Moist and fluffy Pumpkin Coconut Cupcakes are stuffed with decadent Dulce de Leche and covered in Cinnamon Cream Cheese frosting! So delicious!

Coconut Pumpkin Cupcakes

Ok, so full disclosure: I was on the fence about sharing a pumpkin recipe with you this early in the season…

but one bite of these Dulce de Leche Pumpkin coconut cupcakes convinced me it HAD to be done! Because it just wouldn’t be fair to keep these beauties from you ↓

Plus, I asked you guys on Instagram if you were ready for pumpkin season and 98% of you said BRING IT ON. So, without further ado, let’s dive into the recipe my fiancé deemed “the best pumpkin recipe I’ve ever baked”!!!

Tips and Tricks for Recipe Success: 

• The coconut extract is completely optional! Between you and me, I don’t use it because most coconut extracts are artificially flavored which I really try to avoid. But if you’re looking to amp up the coconut flavor, you should definitely add a teaspoon to the batter.
• For best results, this recipe should followed exactly as written. Due to its texture, baking with pumpkin can be tricky, so adding more or less will definitely change the outcome of your cupcakes.

• For the best flavor, be sure you use full-fat coconut milk and virgin coconut oil.
• This recipe calls for pure pumpkin puree – NOT pumpkin pie mix, which contains ingredients other than pumpkin. If you can only find pumpkin pie filling, it should still work, but I suggest omitting the spices called for in the recipe, or at least reducing them.

Whenever I mention coconut oil, coconut milk, or pumpkin puree there tends to be a bit of confusion on brand and varieties. You can use any brand you’d like, but below are the exact ingredients I used in this recipe…

• To ensure you reach the proper frosting consistency, you’ll want to make sure your butter and cream cheese are both very soft before beginning. I suggest setting them out on the counter for at least an hour before unwrapping them and getting busy. Cold butter and cream cheese – as well as melted butter and cream cheese – should never ever ever be used when making this frosting. Because it will not work.
• You’ll need an electric handheld mixer or a standmixer to make the cinnamon cream cheese frosting.
• And finally, be sure not to over bake your pumpkin cupcakes! I suggest you start checking them at 16 minutes, although they may take up to 19 minutes to be fully baked.

Although these cupcakes have a lot of moving parts, they’re actually a breeze to bake and assemble! Trust me… If I can bake these and make them look beautiful, so can you!

And if you try this recipe for Dulce de Leche Pumpkin Coconut Cupcakes, please let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations seriously makes my day ♥

More Pumpkin Recipes:

• Pumpkin Cupcakes with Cream Cheese Frosting 

Dulce de Leche Pumpkin Coconut Cupcakes

Ashley Manila

Moist and fluffy Pumpkin Coconut Cupcakes are stuffed with Dulce de Leche and covered in Cinnamon Cream Cheese Frosting! So delicious!

5 from 7 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Inactive Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine Cupcakes

Servings 15 cupcakes

Ingredients

 

For the Pumpkin Coconut Cupcakes:

• 1 and 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons pumpkin spice
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cloves
• 1 and 1/4 cups dark brown sugar, packed
• 2 large eggs, at room temperature
• 1 cup pumpkin puree
• 1/2 cup virgin coconut oil, melted and slightly cooled
• 1/2 cup full-fat coconut milk (shake the can well before measuring)
• 1 and 1/2 teaspoons vanilla extract
• 1 teaspoon coconut extract (optional)
• 1/2 cup unsweetened shredded coconut, lightly toasted and cooled
• 1/2 cup Dulce de Leche

For the Cinnamon Cream Cheese Frosting:

• 12 ounces full-fat cream cheese, VERY soft
• 4 ounces unsalted butter, VERY soft
• 2 teaspoons vanilla pure extract
• 1/4 teaspoon coconut extract (optional)
• 4 and 1/2 cups confectioners' sugar, sifted
• 1/2 teaspoon ground cinnamon
• 1 cup unsweetened flaked coconut, lightly toasted and cooled

Instructions

 

For the Pumpkin Coconut Cupcakes:

• Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners; set aside.
• In a large bowl add the flour, baking powder, baking soda, salt, and spices; whisk well to combine then set aside.
• In a separate bowl add brown sugar, eggs, pumpkin puree, oil, coconut milk, vanilla, and coconut extract (if using); whisk well to combine. Slowly whisk the dry ingredients into the wet ones, stirring just until combined. Using a rubber spatula, fold in the coconut.
• Divide the batter evenly among the prepared muffin cups, filling them 3/4 of the way full. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
• Once cooled, use a small sharp knife to carve out a small hole on the top of each cupcake. The size and depth of this hole is up to you, but I recommend not carving too wide or deep, since this may cause your cupcake to fall apart when bitten into. Fill each hole with 2 teaspoons of dulce de leche.
• Frost cupcakes and decorate with toasted coconut. (The cupcakes may also be frozen, unfrosted, and stored in a freezer safe bag, for up to 2 months.)
• If you have leftover cupcake batter, bake a second batch (I typically have enough for 3 or 4 extra cupcakes).

For the Cinnamon Cream Cheese Frosting:

• In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, vanilla, and coconut extract (if using) on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been incorporated, increase speed to medium-high and beat for 1 to 2 minutes. 
• Store cupcakes in the fridge, covered, for up to 3 days. Bring to room temperature before serving.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature