Pumpkin Pecan Crumb Topped Muffins

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Have extra cans of pumpkin?

I'll show you what to do with it.  I always seem to have either an open can or extra cans of pumpkins around.  One good way to save that pumpkin is to portion it into muffin tins and freeze them.  Then you can take out a couple, thaw them and use them all winter in recipes.  Pumpkin smoothie anyone?

Another way is to make my fabulous Pumpkin Pecan Crumb Topped Muffins.  Hot from the oven, bursting with the aromas of fall, these muffins will bring comfort to your soul!  Filled with pumpkin, and spices such cinnamon, ginger, and cloves, and topped with a sugary crumble, you will be dancing a jig when you bite into these tender muffins.  

PUMPKIN PECAN CRUMB TOPPED MUFFINS

Perfect for breakfast on Thanksgiving morning, or the day after! 

MAKE AHEAD!  You can make these ahead and just reheat them in the oven covered in foil, at 350 degrees for 10 minutes.  How simple is that?  Or you can freeze any leftovers to pull out for a quick breakfast on the run during winter.

Any way you serve these up they are a winner!
Enjoy!

Pumpkin Pecan Crumb Topped Muffins

Makes 6

1 1/4 cups all-purpose flour
1/4 cup sugar
2 Tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 cup canned pumpkin
1/4 cup 2% milk
2 Tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans

Crumb topping:
3 Tablespoons packed brown sugar
3 Tablespoons finely chopped pecans
2 Tablespoons all-purpose flour
2 Tablespoons cold butter

Preheat oven to 400 degrees.

In a large mixing bowl add flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt.  Whisk to blend.  Add the egg, pumpkin, milk, oil, and vanilla.  Stir together just until combined.  Fold in chopped nuts.

In a small bowl add all crumb topping ingredients. Cut in butter with 2 forks or using your hands until the mixture is crumbly.

Using a scoop, fill muffin tins, sprayed with non-stick cooking spray, almost all the way full.  Top with crumb topping.

Bake 20 minutes until tops are golden brown.  Allow to cool in the pan 10 minutes, then remove from pan.  Serve warm.

                  

Thanksgiving Side Dishes: 10 Exciting New Choices

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One of the things I love about Thanksgiving are the traditions.  Food being one of them we have family favorites that HAVE to be made every year otherwise it just wouldn't be Thanksgiving.  One of those dishes is only made that one time of year, so we all wait with baited breath for that one dish!


Another thing I love about Thanksgiving is the ability to try NEW side dishes.  Since there are so many side dishes included with this meal I take the opportunity to throw one or two new dishes along with our standards.  These can be rotated out each year with more new recipes, and this keeps our menu interesting and fresh.

THANKSGIVING SIDE DISHES: 10 EXCITING NEW CHOICES

I'm happy to share with you some of the new side dishes that I've made over the years that have been a hit with the family and guests.  Try out some of these this year in addition to your standard menu.  Who knows, you might find a new favorite tradition!


Happy Thanksgiving!

Stonefire Grill’s Roasted Cauliflower with Tahini Sauce

Orange Salad with Arugula and Spinach

Sautéed Zucchini with Mint, Basil & Pine Nuts

Sauteed Shredded Brussels Sprouts

Blood Orange and Pear Salad with Lemon Vinaigrette

Winter Slaw

Ginger Glazed Roasted Carrots & Green Beans

Seven-Grain Salad with Roasted Pepper, Feta, and a Mustard Dressing

Arugula Spinach Salad with Feta, Cranberries & Pecans

Risotto with Mushrooms and Sage










You may also like:


Thanksgiving Favorites: Side Dishes
Classic Thanksgiving Side Dish: Mashed Potatoes - Make Ahead Tips!
Thanksgiving Tips, Recipes, and Ideas

Quick and Decadent Apple Butter Crescent Rolls

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Let's talk breakfast.

Today I wanted to bring you a short but very informative post on a breakfast item that we adore!

QUICK AND DECADENT APPLE BUTTER CRESCENT ROLLS

This insanely easy dish will make your mouth water.  This fresh twist on the classic crescent roll has turned the basic into a breakfast extravaganza.  With nothing more that 2 ingredients you have luscious, hot pastries for your breakfast that will have everyone scrambling for seconds!

I've brought you several of these before such as these Pumpkin Citrus Crescent Rolls and Lemon Blueberry Crescent Rolls, but today we are focusing on fall flavors and bringing in apple butter to the mix. Tender crescent rolls fresh from the oven and bursting with hot apple butter.  Yes please!  These treats are the perfect breakfast pastry, snack, or even dessert.  Everyone will love the cinnamon apple flavor, and if you want to take it up a notch add some sautéed apples that have been finely diced!  Heaven in a can.

Enjoy!






