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