Pumpkin Breakfast Puffs

Years ago, I got a recipe for French Breakfast Puffs from a Quick Cooking magazine (now called Simple and Delicious). These sweet little puffs taste very similar to a cake donut coated in cinnamon sugar. So tender and tasty. My family has loved them over the years.

Then in 2008, I saw that my friend  Tina over at Mommy’s Kitchen had a similar recipe listed on her blog. She got from the Pioneer Woman who calls them Donut Muffins. In Tina’s comments about the Donut Muffins, she mentions maybe trying a pumpkin version of the recipe.

Well, at that time, I decided to try it with my French Breakfast Puffs recipe. So, in October 2008, I converted it to pumpkin breakfast puffs. The recipe turned out great, so I shared it on my blog.

I have since increased the amount of pumpkin spice in these pumpkin breakfast puffs to 1 teaspoon and the pumpkin to 3/4 cup. Also, I do think it would be yummy to try a powdered sugar glaze to coat these babies in, instead of the cinnamon sugar.

Ingredients to Make Pumpkin Breakfast Puffs

• SHORTENING – Shortening adds fat to the batter and helps give the breakfast puffs a soft, tender texture.
• BROWN SUGAR – Brown sugar adds sweetness along with a deeper, slightly caramel-like flavor that pairs well with pumpkin and warm spices.
• EGG – The egg helps bind the batter together and adds structure and richness.
• ALL-PURPOSE FLOUR – Flour provides the structure for the puffs. Measure it carefully so they stay light and tender instead of becoming dense.
• BAKING POWDER – Baking powder helps the breakfast puffs rise and gives them a lighter texture.
• SALT – Salt balances the sweetness and enhances the pumpkin and spice flavors.
• PUMPKIN PIE SPICE – Pumpkin pie spice adds a warm blend of flavors such as cinnamon, nutmeg, ginger, and cloves. It gives the puffs their classic fall taste.
• PUMPKIN PUREE – Pumpkin puree adds moisture, color, and rich pumpkin flavor. Be sure to use plain pumpkin puree rather than pumpkin pie filling.
• BUTTER – Melted butter is used to coat the warm puffs after baking. It adds richness and helps the cinnamon-sugar mixture stick.
• CINNAMON – Cinnamon adds warm spice to the coating and complements the pumpkin flavor.
• SUGAR – Granulated sugar combines with the cinnamon to create the sweet coating on the outside of the breakfast puffs.

How to Make Pumpkin Breakfast Puffs

Preheat your oven to 350°F and grease a muffin pan, making sure not to use muffin liners for this recipe. In a large bowl, cream together the shortening, brown sugar, and egg until the mixture is smooth.

In a separate bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Gradually stir the dry ingredients into the wet mixture, alternating with the pumpkin puree, until fully incorporated.

Fill each muffin cup about two-thirds full with the muffin batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the puffs cool for about 5 minutes before removing them from the pan.

Meanwhile, prepare the coating by mixing cinnamon and sugar in a shallow bowl. Roll the warm puffs in melted butter, then coat them in the cinnamon-sugar mixture. Serve immediately for the best flavor and texture. This recipe makes 12 delicious pumpkin breakfast puffs!

Frequently Asked Questions

Can I use butter instead of shortening?
Yes, you can substitute butter for shortening in this recipe. The puffs may have a slightly different texture, as butter has more moisture and can make the puffs a bit softer.

Can I make these ahead of time?
Pumpkin breakfast puffs are best served fresh while warm, especially after being rolled in the cinnamon-sugar mixture. However, you can bake them ahead and reheat them gently in the oven or microwave before coating them in the butter and cinnamon-sugar.

Can I substitute pumpkin pie spice with individual spices?
If you don’t have pumpkin pie spice, you can create your own by combining cinnamon, nutmeg, ginger, and cloves. A general guideline is that 1 teaspoon of pumpkin pie spice equals about ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, ¼ teaspoon of ginger, and a pinch of cloves.

Can I make mini pumpkin puffs using a mini muffin pan?
Yes, you can use a mini muffin pan for this recipe. You will need to adjust the baking time, reducing it to about 10-12 minutes, or until a toothpick comes out clean.

Do I have to roll them in butter and sugar?
Rolling the puffs in butter and cinnamon sugar gives them a delicious coating similar to a donut. While this step adds flavor and texture, you can skip it if you prefer a lighter option.

Tips and Tricks

• Use plain pumpkin puree. Be sure to use 100% pumpkin puree, not pumpkin pie filling. The pie filling already contains sugar and spices, which can throw off the flavor and texture.
• Don’t overmix the batter. Stir just until the dry ingredients are incorporated. Overmixing can make the puffs dense instead of soft and tender.
• Fill the muffin cups evenly. Use a cookie scoop or measuring cup so each puff gets about the same amount of batter and bakes at the same rate.
• Coat them while they are still warm. Dip or brush the freshly baked puffs with melted butter, then roll them in the cinnamon-sugar mixture. The warm surface helps the coating stick much better.
• Serve them fresh. These are best enjoyed warm, when the centers are soft, and the cinnamon-sugar coating is at its best. If needed, reheat leftovers briefly before serving.

FOR MORE RECIPES LIKE THIS, TRY:

• 3 Ingredient Pumpkin Donuts
• Apple Cider Donut Cake
• Mini Chocolate Baked Donuts
• French Breakfast Puffs

This recipe was first posted in October 2008.