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.

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 Breakfast Puffs

Real Mom Kitchen

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Course Breakfast

Cuisine American

Calories

Equipment

muffin pan

bowl

Ingredients

  

1x2x3x

• ▢ ⅓ 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.