Yum
I hope everyone had a wonderful Thanksgiving holiday filled with love, family, friends, and lots of good food!
Let's talk about leftovers. One of the best things about the Thanksgiving feast is all the leftovers that you can eat for days! Don't you agree? Some just love having another plate of that turkey dinner with all the sides and a slice of pie. Some want to re-create those leftovers into a totally new dish like my Turkey Tex-Mex Quesadillas, Turkey and Swiss Panini, or my Turkey Wild Rice Soup. These are great ways to use that leftover turkey, but what do you do with extra cans of pumpkin?
Well, I have several ways that you can use a can a pumpkin! Let start out with a breakfast dish.
These are perfect to whip up on the weekend or anytime over the cold winter months. The kids LOVE them, and they are great for quick breakfasts on the go, or as a little sweet something with a cup of coffee or tea in the afternoon. This is a small batch of 6 muffins which is just perfect when you want just a little something.
The pumpkin flavors pop in this moist muffin that's studded with mini chocolate chips. Heaven! The combination of pumpkin and chocolate is hard to beat. I used mini chocolate chips so that the chocolate flavor is plenty throughout the muffing although you can use regular chips if you like. Dark chocolate chips would be awesome as well.
What equipment do I need? I always keep this six cup muffin tin on hand for small batches. It works perfectly. I also can't make muffins with out my trusty scoop. This is a "necessity" for even sized muffins in my house! Other staples such as this and this help make baking easier.
This recipe won't use up that whole can of pumpkin, so make sure to save the rest in a sealed container in the refrigerator so you can make my next pumpkin recipe coming up!
Enjoy a hot breakfast and the flavors of the season. These muffins will leave you wanting more!
Small Batch Pumpkin Chocolate Chip Muffins
yield: 6 muffins
1 cup pumpkin puree
1/4 cup canola oil
1 large egg
1/2 tsp pure vanilla extract
1 cup all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/3 cup mini chocolate chips
Preheat oven to 400 degrees. Spray a 6 tin muffin pan with cooking spray and set aside.
In a small bowl whisk together pumpkin puree, oil, egg, and vanilla. Set aside.
In a large mixing bowl add flour, sugar, baking powder, salt, and pumpkin pie spice. Stir to combine. Add wet ingredients and mix until the flour is just blended. Don't overmix. Fold in mini chocolate chips.
Scoop batter into 6 muffin tin wells. Bake for 20-22 minutes. Remove from the oven an cool on a wire rack. Serve with butter if desired.
Let's talk about leftovers. One of the best things about the Thanksgiving feast is all the leftovers that you can eat for days! Don't you agree? Some just love having another plate of that turkey dinner with all the sides and a slice of pie. Some want to re-create those leftovers into a totally new dish like my Turkey Tex-Mex Quesadillas, Turkey and Swiss Panini, or my Turkey Wild Rice Soup. These are great ways to use that leftover turkey, but what do you do with extra cans of pumpkin?
Well, I have several ways that you can use a can a pumpkin! Let start out with a breakfast dish.
SMALL BATCH PUMPKIN CHOCOLATE CHIP MUFFINS
These are perfect to whip up on the weekend or anytime over the cold winter months. The kids LOVE them, and they are great for quick breakfasts on the go, or as a little sweet something with a cup of coffee or tea in the afternoon. This is a small batch of 6 muffins which is just perfect when you want just a little something.
The pumpkin flavors pop in this moist muffin that's studded with mini chocolate chips. Heaven! The combination of pumpkin and chocolate is hard to beat. I used mini chocolate chips so that the chocolate flavor is plenty throughout the muffing although you can use regular chips if you like. Dark chocolate chips would be awesome as well.
What equipment do I need? I always keep this six cup muffin tin on hand for small batches. It works perfectly. I also can't make muffins with out my trusty scoop. This is a "necessity" for even sized muffins in my house! Other staples such as this and this help make baking easier.
This recipe won't use up that whole can of pumpkin, so make sure to save the rest in a sealed container in the refrigerator so you can make my next pumpkin recipe coming up!
Enjoy a hot breakfast and the flavors of the season. These muffins will leave you wanting more!
Small Batch Pumpkin Chocolate Chip Muffins
yield: 6 muffins
1 cup pumpkin puree
1/4 cup canola oil
1 large egg
1/2 tsp pure vanilla extract
1 cup all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/3 cup mini chocolate chips
Preheat oven to 400 degrees. Spray a 6 tin muffin pan with cooking spray and set aside.
In a small bowl whisk together pumpkin puree, oil, egg, and vanilla. Set aside.
In a large mixing bowl add flour, sugar, baking powder, salt, and pumpkin pie spice. Stir to combine. Add wet ingredients and mix until the flour is just blended. Don't overmix. Fold in mini chocolate chips.
Scoop batter into 6 muffin tin wells. Bake for 20-22 minutes. Remove from the oven an cool on a wire rack. Serve with butter if desired.
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They are very good I wonder if I used a mixer would they be a little lighter in texture
ReplyDeleteI wouldn't suggest using a mixer. One thing about muffins is that they come out tough if you "overmix" the batter. The batter should just be brought together without much stirring. Even if there are a few streaks of flour in the batter that would ok. Hope that helps!
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