Breakfast puffs are such a great option for breakfast, brunch, showers, appetizers and events with finger food.
I made these with pumpkin and cinnamon, but you can make them with fruit, custard or jelly filling, or even chocolate filling.
These are so good, even my kids love these and are packed with so much flavor and perfectly sweet without being too much. They’re kind of like sugared donuts, but still perfectly good for breakfast, snack time or dessert.
Pumpkin Breakfast Puffs
Prep time-25min Cook time-20min Total time-45min Servings 18 to 20 mini muffins. I cant say about calories, as many people will change the recipento fit their needs.
Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon nutmeg, optional
- ⅔ cup butter, at room temperature
- 1 cup sugar
- 1/2c to 1c pumpkin pure
- 2 eggs, at room temperature
- 1 cup milk, at room temperature
- 1 teaspoon pure vanilla extract
FOR THE TOPPING
- ⅓ cup melted butter
- ¾ cup sugar
- 1 ½ teaspoons cinnamon
Instructions
- Preheat oven to 350°F. Generously grease muffin cups with butter.
- In a medium bowl, whisk together flour, baking powder, salt, and nutmeg. In a large bowl, use an electric mixer to beat together softened butter and sugar until light and fluffy. Blend in eggs until well incorporated. Slowly mix in flour mixture, alternating with milk, until all ingredients are blended. Stir in vanilla. Add in pumpkin puree.
- Divide batter between muffin cups so that they are about ⅔ full. Bake until edges are starting to turn golden and a toothpick inserted in center comes clean, about 20 to 25 minutes.
- While muffins are baking, pour melted butter in a bowl. Mix sugar and cinnamon together in another bowl. As soon as muffins are done, allow them to cool for just a minute or two before turning them out of the pan. Dip the top of each muffin in butter, allowing it to soak for about 10 seconds, and then press it into the cinnamon sugar mixture until generously coated. Serve warm.
Notes. You can either dip the tops in butter and sugar or the whole thing, I did mine all the way but they’re both great options. I add in 1/2c to 1c of pumpkin depending on how much of a taste I want, but usually about 1c depending on the amount of flour. It’s really personal prefrance.
