Hey Everyone!!!
I still have pumpkin left from yesterday's recipe. So, in an effort to not waste food I decided to give another pumpkin recipe a go. This was AMAZING! So soft and fluffy. Believe it or not went great with some Canadian bacon and egg thrown on there for some additional protein. =)
Ingredients
- 2 TBSP Arrowhead Mills Organic Buckwheat Pancake & Waffle Mix
- 2 TBSP Pumpkin Puree
- 1 Large Egg
- 1 TBSP Organic Maple Syrup
- Pinch of Salt
- Pinch of Ground Cinnamon
- 1/2 TSP Organic Vanilla Extract
Directions
Heat oven to 350 degrees. In a bowl, whisk all ingredients together. Pour batter into a greased souffle bowl. Bake until center is done and muffin is golden brown.
Like I said, I put Canadian bacon and egg on mine. It gave it that sweet & salty taste. This recipe is great by itself, with nut butters, jelly, etc. The options are endless.
**You can also use pureed banana or apple sauce to change the flavor of this muffin. Add nuts for a little extra texture. Or even omit the cinnamon and add some herbs of choice if you want a more hearty flavor from the pumpkin**
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