Sunday Muffins

There's nothing better than a pumpkin muffin on a cool morning in the fall..I used a pretty basic pumpkin muffin recipe and decided to add a brown sugar-pecan topping. I don't know why we call them muffins..it's just cake in a paper liner. Somehow, it's just not so bad calling it a muffin; anyhow, the recipe follows the picture, and I hope you like them as much as I do.

1-1/3 cups granulated sugar
1/2 cup of butter

2 eggs

2 cups flour
4 tsp baking powder
1 tsp cinnamon
1/2 tsp salt

1 cup of pumpkin
4 Tbsp of heavy whipping crea, but you can use milk

Topping: 1/2 cup of brown sugar, pecans

Cream together sugar and butter. Add eggs and beat well. In a separate bowl, combine flour, baking powder, cinnamon, and salt. In yet another bowl, combine pumpkin and milk. Add flour mixture and pumpkin alternately to creamed mixture, beating well after each addition. Spoon into paper liners. Then combine about half a cup of brown sugar and some chopped pecans. Top the muffins with as much as you want. Bake at 350 degrees for about 18 minutes, but make sure they are done.

You pour the coffee, and I'll serve the muffins! Thanks for stopping by.

Sunday Baking

Good Sunday afternoon! I know I should probably put this over at the Four Seasons Cafe, but I need something to go here, since I don't have anything picture worthy..I did start on BBD Midnight Watch and will have a picture of that to share soon. But I had a craving today for some muffins. I have a new recipe for Sour Cream-Lemon muffins, but that leaves my DH out, since he's not crazy about lemon and you will never see or hear of him eating sour anything. I decided it was time for my French Breakfast Puffs, only I made them in miniature muffin cups this time--they are about 3 bites--now I don't have to feel badly for eating a dozen of them. :)  I have been making these since my kids were quite small, and they never get tired of them. Recipe below picture, and I would like to thank you for stopping by.

Mini French Breakfast Puffs

1/2 cup granulated sugar
1/3 cup softened butter
1 large egg at room temp
1-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk

Cream together sugar, butter, and egg. In a separate bowl, sift together flour, baking powder, salt, and nutmeg. Add to creamed mixture alternately with milk, beating well after each addition. Spoon into greased muffin pan. Bake at 350 degrees for about 12 minutes. If you use a regular muffin pan, bake about 20-25 minutes.

While muffins are baking, melt 6 tablespoons of butter. Combine 1/2 cup of sugar and a teaspoon of cinnamon. Dip warm muffin tops into the melted butter and then into the cinamon-sugar mixture to coat.