I’ve been obsessed with coconut curry soup lately and as I walking to the gym on Friday, it hit me! Why not combine my love of coconut curry with something festive like pumpkin! This aha moment cut my gym time in half and I probably burned more calories running to the grocery store than my time on the StairMaster.

Since I never made this before, I had some friends taste test after a delicious dinner at Pok Pok and the consensus was blog-worthy, so here you go!

For muffins

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoon curry powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 Tablespoons butter, cut into small pieces
1 cup pumpkin puree
1/2 cup coconut milk
1 egg
1 1/2 teaspoon vanilla
3/4 cup shredded coconut

For topping

2 tablespoons sugar
1 teaspoon curry powder
1/4 teaspoon cinnamon

For frosting

1/4 cup softened butter
4 ounces cream cheese
1 3/4 cup powdered sugar
1/2 teaspoon vanilla
A little shredded coconut for garnish

Preheat oven to 400 degrees.

Sift flour, sugar, baking powder, curry, nutmeg, and salt. Cut in butter with two knives until it is fully incorporated. In a separate bowl, mix together pumpkin, coconut milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture and add shredded coconut. Fold gently until mixture is almost combined - you don’t need to over mix.

Pour into a greased muffin pan and fill 1/2-3/4 way full. You should have enough batter to make exactly a dozen. Sprinkle with curry-sugar-cinnamon mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and place on cooling rack. Ice with cream cheese frosting and garnish with coconut.

To make the frosting, mix all ingredients with a hand mixer on high until soft and whipped. Remaining frosting should be stored in the refrigerator.