Thanksgiving Muffin

  • 1 1/2 C all purpose flour
  • 1/2 C quick oats
  • 1/2 C pecans, chopped
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 C canned pumpkin
  • 4 egg whites or 2 whole eggs
  • 1/2 C honey
  • 1/3 C apple juice
  • 1/4 C canola oil
  • 2 T quick oats

Spray a muffin tin with a non stick cooking spray.
Preheat oven to 375 degrees.
Sift together the flour, baking powder, pumpkin pie spice, baking soda and salt.
Add 1/2 C oats and the pecans and blend together.
In a separate bowl blend the pumpkin and egg whites being sure they are mixed together well.
Add the honey, apple juice and oil and continue mixing until well combined.
Pour the pumpkin mixture into the flour mixture.
Mix until just moistened.
Pour the batter into the muffin cups.
Sprinkle the tops with the 2 T oats.
Bake 25 minutes or golden brown.

This muffin is perfect for Thanksgiving morning. Make them ahead of time and just pop them in the microwave for all your holiday guests. Your guests will be satisfied but not too full to eat that wonderful turkey in a few hours.

Here are some tips on how to freeze these muffins. And here is another great freezer muffin recipe. Give these apricot muffins a try.

The Homemaker’s Hutch Magazine

Homemaker's Hutch February IssueHomemaker's Hutch Magazine

With Easter just behind us, we thought it would be nice to focus this month on Gratitude We feel very thankful to have such wonderful people in our lives and are enjoying the ever growing Homemaker’s Hutch community. If you haven’t already done so, please stop by the Facebook Page and say Hi.

You’ll also find an interesting article about “Letting go of Frazzled” and lots of help and inspiration for crock pot cooking

Since April is also a month when many of us start our gardens, there’s plenty of tips and advice on the topic as well.

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