Thursday, November 7, 2013

In the kitchen on Thursday: Seasonal Muffins

After Halloween, I dismantled our display and dissected the pumpkin into seeds for roasting and the pulp for muffins. Making the muffins doubled as mother-daughter bonding.

(Muffins, hot out of the oven)
1 box gingerbread mix
1 tsp. pumpkin pie spice (optional)
1/4 C. water
3/4 C. pumpkin pulp pureed (or canned pumpkin)

Preheat oven to 350 degrees. Mix all ingredients together. Place liners in cupcake tins. Spoon in batter until each is 2/3 full. Bake for 30 minutes. Makes 10-12. Great with butter, cream cheese or plain.

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