When weekends morning happen here and we don't have plans, we like to be super lazy and catch up on the DVR, but we still like to make a yummy breakfast. This past fall there was discussion of another great pumpkin shortage, so whenever I saw pumpkin in the store I bought at least 2 cans of it. After only making pumpkin blondies and a pasta dish, we had a whole lot of canned pumpkin sitting in our cabinets! So, on a recent Saturday morning I decided pumpkin muffins would make the perfect breakfast - who said pumpkin was just a fall food!
Using my mom's trusty 70's edition of the Joy of Cooking, I found a recipe for Quick Pumpkin Bread, which turned into muffins (because they are so much better then bread!)
After the batter was nice and smooth and the ingredients were fully incorporated I poured it into greased muffin tins and filled them about 3/4 of the way up. I placed them into a 350 degree oven for about a half hour.
Once 30 minutes had passed the muffins were done. I had to double check with a toothpick because they looked a bit under-cooked, but it came out clean! These muffins were great - super moist and flavorful. On a colder March day, these muffins were the perfect breakfast.
- 1 3/4 cups of flour
- 1/4 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/4 teaspoon of ground cloves
- 1 1/3 cups of sugar
- 1/2 cup of shortening
- 2 eggs
- 1 can of pumpkin
- 1/2 cup of water (or milk)
- 1/2 teaspoon of vanilla
|Dry Ingredients (including sugar)|
|with shortening and eggs|
|With everything else!|
Such an easy breakfast for a lazy weekend morning!
What do make for an easy weekend breakfast?