PUMPKIN MUFFINS WITH COCONUT TOPPING

As a naturalized American citizen, I love all things pumpkin, especially these wholesome-tasting muffins. As a French pastry chef, I like to top them with sweet, rich coconut custard. Serve Pumpkin Muffins with Coconut Topping for breakfast or brunch, or call them cupcakes and serve them as a casual dessert.

For The Pumpkin Muffins: For The Coconut Topping:

1-½ cups all-purpose flour                                            ½ cup evaporated milk
1-teaspoon baking soda                                               ½ cup sugar
¼-teaspoon salt                                                              2 large egg yolks
1-teaspoon ground cinnamon                                      4 tablespoons unsalted butter
½-teaspoon ground cloves                                            ¾ cup unsweetened grated coconut
2 large eggs, at room temperature                              ½ teaspoon pure vanilla extract
½ cup corn oil
1-cup sugar
1 cup canned pumpkin puree

1. Preheat the oven to 350 degrees. Butter and flour a 12-cup muffin tin or a 36-cup mini muffin tin, or line it with paper liners.
2. Combine the flour, baking soda, salt, cinnamon, cloves, and nutmeg in a medium bowl.
3. Whisk the eggs, oil, and sugar together in a large bowl. Stir in the pumpkin. Stir in the flour mixture until just combined.
4. Divide the batter among the muffin cups and bake until s toothpick inserted into the center of a muffin comes out clean, about 25 minutes, or 8 to 10 minutes for mini muffins. Cool in the pan for about 5 minutes. Then invert the muffins onto a rack, re-invert them onto another rack so they are right side up, and allow to cool completely. (Unfrosted Pumpkin Muffins may be individually wrapped in plastic and then in foil, and frozen for up to 3 weeks.)
5. For the Coconut Topping: Combine the evaporated milk, sugar, egg yolks, and butter in a medium saucepan and cook over medium heat, whisking constantly, until the mixture boils, 3 to 4 minutes. Remove the pan from the heat and stir in the coconut and vanilla. Let cool to room temperature before spreading on the muffins.