Monday, October 14, 2013

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
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.
-These even taste good re-heated in the microwave for a few seconds.
-Recipe adapted from: Six Sisters Stuff
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