Pumpkin Sugar Muffins

Sugar muffins are a staple of my family’s special occasion-breakfast routine, and nothing pleases me more than whipping up the pumpkin variation of these breakfast treats. Using my mother’s tried and true recipe from her 33-year-old Betty Crocker Cookbook (and combining both its pumpkin muffin and "French Puff" recipes, ending with the fully-cooked muffins dipped in melted butter and sugared), these muffins smell and taste like autumnal heaven. I recommend enjoying them as soon as they're cool enough to take a bite! 

Pumpkin Sugar Muffins

1 egg
3/4 c. whole milk
1/2 c. canola oil
1/2 c. canned pumpkin*
2 c. all-purpose flour
1/3 c. sugar
3 t. baking powder
1 t. salt
3 t. pumpkin pie spice
1/2 c. sweet butter
1/2 c. granulated sugar

Heat oven to 400 degrees.  Grease bottoms of 12 medium muffin cups.  Beat egg; stir in milk, oil and 1/2 c. pumpkin until thoroughly mixed.   In separate bowl, sift dry ingredients (reserving 1 t. of pumpkin pie spice) and add to egg mixture to gently mix through.  Fill muffin cups 3/4 full and bake until golden brown (18-20 mins.).   Meanwhile melt 1/2 c. butter in microwave-safe small bowl; in separate bowl mix remaining pumpkin pie spice with sugar.

When muffins are done, immediately remove from pan to cooling rack.   Gingerly pick up each hot muffin and roll first in melted butter and then spiced sugar.  Return to cooling rack.  Makes 1 dozen muffins (best served day of baking -- or rewarmed the next day for just a few seconds in the microwave).

*canned pre-spiced pumpkin pie filling can be substituted, but omit the pie spice from the muffin batter.

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