These little muffins remind me of a family favorite called French Breakfast Puffs. They are like a donut in muffin form and are rolled in melted butter and cinnamon and sugar. When I saw this recipe I just had to try it. I like it-not as much as French Breakfast Puffs, but it's good. These would be good for anytime but really good for breakfast. I hope you try them out. They are pretty easy. The recipe says it will make 12 but I got 15 out of one batch.
Most of the main ingredients.
Cream the butter and sugar and egg together with the vanilla and then add the pumpkin.
Mix alternately with the milk and the dry ingredients. Don't beat too much:)
Drop by spoonsful into greased muffin tins. Don't use cupcake liners!
Roll them while they are warm in melted butter and then in a mixture of sugar, cinnamon, cloves and nutmeg.
YUMMY!!!
These are actually really good and would be wonderufl with a cup of hot cocoa or cider if you like that stuff. Otherwise, just gobble them up and ask for more. Happy Thanksgiving everyone.
Pumpkin Doughnut Muffins
Ingredients
• 1-½ cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• 1 teaspoon Pumpkin Pie Spice
• ½ teaspoons Salt
• ½ cups Sugar
• 1 stick Butter
• 1 whole Egg
• 1 cup Canned Pumpkin (not Pie Filling)
• 1 teaspoon Vanilla
• ½ cups Milk
• ½ cups Sugar
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Cinnamon
• 1 stick Butter, Melted
Preparation Instructions
In a mixing bowl, stir together flour, baking powder, 1 teaspoon of pumpkin pie spice, and salt; set aside.
In a separate bowl, cream together 1/2 cup sugar, butter and egg. Mix in pumpkin and vanilla.
Add flour mixture and milk alternately to the creamed mixture, beating well.
Fill 12 greased muffin cups 2/3 full (don’t use paper baking cup liners). Bake at 350F for 20 to 25 minutes or until golden brown.
Combine 1/2 cup sugar, 1 teaspoon of pumpkin pie spice and cinnamon. While muffins are still hot out of the oven, submerge in melted butter, and then roll in sugar ‘n spice mixture until coated. Serve warm