It's The Great Pumpkin Muffin, Charlie Brown

Here's a Thanksgiving confession: I really, really, really dislike (almost to the point of hate) pumpkin pie. It's oh so very gross to me. I don't often tell people why I don't like it, because the reason is also gross, so let's just leave it at the fact that I don't like it. The taste, the texture, the smell. YUCK.

BUT - in recent years I have discovered that I like other pumpkin baked goods. Pumpkin bread: good. Pumpkin pancakes: good (here I go raving about those pumpkin pancakes again....). Heck, even a pumpkin spice latte now and then is good. But the best of all is pumpkin muffins. YUM YUM. I have an old trusty recipe that I've used for a few years now, but there's not much healthy in there (aside from the pumpkin). While that is probably why it is so good, I was looking for something with a bit more nourishment for the babes.

So, after a brief Pinterest search, I found this great web site I hadn't been to before called Carrots N Cake. It's written by an author of one of my favorite magazines, Health. After reading about her on her blog, I found that Tina is an avid runner who has maintained a weight loss for 6+ years. What motivation! I plan to read a lot of her recipes, tips, blog posts, etc. Starting with this recipe for Pumpkin Oatmeal Muffins.

 

Pumpkin Oatmeal Muffins
Ingredients:

• 1 cup all-purpose flour
• 1 cup oats
• 1/2 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/4 cup canned pumpkin pie mix
• 1 egg
• 1 tbsp canola oil
• 1/2 tsp cinnamon
• 1/4 cup raisins
• 1/4 cup walnuts

Directions:

• Preheat oven to 375*F
• Coat muffin tin with non-stick cooking spray or line muffins cups.
• Combine all ingredients in mixing bowl; blend well.
• Pour batter evenly into muffin tins.
• Bake for 18-20 minutes.
• Allow to cool, and enjoy!

I made a few changes to this recipe. First, I doubled it. Nine muffins would not last long in this house, especially since I planned to take some to my friend Kat for letting me store my Thanksgiving turkey in her freezer. :) When doubling, I used 1 c. all-purpose flour and 1 c. whole wheat flour. I used just plain canned pumpkin, not the pie kind with all the spices mixed in already, and I used 1 whole can. As I was mixing, the batter seemed really thick, so I added 1/2 c. of natural applesauce and it came together nicely. They're DELICIOUS!

With chocolate chips, they are 5 Points Plus per muffin; without chocolate they are 4 Points. Worth it!

And only a little but ugly, right? Much better than this pumpkin creation.  

The First Pancake Phenomenon

To my husband's dismay, I am a fan of Gilmore Girls. Wholeheartedly a fan, in fact. In the pre-babies lazy days of summer vacation, I watched entire seasons of the show. It's so addicting. Don't you just always want Luke & Lorelai to end up together? And even though you know what happens at at the end, you get so nervous when she marries Chris! Oh, the drama.

Since the babies came along, I've not indulged much in GG. But lately on the weekends I've vowed to take a break, do no chores, and relax. It just so happens this occurs during afternoon nap, which also occurs during Gilmore Girls. Yay!

What does Gilmore Girls have to do with babies and baked goods, you ask? Well, last weekend there was an episode about Rory throwing a baby shower for Lane and something comes up where Rory explains the First Pancake Phenomenon:

Rory: Yes but Mr. Nash, you are forgetting about the first pancake phenomenon.

Lorelai: Eh?

Rory: Yes the first pancake you know? You always throw it out...

Lorelai: Why do you throw out the first pancake?

Rory: Cause the griddles too hot it gets burned.

Lorelai: Oh my God. Next year no excuses. We are make you that audition tape for Top Chef.

(http://en.wikiquote.org/wiki/Gilmore_Girls/Season_7)

So, I'm evoking the "First Pancake Phenomenon" on these sweet potato pancakes I made yesterday. They don't need to be thrown out, but there was something just not right about them...... I tried to tweak this recipe a bit, and the results are just not what I had in mind. Granted, I'm still hooked on those Pumpkin Pancakes, so maybe that's why I am not in love with these. Anyway, I'm keeping these in mind, and trying again. Isn't the unspoken rule of the First Pancake Phenomenon that you try again with a Second one?

Sweet Potato Pancakes

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 4 teaspoons baking powder
• 2 tablespoons brown sugar
• 1 teaspoons cinnamon
• Pinch nutmeg
• 2 cups milk
• 4 teaspoons melted butter, plus more for greasing skillet
• 2 whole eggs
• 1 sweet potato, cooked until tender, peeled and pureed

Directions

In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.

In my old age, I can't remember what I did to change the recipe, but I know I halved the it. And I think I added some vanilla and guessed about the amount of sweet potato since I had a tupperware full of mashed taters that I made earlier this week for the babies. Maybe that was my problem.... too much or not enough sweet taters? I used my cookie scoop to make these silver dollar pancakes - perfect size for babies.

They look good. They made a lot (21), but I bet the Second Pancake batch will be better.

 The best news about these pancakes - I plugged the recipe in to Weight Watchers and if you make silver dollar pancakes (about 1.5 T. of batter per pancake), they are only ONE POINT per pancake. Awesome. I hope the second batch turns out better so I can enjoy lots of pancakes. :)