Since I have been charged with helping my mom and sister prepare Thanksgiving breakfast and dinner, I have been trying a few new things a week that I might be able to use during the holidays. Last week, I made the Ham, Egg and Cheese bake. This week, I made these Pumpkin Muffins. And next week, I am making a hashbrown breakfast casserole.
But back to this week...the pumpkin muffins. I got this out of the Cooking Light magazine a few years back and forgot to make it last Thanksgiving and decided it needed to be made before another year had passed. I love pumpkin. Ironically, not pumpkin pie, I would rather have pumpkin breakfast treats or soups.
But why is this a Cooking Light recipe? And if it's light, does it actually taste good? They were much lighter because the recipe calls for buttermilk instead of butter sticks. However, I thought they could use a little help and added a little bit of struesel to the top of each muffin before I threw them in the oven for some extra crunch (2 parts brown sugar, 1 part flour). These were really great and you can mostly make it from things you have around your kitchen already if you are like me and always have a can of pumpkin and some raisons sitting around. I will say that this was my first time cooking with molasses and I think I am going to look for a few more molasses recipes.
Mom, I think we have a keeper!
Thanksgiving Tip: You can make these up to 2 days ahead of time and then throw them into a greased pan on Thanksgiving morning.