Pumpkin Muffin with Coconut Topping

I bought this new cookbook when I was at Mount Vernon in Dec because the author was doing a book signing and I recognized him from TV. He has been the executive pastry chef at the White House for the last 25 years, Roland Mesnier. I talked to him for a little bit and then I just had to buy his book, Dessert University. These recipes are a bit more complicated than what I'm used to, but I'm giving them a try every now and then.

This recipe for pumpkin muffins with coconut topping is simple and really yummy! They make your house smell heavenly while baking and taste great even several days later!

muffins:

1 1/2 c. flour

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

2 eggs, room temp

1/2 cup oil

1 cup sugar

1 cup canned pumpkin

Preheat oven to 350 and prepare muffin tin (12 regular size or 36 mini ones). Combine flour, soda, salt, cinnamon, cloves, and nutmeg in med bowl.

Whisk eggs, oil, and sugar together in large bowl. Stir in pumpkin. Then stir in flour mixture until just combined.

Divide batter into pan(s). Bake about 20 min for regular and 8-10 or minis. Cool in pan for 5 min then invert to cool completely. (you can freeze them without topping.)

DON'T SKIP THIS TOPPING!

Coconut Topping

1/2 cup evaporated milk

1/2 cup sugar

2 large egg yolks

4 T. butter

3/4 cup grated coconut

1/2 t. vanilla

Combine evap milk, sugar, egg yolks, and butter in med saucepan and cook over med heat, whisking constantly until the mixture boils, 3-4 minutes. Remove the pan from the heat and stir in the coconut and vanilla. Let cool to room temp before spreading on muffins.