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 :)

Pumpkin Pancakes

Fall is leaves, cool temperatures, warm socks, hot chocolate & Pumpkin anything.

I love pumpkin anything, any time of year. Since everyone else is into pumpkin baking and the only thing I've baked pumpkin-wise has been bread, thought I'd give these a try. But, why do it the easy way? Let's do everything from scratch. Don't worry, its not much more work (seriously), I just didn't have the easy stuff (pancake mix) on hand. As I'm stocking up on pumpkin now, the real ones and baking them myself, I might as well make some good stuff with them. These are great for dinner the next day, or any time of day FYI.

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

In a bowl, mix milk, pumpkin, egg, apple sauce & vinegar. If using vanilla add into milk mix. In a separate bowl combine flour, brown sugar, baking powder and soda and spices including flaxseed. Can use more flaxseed if you'd like. Adds a nutty-er taste but hardly can tell. Stir dry ingredients into wet ingredients just enough to combine. Not mixing too much or the batter will make the pancakes too "heavy". I still haven't perfected this. Poor onto hot griddle and flip over when 'bubbling' begins. 

I'm not the best at cooking pancakes, still working on that. These had a slight enough pumpkin flavor but not overpowering. Personally, next time I'd add more pumpkin, vanilla and more cinnamon.