Each Fall my friend April makes these delicious Pumpkin Puffs and shares them with her friends. I’m blessed to call her my friend for many reasons and these Pumpkin Puffs are just icing on the cake. She brought a batch over along with dinner right after I had my son and I remember popping one of these yummy treats in my mouth frequently when I’d be up for a late night feeding.
I asked her for the recipe so that I could make them myself. I took some to work to share and they were a huge hit. They are delicious with a good cup of coffee or tea, or a cold glass of milk.
Pumpkin Puffs
1 1/2 cup of pumpkin
1 stick of butter, melted
1 cup sugar
1 tsp vanilla
1/2 tsp salt
1 cup walnuts (optional)
1 egg
2 cups self-rising flour
1 tsp cinnamon
11oz package of butterscotch chips
Preheat oven to 375.
Combine pumpkin, butter, sugar, vanilla, salt, egg and cinnamon in a medium bowl until mixed well. Add in flour slowly, one cup at a time until it’s all mixed in and a batter has formed. Add in the walnuts if you are using them and the chips and stir gently until combined.
Spray a mini muffin pan generously with nonstick spray. Using a small scoop, fill each cup with batter. Bake for 12 to 15 minutes depending on oven.
Let cool in pan for 2 minutes then gently remove to a cooling rack. Store in airtight container when cooled.
Makes 4 dozen puffs.