It’s pumpkin season!! Time to get cozy and we have 2 perfect pumpkin treats to make your fall days even better!
Grab your baking buddies and a warm drink and get baking!
Ingredients:
1 2/3 Cup Flour
1 Cup Sugar
1 Tbsp. Pumpkin Pie Spice
1 Tsp. Baking Soda
1/4 Tsp. Baking Power
1/4 Tsp. Salt
2 Eggs
1 Stick Melted Butter
1 Cup Canned Pumpkin
1 Cup Mini Chocolate Chips
Instructions:
Heat oven to 350°F. Grease muffin cups with butter or cooking spray or line them with cupcake liners.
In a large bowl, mix dry ingredients.
Whisk together eggs, pumpkin & butter. Stir in chocolate chips. Pour the mixture into the dry ingredients and fold in with a rubber spatula until the dry ingredients are moistened.
Bake for 20 to 25 minutes until springy in the center.
Ingredients:
2 Cups All-Purpose Flour
1 Tbsp. Baking Powder
1 Tsp. Salt
1 1/2 Tsp. Cinnamon
1/2 Tsp. Ground Ginger
1/2 Tsp. Nutmeg
1/4 Cup Brown Sugar
1/4 White Sugar
1 Tsp. Vanilla Extract
1 Cup Pumpkin Puree
2 Eggs
4 Tbsp. Melted Butter
1/2 Cup Milk
Instructions:
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg.
In a separate medium bowl, whisk together both sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
Pour the wet ingredients over the dry ingredients and whisk to combine. Do not overmix.
Set the batter aside for 5 minutes.
Butter the griddle or spray with cooking spray. Pour out 1/3 cup of batter for each pancake and spread a bit. Cook each pancake for approximately 4 minutes per side.
