I really, really do. Pumpkin pancakes, pumpkin waffles, pumpkin soup, pumpkin muffins. Yeah. I want it all. Especially the muffins. Apparently my boyfriend and his friend did too, because they only lasted 24 hours.
What you need:
1 C. Pumpkin puree (fresh or canned)
1 egg, or Ener-G equivalent to 1 egg
1/4 C. vegetable oil
1/4 C. whole milk or soy milk
1/2 C. sugar
1 1/2 Tbsp. maple syrup
1 C. flour
1 C. organic quick cook oats
3 tsp. baking powder
1/4 tsp. salt
1/4 C. pecans
1/2 C. cranberry sauce (the awesome homemade stuff)
What you do:
Preheat oven to 350. Prepare a muffin tin with muffin cups.
Beat together pumpkin, milk, oil, syrup, sugar and egg in a large bowl. In a separate bowl, combine flour, oats, baking powder and salt. Stir the dry ingredients into the wet ingredients until combined well. Add in chopped pecans.
Spoon evenly into muffin tin and top each muffin with a dab of cranberry sauce and a whole pecan. Bake for 15-20 min.
These are great for a quick breakfast when your running out the door, or for a quick snack.
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