Quick and Decadent Apple Butter Crescent Rolls

Makes 8

1 can of refrigerated crescent rolls (I used Pillsbury)
4 T of apple butter, homemade or jarred (I use this one) 

Heat oven to 375 degrees.

Unroll crescent rolls and separate each triangle.  Brush apple butter over each triangle.  You can use more or less to your taste. (Make sure not to use too much or it will ooze out!)  Roll up starting from the wide end and creating a crescent roll.

Place on a baking sheet with parchment paper.  Bake 8-10 minutes until golden brown.  Serve hot.

Easy Country Blueberry Pancakes

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Mom loved to gather recipes.  It was a hobby that she and all of her female relatives spent doing in their leisure time.  I remember mom talking with my aunt and grandma about a great recipe and writing them down on recipe cards.  I even remember mom getting recipe cards in the mail of treasured recipes from a distant relative like Aunt Grace who lived in Ponca, Oklahoma.

I spent a lot of time with mom re-writing all of those heirloom family recipes and want to share one with you today.

It's Sunday morning and the sun is trying to peak out.  Time for something hearty like eggs and bacon, but let's throw in some pancakes for good measure.  So I'm in the mood for something simple to make, but one that has been passed down.  Off to the recipe box to pull out my mom's Aunt Grace's recipe for Easy Country Blueberry Pancakes.  

EASY COUNTRY BLUEBERRY PANCAKES

The ingredients are basic and readily available from your pantry, but the end result is an outstanding, country fresh pancake that is light and fluffy and bursting with blueberries.

Make sure to do yourself a favor and your family as well and make these this weekend.  One bite and you will be sold on the classic flavor and tender goodness this pancake has.  

Thanks to mom's Aunt Grace for an excellent family recipe that I'm proud to share with all of you.

Enjoy!

Easy Country Blueberry Pancakes

by Aunt Grace

1 3/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
2 eggs (use large) 
1 1/4 cups milk (use whole milk) 
4 tablespoons unsalted butter, melted
1 cup blueberries 
butter for the pan

In a medium bowl, add the flour, baking powder, salt, and sugar.  Whisk to combine.  Add the eggs, milk, and melted butter.  Stir together until just combined.  Add the blueberries, and lightly fold in.  

Heat a non-stick skillet or griddle over medium heat until hot.  Add a dab of butter to the skillet and spread around.  Pour batter for pancakes and allow to cook until bubbles form and the bottom is golden brown.  Flip pancakes over and cook until cooked through and golden brown, about 1 minute.  Serve with syrup.

Slow Cooker Shredded Chicken (Mexican Style)

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Last year I brought you a great semi-homemade way to make Shredded Chicken Taco Meat using a slow cooker.  It's super simple and tastes great in a pinch, but now we are going to explore an even better version.  A totally, made from scratch version.

From scratch?  Yes!  You will be using all your own spices rather than taco seasoning and adding in some flavors and textures that will produce a chicken dish that is outstanding!  You'll still get to use the slow cooker and therefore the benefit of hands off cooking.  Here's the one I use.  Prepare your food in the slow cooker in the morning, and when you get home from work the house will smell like your favorite

taqueria!

SLOW COOKER SHREDDED CHICKEN (MEXICAN STYLE)

So what can you do with Mexican Style Shredded Chicken??  Well, how about filing for tacos, burritos, chimichangas, tostadas, flautas, chicken tortilla soup, enchiladas....it's endless I tell you!  And there is another plus to this recipe.  Make a big batch and freeze the shredded meat in portioned batches for future meals.  How great is that!

We ended up making street tacos with our chicken.  I found really small flour and corn tortillas at our Smart & Final store and they were the perfect bite sized vehicle for our tacos. 

This chicken meat is so versatile and has the BEST flavor you will want to keep this recipe handy because you'll be making this one often!

Enjoy!





Slow Cooker Shredded Chicken (Mexican Style)

1-1/2 - 2 pounds chicken breasts
1/2 cup medium salsa
1 4 oz. can mild diced green chilies
1 14.5 oz. can low sodium diced tomatoes, drained
1 tablespoon chili powder
1 teaspoon salt
1 tsp ground cumin

1 tsp garlic powder 

1 tsp onion powder
1/2 tsp paprika

1/2 tsp dry oregano

1/2 tsp black ground pepper
1 tsp chipotle chili pepper seasoning (I used Mrs. Dash, no salt)

Place the chicken breasts in your slow cooker.

Add the remaining ingredients and place the lid on the slow cooker. Cook on high for 2-4 hours or on low for 6-7 hours.

Remove chicken and place on a cutting board and allow it to cool, enough to handle.  Shred chicken and return to the slow cooker so it absorbs some of that seasoned juice.  Strain the meat from the juices to use.

adapted from Carlsbad Cravings, Easy Slow Cooker Shredded Mexican Chicken