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October 8, 2015

Breakfast at Hillary's | Pumpkin Spice Cinnamon Muffins

Breakfast at Hillary's | Pumpkin Spice Cinnamon Muffins
October 8, 2015
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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! 

Ingredients:
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



Directions:
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.
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