Fall and pumpkin are words that are interchangeable to us here in South Texas. As we do not get to experience so much of the seasonal aspects as many of you do. However we use the word Fall as our invitation to start enjoying everything pumpkin.
Surprisingly it has taken many attempts of making these to get the recipe just right, so I am oh so pleased to share it with you.
1 - 15oz can of organic pumpkin
2 - eggs organic
4 - tablespoons of melted butter (used my home made butter)
1 - Cup turbinado Sugar
1 - Teaspoon Vanilla
1 - teaspoon Cinnamon
1 - teaspoon Ginger
Mix all of these items together in mixing bowl at a low speed just to get the flavors all mixed up really well.
Then add:
2 1/2 - Cups of Pamela's Baking and Pancake Mix
1- Tablespoon of Baking Soda
1 - Small bag of Organic blueberries
Mix till well distributed.
Mixture should be on the thicker side.
Spoon into muffin pans - should yield 12 normal size muffins.
Cook @ 350 degrees for 20-30 Minutes depending on your oven.
Using a cake tester check to see if tester comes out clean.
The hardest part is letting them cool long enough before you want to dig in so- Enjoy
Surprisingly it has taken many attempts of making these to get the recipe just right, so I am oh so pleased to share it with you.
1 - 15oz can of organic pumpkin
2 - eggs organic
4 - tablespoons of melted butter (used my home made butter)
1 - Cup turbinado Sugar
1 - Teaspoon Vanilla
1 - teaspoon Cinnamon
1 - teaspoon Ginger
Mix all of these items together in mixing bowl at a low speed just to get the flavors all mixed up really well.
Then add:
2 1/2 - Cups of Pamela's Baking and Pancake Mix
1- Tablespoon of Baking Soda
1 - Small bag of Organic blueberries
Mix till well distributed.
Mixture should be on the thicker side.
Spoon into muffin pans - should yield 12 normal size muffins.
Cook @ 350 degrees for 20-30 Minutes depending on your oven.
Using a cake tester check to see if tester comes out clean.
The hardest part is letting them cool long enough before you want to dig in so- Enjoy
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