Pumpkin and coconut go really well together! I hope you enjoy this wonderful fall recipe.
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.
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.
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.
Cream butter and cream cheese together. Add confectioners sugar and vanilla. Beat until smooth and creamy. Garnish tops with flaked coconut.