There’s a flow of fall holiday recipes hitting the site if you haven’t noticed. I knew there needed to be more breakfast foods as well so I came up with this tasty holiday recipe. All of the flavors combined will give you thoughts of Thanksgiving Day, hanging out with your relatives. Thankfully this gives only the good thoughts though!
One addition I’d recommend would be to add some streusel on top of the muffins. You make that by combining 1/4 cup of butter, 2 tbsp of flour, a dash of pumpkin pie spice, and something like 2 tbsp of brown sugar. Mix that up in a bowl using a fork. Then once it clumps together just sprinkle it on top of the batter before baking.
Another alternative would be to top the muffins with whipped cream, but you’d want to let them cool first. It would also be a good idea to only do that once you’re ready to serve them. Sometimes I even like to stick the muffins over a can of Reddi Whip and slowly fill the insides of the muffins with whipped cream. Again, wait for them to cool first though. Hope you enjoy the recipe and have happy holidays!
- 1½ cups of pumpkin puree
- 2 eggs
- ¼ cup of applesauce
- ¾ tsp of pumpkin pie spice
- ½ cup brown sugar
- ½ cup white sugar
- 1 cup of white flour
- 3 tsp of baking powder
- Preheat the oven to 350 degrees.
- Put the pumpkin puree, eggs, and applesauce into your blender.
- Mix on high speed until the ingredients are combined.
- Add the rest of the ingredients on the list.
- Blend on low speed for 10-15 seconds.
- Let batter rest for 5 minutes.
- Pour batter into a lightly greased muffin pan.
- Baking time varies depending on the size of your muffin pan, check them at about 15 minutes.