One of my favourite recipes is for French Toast Muffins.
They are topped with cinnamon and sugar right when they are taken from the oven. They're a heavenly treat! Seeing as it's October, and because of the fact I purchased 6 cans of Pumpkin last week, I decided to incorporate pumpkin in my muffin recipe for a nice, festive treat.
They turned out fantastically well! They disappeared within 2 days of baking them.
Since I am gluten-free, I substitute flour for rice flour! Check out the recipe below and let me know if you make them!
for the muffins
- 3 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground ginger
- 3/4 cup butter (1 1/2 sticks)
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups pumpkin purée
- for the topping
- 3/4 cup granulated sugar
- 2 1/2 teaspoons ground cinnamon
- 1/2 stick) unsalted butter, melted
Preheat your oven to 350F.
In a large mixing bowl, add the flour, salt, baking soda, baking powder, and spices (cinnamon, nutmeg, and ginger). Mix and set aside.
In a second mixing bowl, add the butter (room temperature), brown sugar, eggs, and vanilla. Mix on high for 2 minutes. Stir in the pumpkin purée. Add the dry ingredients in two batches, mixing until just incorporated.
Line your pan with baking cups, and fill about 3/4 full. Bake for 20 minutes if you are using a cupcake pan, or 30 minutes for standard muffin size. Let the muffins cool for 10 minutes.
For the topping, mix the granulated sugar and cinnamon in one bowl. Melt 1/2 stick of butter in a second bowl. Brush the top of each muffin with butter, then dip it in the sugar mix.
Makes 12 standard sized muffins or 18 cupcake size muffins.