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A new pumpkin muffin


picture of Pumpkin Muffins

We had pumpkin pie for dessert on Thanksgiving and there was some of the canned pumpkin leftover. I found a new recipe on the Tasty Kitchen website for Pumpkin Doughnut Muffins and DH made them for our breakfast on Sunday. We cut back on the butter and the topping a bit and they were still quite tasty. Here's the recipe with our modifications:

Pumpkin Doughnut Muffins

1 1/2 cups flour
1 1/2 tsps. baking powder
1 tsp. pumpkin pie spice (recipe follows)
1/2 tsp. salt
1/2 cup sugar
1/4 cup butter or margarine
1 egg
1 cup canned pumpkin (not pumpkin pie filling)
1 tsp. vanilla
1/2 cup milk

Topping Ingredients:
1/4 cup sugar
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/4 cup butter or margarine, melted

In a large bowl whisk together flour, baking powder, 1 tsp. pumpkin pie spice, and salt. Set aside. In another bowl cream the butter and sugar and then add the egg. Mix in the pumpkin and vanilla. Add the flour and milk alternately to this mixture. Fill twelve greased and floured muffin tins 2/3 full (avoid using the paper liners for this recipe). Bake at 350 degrees for 20-25 mins. or until golden brown.
While the muffins are baking combine the 1/4 cup sugar, 1/2 tsp. pumpkin pie spice, and 1/2 tsp. cinnamon. Melt the butter. When you remove the muffins from the oven let them cool only slightly and then dip the tops in the melted butter and then dip them into the sugar and spice mixture. Serve warm and enjoy thoroughly.

To make your own Pumpkin Pie Spice for this recipe combine the following:
3/4 tsp. cinnamon
1/4 tsp. nutmeg (heaping)
1/8 tsp. ground cloves
1/4 tsp. ground ginger (heaping)
Mix thoroughly. This should make enough for this recipe.

Becka


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