The Brunette Shake

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.