

To make the cream cheese icing you will need:

1/2 cup butter, softened
1 lb cream cheese, softened
3 cups confectioners sugar
1 teaspoon vanilla
1 cup flaked coconut for garnish

 

In a large mixing bowl add  1 lb of softened cream cheese and 4 ounces or 1/2 cup softened butter.

 

Beat until smooth.

 

Add 3 cups confectioners sugar.

 

Add 1 teaspoon vanilla.

 

Beat until smooth and creamy.

Ice cooled cupcakes.  Icing may be placed in a pastry bag and piped out decoratively.  I decided to do a rustic icing and make them look homemade.  The fact that I’m “piping” challenged has nothing to do with my decision.

 

Garnish with more flaked coconut.

 

Pumpkin cupcakes WITH the coconut.  Because I LOVE coconut.

 

 

5 from 2 votes
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Pumpkin Coconut Cupcakes

Pumpkin and coconut go really well together! I hope you enjoy this wonderful fall recipe.

Course Dessert
Cuisine American
Keyword pumpkin coconut cupcake recipe, pumpkin coconut cupcakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 cupcakes
Calories 491 kcal
Author Janet Barton

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 6 oz butter, softened or 3/4 cup
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs
  • 3/4 cup buttermilk
  • 1 cup pumpkin cooked or canned
  • 1 cup flaked coconut

Cream Cheese Icing:

  • 1/2 cup butter softened
  • 1 lb cream cheese softened
  • 3 cups confectioners sugar
  • 1 teaspoon vanilla
  • 1 cup flaked coconut for garnish

Instructions

To prepare the cupcakes:

  1. Line 15-18 muffin tins with paper liners.  Set aside.  Preheat oven to 350 degrees.  Sift together flour, baking powder, salt, baking soda, cinnamon and nutmeg.  Set aside.

  2. In a large mixing bowl beat butter on low speed until smooth. Add brown sugar and sugar. Beat until fluffy. Add eggs, one at a time beating well after each addition. With the mixer on low speed, add the flour mixture and buttermilk alternately to batter beginning and ending with flour. Add pumpkin and coconut. Mix just until well incorporated.

  3. Divide evenly into paper liners. Bake for 20-22 minutes or until the top is lightly springy to the touch. Remove from oven and allow to cool completely.

To prepare the icing:

  1. Cream butter and cream cheese together.  Add confectioners sugar and vanilla.  Beat until smooth and creamy.  Garnish tops with flaked coconut.

  2. Recipe can be made into a 9 x 13 cake or divided into two 8-inch round pans.  Grease and flour before pouring batter into the pans.  Bake 9 x 13 for 30 - 35 minutes.  Bake 8-inch rounds for 25-30 minutes.
Nutrition Facts
Pumpkin Coconut Cupcakes
Amount Per Serving (1 cupcake)
Calories 491 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 19g95%
Cholesterol 90mg30%
Sodium 303mg13%
Potassium 236mg7%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 39g43%
Protein 5g10%
Vitamin A 1337IU27%
Vitamin C 1mg1%
Calcium 91mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cakes and Cupcakes Tagged With: autumn, cream cheese icing, cupcakes, pumpkin, pumpkin cake, pumpkin coconut cake, pumpkin coconut cupcakes, pumpkin puree, step-by-step instruction, step-by-step photo's.

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Reader Interactions

Comments

  1. BARBARA EVANS says

    October 9, 2021 at 8:47 pm

    5 stars
    ANOTHER MOM AND I made these a few years ago FOR A HALLOWEEN PARTY AT SCHOOL. THE OTHER MOM WALKED INTO THE CLASSROOM AND SAID SHE BROUGHT YUMMY PUMPKIN AND COCONUT CUPCAKES. ONE OF THE KIDS YELLED, “GROSS!” AND THEN OTHER KIDS STARTED SAYING HOW MUCH THEY HATED COCONUT AND PUMPKIN. TRYING TO TURN THE TIDE, I HELD ONE UP AND SAID, “HARRY MONSTER CUPCAKES?! MY FAVORITE!” I TOOK A BIG BITE. ALL OF THE KIDS WANTED ONE. SO FUNNY. I MAKE THEM EVERY YEAR NOW IN OCTOBER AND WE ALWAYS CALL THEM HARRY MONSTERS. THEY ARE SO GOOD! THANK YOU!

    Reply
  2. Randa Hojaiban says

    September 14, 2015 at 7:38 pm

    Are the coconut flakes sweetened or unsweetened? Thanks!

    Reply
    • Janet Barton says

      September 15, 2015 at 1:21 pm

      I used sweetened.

      Reply
    • Randa Hojaiban says

      September 15, 2015 at 11:42 pm

      Thank you!

      Reply
  3. Aisha Wilson says

    May 1, 2014 at 12:06 am

    These look yummy! Where do you get your slightly larger liners from?

    Reply
    • Janet Barton says

      May 2, 2014 at 2:33 am

      fancyflours.com Sometimes they have great sales on their muffin liners and I stock up.

      Reply
  4. Danhiskka says

    October 4, 2013 at 3:39 pm

    One of my grandmothers has this CRAZY hate for coconut. She even gags when she sees coconut! I never get it.

    Those cupcakes looks so good, does the coconut flavor really pops out? Or is more like a under taste?

    Reply
    • Janet Barton says

      October 4, 2013 at 6:50 pm

      That's so funny. My dad lived in Tahiti for a few years before he married. We were raised on coconut. If you don't like coconut around here, you're out of the family!

      Reply
    • Danhiskka says

      October 5, 2013 at 2:08 am

      Jajajajajaja, well, here in Argentina if you don't like coconut you are toasted. In a traditional bakery they put it in almost half the stuff!
      And hating the dulce de leche and coconut mix is generally frowned upon.
      Kind of.
      Maybe.
      Good weekend!

      Reply
  5. Lori says

    October 3, 2013 at 4:43 pm

    I love coconut and pumpkin and cream cheese frosting. These look divine!!

    Reply
    • Janet Barton says

      October 3, 2013 at 6:08 pm

      Thanks, Lori. They are delicious.

      Reply
  6. Elizabeth Downie says

    October 3, 2013 at 2:10 pm

    These look amazing – I can't wait to try them! I've never understood people who hate coconut!!!!

    Reply
    • Janet Barton says

      October 3, 2013 at 6:09 pm

      Right!

      Reply
  7. Kezia says

    October 3, 2013 at 6:30 am

    I love coconut but some of my family don't, meaning I don't get to bake with it as much as I'd like. Maybe I'll see if this recipe will make them change their minds!

    Reply
    • Janet Barton says

      October 3, 2013 at 6:10 pm

      That's a problem. Unfortunately we have to do what the majority likes. Too bad 🙁

      Reply
5 from 2 votes (1 rating without comment)

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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