It’s a donut…It’s a muffin…It’s a Duffin! And it’s fan-tabulous!
I don’t say this about every recipe (okay…I say this about every recipe). But you really need to try these! These little things melt in your mouth. At our Seattle Pike Place Market, we have a little donut stall that pumps out little tiny donuts all day long. It’s called Daily Dozen and it’s a Seattle Foodie landmark. I have been going there since I was a child. These are the donuts that I measure all other donuts against.
Now I’m not saying my Duffins taste exactly like the Daily Dozen Donuts…but they are reminiscent. It’s the first thing Mr. Laughing Spatula said (right after he wiped the cinnamon sugar dust off his mouth). These baked up little treats have a fresh donut taste without all the grease (my arteries are thanking me and insist I have another!).
I used a cake pop baking pan but a mini cupcake pan or mini donut pan would work just as well. You could use a full size muffin tin but you miss the donut experience just a tick – but don’t let it stop you! These are yummy no matter what you bake them in!
Notes: I roll these in butter, I don’t dunk them…I just kinda give them a quick and messy roll. You don’t have to coat every inch of them with butter. Also I was surprised how good these were the next day – I mean really good. Mr. Laughing Spatula and his culinary side kick at work had no complaints the next day. They are my testing ground for day old baked goods….not a bad job I suppose 🙂
Make lots and share with those you love – it’s a love Duffin! Share, share share !
Pumpkin Cinnamon Duffins!
- 1 3/4 cup flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup pumpkin puree
- 1/2 cup milk
- 1/3 cup sugar
- 2 tablespoons heaping cinnamon
- 1/4 cup butter melted
- Preheat oven to 350
- Using non stick spray - coat your muffin or donut pan.
- In large mixing bowl - combine flour, baking powder, salt and pumpkin pie spice.
- In separate smaller bowl - combine pumpkin puree, melted butter, brown sugar, egg, vanilla and milk. Pour wet ingredients into dry ingredients. Mix but do not over mix.
- Fill tin 1/2 full.
- Bake for about 12-15 minutes or until a toothpick inserted comes out clean.
- While muffins bake. Melt butter in large flat surfaced bowl. Combine sugar and cinnamon and pour onto plate.
- Roll slightly cooled muffins in melted butter and toss well with cinnamon sugar mixture.
- Done and yum!