Pumpkin Muffins

Pin It It's that time of year.  Turkey Day is right around the corner and being in a foreign country starts to get a little sad.  Normally we love the perks of living overseas, more holiday, travel, culture.  We were in Italy just a few weeks ago, so I really can't complain, I know. 

But when no one around you understands the meaning of Thanksgiving, a day devoted to stuffing your face full of Turkey and all of the fixin's, spending time with the fam, watching football (for some, certainly not me), and the overall cozy holiday feeling, all followed by a day of shopping that would be unimaginable to most here, you feel a little homesick!  Get my drift?  Not to mention, having a Thursday off pretty much rules.  Oh Thanksgiving, how I love you.  You might quite possibly be the best. holiday. ever.
That said, being away won't stop us from diving happily into a Thanksgiving dinner and celebrating with some fellow Americans here in Belgium.
But, while I am at work on Turkey Day :(, you should think about whipping whip up these delicious Pumpkin Muffins for breakfast, to keep your family's hunger satisfied while the aroma of turkey, stuffing and pecan pie are filling your home, of course.  Better yet, whip them up the day before, I find they are even more moist the second day.

And I am sure you have leftovers from the last recipe you made using canned pumpkin.  But, if you are opening up a fresh can, don't fret.  I found this list from Simple Bites which has a great compilation of 23 ways to use leftover pumpkin puree.

This pumpkin muffin recipe is healthified, so you can feel good about serving it to the family Turkey Day morning, while you watch the parade.
 Pumpkin spice candles not necessary. 

Pumpkin Muffins
as adapted from MidniteJasmine at allrecipes.com

serves 12

3/4 c all-purpose flour
3/4 c wheat flour
1/2 c sugar
1/2 c brown sugar
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1/t nutmeg
3/4  t cinnamon
1/4 t ground cloves

2 eggs
1/4 c shredded carrots 
a heaping 1/2 c pumpkin puree
1/3 c unsweetened applesauce
1/3 c chocolate chips (more if you like very chocolatey!)

Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners.  Mix dry ingredients in a large bowl.  Mix eggs, carrots, pumpkin and applesauce in a seperate bowl.  Add the wet mixture to the dry.  Stir to combine.  Gently fold in the chocolate chips.  Fill muffin tin 3/4 full.  Bake for approximately 25-30 minutes or until a toothpick comes out clean.

Happy Turkey Day all! 


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