Pumpkin Puffs
Cozy pumpkin puffs with cinnamon, nutmeg, and raisins—sweet, spiced, and perfectly portable for breakfast, brunch, or a quick snack. Ideal for fall gatherings or a kid-friendly treat.
Ingredients
Instructions
- Sift together flour, salt, cinnamon, baking powder, nutmeg, and sugar substitute.
- Cut in vegetable oil and fruit juice until mixture resembles coarse crumbs.
- Add beaten egg, canned pumpkin, and skim milk; stir until just combined.
- Fold in raisins.
- Spray a muffin tin with nonstick spray or line with paper liners.
- Fill each cup about 3/4 full with batter.
- Bake at 400°F for 15 to 20 minutes, until golden brown.
- Let cool slightly before serving.
Tips & Substitutions
To enhance the flavor of your Pumpkin Puffs, consider substituting half of the skim milk with a plant-based milk like almond or oat. If you prefer a bit more texture, you can add chopped nuts or dried cranberries. For a twist, try adding a touch of vanilla extract to the batter. Remember to adjust baking time if you make larger puffs.
Serving Suggestions
These Pumpkin Puffs make a delightful breakfast treat or snack. Serve them warm with a dollop of whipped cream or a drizzle of maple syrup. They pair beautifully with a hot cup of coffee or tea. For a complete brunch experience, consider serving alongside Karin's Cake Brownies or a fresh fruit salad.
Storage & Reheating
Store any leftover Pumpkin Puffs in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, simply pop them in the microwave for about 10-15 seconds or warm them in the oven at 350°F for a few minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Puffs contains roughly 281 calories, with 4g protein, 52g carbohydrates, and 8g fat. It is a good source of vitamin A (19% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1034mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth. You'll need about 1/2 cup of cooked pumpkin. Adjust the moisture in your batter slightly, as fresh pumpkin may have more water content than canned.
What can I use instead of sugar substitute?
You can substitute the sugar substitute with regular granulated sugar if you prefer. Use the same amount, but keep in mind that this will alter the calorie count. Alternatively, consider using honey or maple syrup, though you may need to adjust the liquid ingredients slightly.
How can I make these Pumpkin Puffs gluten-free?
To make Pumpkin Puffs gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum, which will help mimic the texture of traditional flour. The rest of the ingredients can remain the same, but always check labels for gluten-free certification.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).