Baked Pumpkin Donuts with Maple-Cinnamon Glaze

 Source: Fortheloveofcooking

Ingredients:

2 cups of flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 cup of brown sugar
1 cup of pumpkin puree
2 eggs
2 tbsp milk
1/4 cup of butter, softened
1 1/2 tsp vanilla extract

Blueberry Coffee Cake Muffins

Ingredients: 

• 1 1/2 cups of flour
• 3/4 cup of sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup of butter, melted & slightly cooled
• 1 egg, lightly beaten
• 2/3 cup of milk
• 1 tsp vanilla extract
• 1 1/2 cups of fresh blueberries

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.

Combine the flour, sugar, baking powder, and salt together in a bowl and mix well.

In another small bowl, combine the melted butter, egg, milk, and vanilla extract. Mix well. Slowly add the egg mixture to the flour mixture until just combined. Gently fold in the blueberries. Fill muffins cups to the top (mine only filled 10).

Streusel Topping:

• 1/2 cup of sugar
• 1/4 cup of flour
• 1/4 cup of butter, cubed
• 2 tsp ground cinnamon

Combine the ingredients together in a bowl using a fork or hands. Mix until it is crumbly. Sprinkle evenly over each muffin.

Place into the oven and bake for 20-25 minutes or until a tester inserted in the center comes out clean. Let the muffins cool for 5 minutes in the pan before moving to a rack. Serve slathered with butter or plain - either way is good! Enjoy.

NOTE: Taken from Fortheloveofcooking-recipes