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Pumpkin Breakfast Puffs

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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 mention maybe trying a pumpkin version of the recipe.

Pumpkin Breakfasts Puffs | realmomkitchen.com

Well, at that time, I decided to give it a try with my recipe that I had for the French Breakfast Puffs. So, in October of 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.

Pumpkin Breakfasts Puffs | realmomkitchen.com

Pumpkin Breakfast Puffs

Real Mom Kitchen

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Course Breakfast
Cuisine American
Calories

Ingredients
  

  • cup shortening
  • ½ cup brown sugar
  • 1 egg
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • ¾ cup pumpkin

Coating:

  • 1 stick or 1/2 cup butter melted
  • 1 ½ tsp ground cinnamon
  • ¾ sup sugar

Instructions
 

  • In a small mixing bowl, beat shortening, brown sugar and egg until smooth.
  • Combine the flour, baking powder, salt and pumpkin pie spice; add to the sugar mixture alternately with pumpkin.
  • Fill greased muffin cups two-thirds full (don't use muffin liners).
  • Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan.
  • Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar. Serve immediately. Makes 12 servings.
Tried this recipe?Let us know how it was!


These are the original photos for this post when it was first posted in October 2008.

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4 Comments

  1. Pingback: Easy Custard Bismarks and 17 Must Try Donut Recipes | Real Mom Kitchen
  2. These were really good. We make the regular french breakfast puffs occasionally but liked the pumpkin version better. Used 1 tsp. of pumpkin pie spice, could have upped it a bit.