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 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
- BROWN SUGAR
- EGG
- ALL-PURPOSE FLOUR
- BAKING POWDER
- SALT
- PUMPKIN PIE SPICE
- PUMPKIN PUREE
- BUTTER
- CINNAMON
- SUGAR
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 to 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 teaspoons of cinnamon, ¼ teaspoons of nutmeg, ¼ teaspoons 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.
FOR MORE RECIPES LIKE THIS, TRY:
- 3 Ingredient Pumpkin Donuts
- Apple Cider Donut Cake
- Mini Chocolate Baked Donuts
- French Breakfast Puffs
Pumpkin Breakfast Puffs
Real Mom Kitchen
Equipment
Ingredients
- 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:
- ½ cup butter melted
- 1 ½ tsp ground cinnamon
- ¾ cup 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.
Nutrition
This recipe was first posted in October 2008.
