Spiced Pumpkin Puffs


I’m fairly certain that we all do it.  I’m talking about doing things that we’re not exactly in favor of because everyone else is doing them.  You know what I’m talking about, right?  Wearing skinny jeans.  Buying the bazillionth Frozen item for your daughter as if she doesn’t have anything else emblazened with Anna and Elsa and Olaf.  Bacon.  Jumping off a cliff.  Pumpkin spice everything.  

But sometimes we find that things of which we were leery and resistent aren’t all that bad.  They may even make you and others happy.  Skinny jeans are great to show off that cute pair of boots.  Your daughter’s face continues to light up with each hint of “Let It Go”.  And there is absolutely nothing wrong about the bacon craze.  Will jump off cliff for it.

And pumpkin spice?  Well… here it is.  
IMG_5848 IMG_5849 IMG_5851  Spiced Pumpkin Puffs

recipe adapted from America’s Test Kitchen Spiced Pumpkin Bread

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardamom (optional)
  • 1/4 tsp ground allspice (optional)
  • 1/8 tsp ground cloves (optional)
  • 1 (15 oz) can pumpkin (not pie filling)
  • 1 cup sugar
  • 8 Tbsp (1 stick) unsalted butter, melted and cooled
  • 2 large eggs
  • 2 tsp. vanilla extract


  • 1-1/2 cups sugar
  • 3 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cloves
  • 1 cup butter, melted
  1. Generously grease two mini muffin tins.  Adjust oven rack to the lower-middle position and heat oven to 350 degrees.
  2. Whisk the flour, baking soda, baking powder, cinnamon, salt, and spices in a large bowl.  In a medium bowl, whisk the pumpkin, sugar, melted butter, eggs, and vanilla together until smooth. Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined (do not overmix).  The batter will be thick.
  3. Divide batter between the muffin cavities (about 1 Tbsp per cavity).  Bake until golden brown, about 15-20 minutes.
  4. Meanwhile, mix the sugar and spices for the coating in a medium bowl.  
  5. Remove the muffins from the tins immediately and roll in the melted butter and then in the sugar mixture, letting cool on a wire rack.  Serve.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s