Pumpkin Cinnamon Pull-Apart Muffins
with a Chocolate
Orange Glaze
I’ve realized that I like to do
some very eclectic flavor combinations that don’t exactly make for the simplest
names. This hit me today at work when I
told people I brought treats, and they’d ask what and I’d have to pause and say
something like, “Um, it’s like a cinnamon roll but with pumpkin. And chocolate.”
Ingredients
4T butter
1 cup milk (for sweeter bread, use sweetened condensed or evaporated
milk)
2 envelopes (4 ½ t) yeast
1 29oz can pumpkin pie mix
2 ¼ cup sugar, divided
2t salt
6 - 7 cups flour
2 cups mini chocolate chips
Directions
Proof yeast with ¼ cup warm water
and ¼ cup sugar. Wait until frothy. While
proofing, warm milk and melt butter together in a small pan on the stove. Add pumpkin to yeast mixture with 3 cups
flour and salt and then add the milk and butter mixture. Add flour 1 cup at a time until smooth and
consistent and elastic. Allow to rise in
warm place until double.Roll out like you would for cinnamon rolls. Spread melted butter and sprinkle with a cinnamon, sugar and nutmeg mixture. 1 cup sugar, 2 t cinnamon, ½ t nutmeg. Sprinkle with mini chocolate chips. Instead of rolling, cut into equal strips and stack strips on top of eachother. Cut into pieces and place in greased muffin tins.
Allow to rise in warm place until
double.
Preheat oven to 350, bake for
20-25 minutes, until golden brown. Cool
in pan for 10 minutes, then move to wire rack.
Glaze
4t butter
¼ cup packed brown sugar
3T milk
½ cup cocoa powder
2T light corn syrup (this allows the glaze to harden instead of
remaining gooey)
2T orange extract
1 ½ cup powdered sugar
Melt butter, brown sugar, milk,
and extract together on stove top until boiling. Remove from heat and stir in powdered
sugar. Drizzle on top of muffins. Serve warm or save for later.
ENJOY!
