Pumpkin Muffins for Fall.

Friday, November 18, 2011

A few weeks ago when I went to New York to visit Kelly, we baked the fall version of doughnut muffins: pumpkin doughnut muffins! They are the perfect breakfast or dessert to enjoy as the temperatures begin to drop and make you embrace every bit of the fall season.  With the upcoming Thanksgiving holiday next week, they would be a wonderful addition to you recipe list.

Baked Pumpkin Spice Doughnut Holes
Recipe found here

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!

Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.


Gawgus things... said...

I've never seen pumpkin in a can before!!!! Is it just pumpkin?! These look delish xxx

Kathleen said...

Ooh! These look SO good!!!

Sabina said...

Damn these look fantastic. I have to pass the recipe onto my husband (since he's the one who knows what he's doing in the kitchen).

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