Cinnamon Pumpkin Puffs

I did not have my act together when it came to PUMPKIN SZN this year. I was busy, and not organized, and then it seemed like all of a sudden Christmas Cookie planning time was here, and pumpkin had to step out of the way!

I did crack open a can to make a Pumpkin Pie at Thanksgiving, and then also made these little Pumpkin Muffins from Pinch of Yum (which were good), and then tried a Pumpkin French Toast recipe (which was very bad).

I had enough leftover to make these Cinnamon Pumpkin Puffs, and they’re my entry into the Planet Byn Pumpkin Chronicles for 2018. They’re very similar to Smitten Kitchen’s Brown Butter Breakfast Puffs which I made last year and were met with critical acclaim from my Emmy watching crowd, but of course with the addition of pumpkin and lovely fall spices.

I brought these into work, but I think people were kind of skeptical of them since they’re so homely looking. The cinnamon sugar topping also kind melted into the puff after sitting in a tupperware container, so I’m going to say these are best served on the day you make them. File under: fugly but delicious.

Cinnamon Pumpkin Puffs

Source: Two Peas and Their Pod

Ingredients

Puffs

  • 1 3/4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp EACH cinnamon, nutmeg and allspice
  • pinch cloves
  • 1/2 tsp salt
  • 3/4 cup canned pumpkin
  • 1/2 cup buttermilk (or regular milk)
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla

Topping

  • 4 tbsp (1/2 stick) butter, melted
  • 2/3 cup sugar
  • 2 tbsp cinnamon

Directions

  1. Preheat oven to 350° and spray a mini muffin tin with non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, spices and salt.
  3. In a large bowl, whisk together pumpkin, milk, brown sugar, oil, egg and vanilla.
  4. Add dry ingredients to wet ingredients and mix just until combined.
  5. Scoop batter into muffin tins and bake 10-12 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let muffins cool in the pan for a few minutes, then remove to a cooling rack.
  6. For the topping, combine the sugar and cinnamon together in a small bowl. Dunk the tops of the muffins in the melted butter, then into the cinnamon sugar mixture. Eat right away!