We are focused. Focused on turkey dinner with all the fixings. Oh, and pie. Pie with fresh whipped cream. We’re almost there, friends. So close we can practically taste the gravy on the mashed potatoes. But wait- there’s something really important we need to do. We need to remember the most important meal of every day: breakfast. (Yes! Even on Thanksgiving Day!)
Let’s not eat like a sumo-wrestler and focus on just one large meal. We don’t eat like that every other day so why does Thanksgiving Day turn into that type of day? We need something small, we don’t want to eat a huge breakfast. We need to save a little room for the good stuff.
Mix this muffin batter the night before Thanksgiving and store the batter covered tightly in the refrigerator until the morning when you can scoop them into your muffin cups and pop them into the oven before the Turkey hogs the space.
I’m making these muffins Wednesday night for my family so that we can eat them on the way to the local Turkey Trot 5K bright and early Thursday morning. These muffins are packed with plenty of cinnamon and pumpkin flavor to make them a yummy festive treat.
Your stomach will thank you.
2 cups flour
1/2 cup packed brown sugar
1/2 cup white sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
2 large eggs
1 cup Greek Yogurt
1 cup pumpkin puree
2 tablespoons olive oil
1/4 cup milk
In a large bowl, combine flour, sugars, baking powder and spices. Set aside.
In another bowl, combing eggs, Greek Yogurt, pumpkin puree, olive oil and milk.
Spoon batter into muffin pan lined with muffin cups. Fill almost to the top of the paper. (If the cups feel more papery than waxed, spray them with a little non-stick cooking spray before filling them with the batter.)
Top with your favorite toppings, bake for 20 minutes at 350 degrees. Cool on a wire rack.
RED WALNUTS: Recently, I was given Red Walnuts to try. Not only are these walnuts beautiful in color, they are delicious tasting as well. Red Walnuts are created by naturally grafting Persian red-skinned walnuts into larger and creamier English walnuts.The result is a softer, creamier and beautiful looking walnut. I’m working on a few more recipes using these Red Walnuts for the holidays, but for now I think they look (and taste) perfect atop these muffins!
RAW PUMPKIN SEEDS: Top with raw pumpkin seeds. They’ll toast while baking.
CINNAMON SUGAR: Combine 3 tablespoons sugar with 1/2 teaspoon cinnamon in a small bowl. Sprinkle on top of muffins before baking.
GRAHAM CRACKER CRUMBLE: In a food processor, process 3-4 graham crackers until fine. Add 1/4 teaspoon cinnamon and 1 ounce cold cream cheese and pulse until large crumbles form. Sprinkle on top of muffins before baking.
iFresh Sales and Market Development graciously gifted me their products to experiment with. As always, all thoughts and opinions are my own. Thank you for supporting Red Walnuts which allows me the opportunity to create content, such as this, for Figs & Feta. If you can’t fine these products in your local market or specialty store you can order them here.
©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!