An old-fashioned favorite with an autumn twist!
For the donuts: In a medium sized mixing bowl, cream pumpkin, sugar and egg. Add dry ingredients and mix until mixture is thoroughly combined. Add milk gradually while mixing. Using ice cream scoop, fill 8 greased muffin tin holes. Bake at 325F for about 20-25 minutes or until golden.
For the dunking sugar: combine sugar and cinnamon together in a bowl. Melt butter in a bowl.
Dunk (I love that word!) warm muffins in melted butter and then right into the cinnamon sugar. Take a big bite with an ice cold glass of milk and jot down a note to yourself to be sure to double the recipe next time!
Variation: Instead of dunking in plain old butter, dunk muffins in Drunken Dunking Butter and then in cinnamon sugar. OH! MY! GOODNESS!
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I made these this morning but had to tweak to make them vegan 
I used 1 cup bread flour, 1/2 cup wheat flour and a tbl ground flax with 3 tbl water for the egg.
I really liked them and the kiddos ate them up
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
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fairyguidemother on 10.11.2010
lookin good and your photo is great! I am going to try these next weekend. Thanks!