Friday, November 9, 2012

Pancake Muffins and Pumpkin Puree!

As I spent an insane number of hours in the kitchen today (too many kitchen projects in one day!), one of the things I made was pumpkin puree.

The pumpkin puree was super easy to make, but warning it was a little time consuming.  Maybe a good rainy day project.  There were parts that my kids helped with, and loved doing it!

To get the recipe for making the very simple pumpkin puree, click here.

Here is a shot of just a little of the huge mess I made during my long day in the kitchen.  Oyee!

When I had the pumpkin pureed, I decided to add it to a pancake recipe that I made as a treat for my daughters birthday.  These are pumpkin pancake muffins, and they taste amazing!!!

I love these for their taste, and because I can make these ahead of time, and not have to wake up early.  :)  Also no standing at the griddle required!  Yay!  Yummy food made easy!

To make enough to feed our family of 5 I tripled the recipe, which made 36 pancake muffins.  That was way more than enough, as 2 times the recipe would be plenty.  You can find the recipe here.  I used coconut oil instead of vegetable oil, which is much healthier and tastes soooo good!

To make the pancake muffins... pour the batter into well greased muffin tins, instead of on the griddle.  I poured 1/3 cup of the mix into each muffin hole.  I cooked them at 325 degrees for about 15 minutes, or until a tooth pick inserted into the center comes out clean.  I added Trader Joe's chocolate chips to some for a little added fun.

Happy eating!  :)

1 comment:

Natalie Kemp said...

The kids really loved these! Two batches would have been plenty, as four of us at only 11 of them and were full. But hey, left overs means less cooking tomorrow. :)