Muffins and Pancake Muffins

Melissa and I are both obsessed with pumpkin for the Holidays (Halloween, Thanksgiving, and Christmas). We did not have much time to bake so we unfortunately could not make my favorite, pumpkin pie, but what we did make came close second. We made pumpkin muffins and pumpkin pancake muffins. I went to Kroger and bought a box of bread mix, a can of pumpkin puree, cupcake paper, and flour and it cost me $5. So if you are looking for something easy, cheap, and tasty this is the way to go.

*Don’t forget to preheat your oven to the temperature it calls for on the box.

We first started with the easy recipe, the muffins. The box I got was for bread, but there was a recipe right below for muffins so we followed the directions on the box.

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After they were done baking we wanted to add a tasty frosting to give them something extra. We googled a simple recipe to make the frosting. I seem to find that homemade frosting doesn’t taste good, but this was surprisingly good and it wasn’t runny which I find to be a problem with some other recipes.

Homemade Frosting:

  • 2 cups of powdered sugar
  • 2 tablespoons of butter or margarine softened
  • 2 tablespoons of milk
  • 1/2 teaspoon of vanilla

Combine all ingredients in a bowl but do not over whisk. Just until all the ingredients are smoothly combined.

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After the muffins cooled we frosted them. We added some food coloring to make the frosting orange for Halloween.

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We wanted to make pumpkin pancakes but without the mess. Melissa says she usually makes pancake muffins. We looked up a pumpkin pancake recipe and then to find out for how long we bake them we looked up a recipe for pancake muffins.

*Preheat oven to 350 degrees.

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Homemade Pumpkin Pancake Muffins:

  • 1 1/4 cups of all purpose flower
  • 1/4 cup of white sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg (I accidently added a lot of nutmeg and they tasted very good. You can add it to your taste and liking.)
  • 1 cup of milk
  • 1/2 cup of pumpkin puree
  • 1 egg beaten
  • 1 tablespoon of vegetable oil

Directions:

  1. Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl. Melissa and I couldn’t find a sifter so we combines the ingredients in a bowl whisked them to break up the flour and make it fluffy.
  2. Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. The directions said the batter should be slightly lumpy, but our batter turned out very smooth.
  3. This is the step where we stopped following the pancake recipe and followed the pancake muffin recipe. We added the pancake mix to the muffins cups. Leave enough room for the mix to rise when it is baking. Bake for 18-20 minutes.

When we initially tasted them we put syrup on them, but in the morning on the run they taste just as good without the syrup.

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These are perfect for a holiday breakfast, or any day. They are easy and definitely delicious. Enjoy!

XOXO

Mel and Darby

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