Delicious Pumpkin Muffins

I've realized over the past months that this blog has been neglected. Partly, this is due to lack of time. Partly it is due to all the theological conversation I get at school. That and, you know, tests and papers and presentations. Such academic joys as those. The other week, I stumbled on an old acquaintance's blog of recipes and fun. She inspired me to offer my own blog a face lift of sorts. Perhaps a little more fun and fancy.

So, to start: Delicious Pumpkin Muffins.

The base of these muffins is Trader Joe's Pumpkin Pancake and Waffle Mix (but I suspect any similar mix will work). They don't pile over the top in traditional muffin fashion, but the brown sugar/pecan mixture makes them some of the tastiest fall treats I've had in a long, long time.
Thanks to my friend, Mariah, for the idea!



Here is the recipe:

dry ingredients:
1c. pumpkin pancake and waffle mix
1/4 c. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves

wet ingredients:
1 egg, lightly beaten
2 1/2 tbsp. melted butter
1/2 c. water
1/4 c. milk (I used skim)
1 tsp. vanilla extract
(opt) 1 tsp. sugar-free hazelnut syrup (here's the kind I like)

Brown Sugar/Pecan mixture:
1/4c. brown sugar
1/4c. pecan pieces broken up
1 tsp. ground cinnamon


Toss dry ingredients together. Mix all wet ingredients into the mix (except egg--we don't want the hot butter to scramble the egg!) After all ingredients are combined, add in the egg.

Pour batter into muffin tin.

Top with brown sugar/ pecan mixture.

Bake for 15 minutes at 350 degrees.

makes 8. (easy to double)


If you use the brown sugar/pecan mixture, it will sink into the muffin. It's a sweet surprise to a tasty fall treat!