Saturday, November 12, 2011

French Mini Pumpkin Breakfast Puffs

Here's what happens when you don't measure, I used too much pumpkin puree because I had leftovers from roasted pumpkin and didn't want to waste that tiny little bet left (around 1/4 cup more than the recipe called for) I lost that nice crown on top of these muffins you should get! I was very disappointed, but that just goes to show, measuring can be very important in some recipes!  Lucky for me they still tasted great, just a little heavier than usual but delicious! So much for them being puffs!
 Adapted from The Cilantropist  (I used more sugar as they were not sweet enough for us and more spices)
1 cup of pumpkin canned or 1 cup  Fresh pumpkin puree 
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice 
1 cup brown sugar
1/4 cup regular sugar 
1/2 cup  canola oil
2 large eggs, lightly beaten
 1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Optional: add  1/2 cup raisins, chocolate chips or nuts

cinnamon and sugar mixed for the tops
melted butter to brush on top

Mix all the above ingredients until well combined, batter will be thick adding the optional items last.Preheat to 350 degree oven.  Heavilly spray each muffin tin or using mini tin paper liners. Bake till golden or centers are clean with a toothpick around 20 to 25 minutes.

 Brush with melted butter and sprinkle with cinnamon sugar while warm.

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