Pumpkin Muffins and Pumpkin Pancakes

Apples and pumpkins are probably my favorite cooking ingredients at this time of year.  Here are a couple of my favorite pumpkin recipes.  I post them together because one can of pumpkin is all you will need to make both together!  I actually found the pancake recipe by searching online for a recipe that used just the amount of pumpkin I had leftover from the muffin recipe.  Both of these recipes are amazing and I wouldn't change a thing from the original recipes (I will include the links below).

Pumpkin Muffins
(original recipe can be found here)


Ingredients:
1 1/2 cups flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon



Directions:

Preheat oven to 350 degrees


Put liners in muffin cups

Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth

Whisk in the flour and baking powder mixture until just combined

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl

Divide batter among muffin cups (about 3/4 full)

Sprinkle tops with cinnamon sugar mixture

Bake 25-30 minutes until puffed and golden brown and toothpick inserted into center comes out clean

Cool in pan for five minutes and then transfer from pan to cooling rack



Pumpkin Pancakes
(original recipe can be found here)

Ingredients:
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup milk or buttermilk
1/2 cup pumpkin puree
2 eggs

Directions:
Whisk together flour, baking soda, salt, sugar, cinnamon, nutmeg, and cloves in medium bowl
Whisk together milk, pumpkin, and eggs in separate bowl
Gradually whisk the dry ingredients into the wet ingredients until incorporated
Drop mixture by tablespoonfuls onto a hot, buttered griddle
Cook for a couple of minutes before flipping to cook the other side
Repeat with remainder of batter
Serve with butter and maple syrup