Pumpkin Donut Muffins:

 

These are SO good and perfect for fall! They only have a very subtle pumpkin flavor, but they are so fluffy and moist on the inside. I love muffins, but these are definitely my new favorite! 

I hope you give them a try....with your favorite soup, for breakfast, a snack....whenever!

 

 

 

1 & 3/4 cup flour

1 tsp. xanthan gum

2 tsp. baking powder

1/2 tsp. salt

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg

1 tsp. vanilla

3/4 cup canned, pumpkin pie filling

1/2 cup milk

 

Coating:

3 tblsp. butter, melted

1/3 cup sugar

1 tblsp. cinnamon

 

In a large bowl, combine flour, xanthan gum, baking powder and salt. In a small bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk. Add to dry ingredients and mix just until combined. Using a 1-inch cookie baller, place one scoop in each cup of a well greased, mini-muffin tin. Bake at 350 degrees for 20-30 minutes, or until toothpick inserted in the center comes out clean and the tops of the muffins begin to get crispy. This is pretty important. You basically want to over-bake these, so they are a tad crunchy on the outside.  

Remove to wire rack to cool completely.





Combine the sugar and cinnamon in a small bowl. Lightly, dip each muffin in melted butter and roll in cinnamon/sugar mixture. Place on wax paper to cool completely. Store in airtight container in the refrigerator.

 

Note:

-These even taste good re-heated in the microwave for a few seconds.

-Recipe adapted from: Six Sisters Stuff