Hey, Hey Little Pumpkin Muffin

My pumpkin baking and cooking is not limited to the Fall holiday season, it is just kicked into overdrive. From Pumpkin bread, lattes, bagels, muffins, pancakes, cheesecake...the list goes on. I haven't tried something Pumpkin that I don't like.

Made these Pumpkin Pancakes a few weeks ago, delish! I didn't use a bisquik base, but made them from scratch. High Five! So with the latest muffin trend here in the Dewey house, I wanted to continue that. I used this Pumpkin Pancake recipe and put it into muffin tins. Add chocolate chips. Devour. Repeat.

Can you smell them fresh from the oven? Scoot closer.

Pumpkin Pancakes (from scratch, original recipe by me)

1 1/2 cup milk (soy or dairy-free work well too)
1 cup pumpkin puree (room temp)
1 egg
2 tablespoons apple sauce (in place of vegetable oil)
2 tablespoons white vinegar
2 cups flour, white or whole wheat
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground all spice
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 - 1/2 teaspoon salt
1-2 teaspoons ground flaxseed
*Optional: 1 teaspoon vanilla extract, chocolate chips

In one bowl, combine all wet ingredients, mix. In another bowl, combine all dry ingredients. Preheat oven to 350 degrees. I used re-useable muffin tins, sprayed with non-stick spray. Add dry mix into pumpkin/wet mix and mix until JUST COMBINED, don't over mix. Muffins/pancakes will be tough. Add chocolate chips at the end.  I scooped a heaping spoonful into each muffin tin. Baked for 15-18 minutes, until done in the middle.

Second batch, ran out of batter. Used water to fill empty spaces.

Here's a tip. If you run out of batter (I got 20 muffins total out of the batter), fill remaining empty spaces with water. This will help muffins bake more evenly. Works..like..a..charm!!

Aren't they cute? These will make great grab-n-go breakfasts too! If I don't eat them all before dinner :)