I am a member of the Collective Bias® Social Fabric® Community. This organic Thanksgiving recipe shop has been compensated as part of a social shopper insights study for Collective Bias and Pick ‘N Save, their client.
In my family, the mid-day Thanksgiving meal is not the only major meal on Turkey Day. Whenever we are all together, breakfast is the way we begin celebrating. My dad is usually the chef – making his signature skillet-cooked potatoes and scrambled eggs with everything in it. But, as much as he excels in the kitchen, baking is NOT his thing. I’m the baker in the family – the one who always started the Christmas cookie creation and who likes to experiment with new recipes. This year I’ll be making the amazingly delicious Pumpkin Cream Cheese Chocolate Chip Muffins. YUM!
When it comes to baking I’m old-school in my approach. No boxes or pre-made cans. Everything tastes better when it is homemade using fresh and organic products.
Pumpkin Cream Cheese Chocolate Chip Muffins (or Bread)
Ingredients:
15 oz pumpkin puree
4 eggs
1/2 cup vegetable oil
3/4 cup cinnamon applesauce
2/3 cup milk
2 tsp. vanilla extract
2 cup sugar
3 1/2 cup flour
2 tsp. baking soda
1 1/2 tsp. salt
4 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1/2 tsp. ginger
1 1/2 cup mini chocolate chips
Cream Cheese Filling:
16 oz. cream cheese
1/4 cup sugar
1 egg
1 tbsp. milk
Directions:
- Preheat oven to 350*
- Grease pans of muffin tins. I use Pam, spraying a light coat of it on all sides.
- In a large bowl combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and sugar
- In a separate bowl combine and sift flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Slowly add the dry ingredients to the wet ones, mixing lightly the entire time.
- Stir in chocolate chips.
- Make filling by beating cream cheese, sugar, egg and milk together. Mix until smooth.
- Fill muffin tins 1/3 full with the muffin mix.
- Spoon some filling into the tin.
- Top off the muffin tins with more of the pumpkin mixture.
- Bake for about 15 minutes. Use toothpick to confirm the muffins are cooked all the way through. (Bread could take nearly an hour to bake through.)
Recipe inspired by Your Cup of Cake.
How to Make Pumpkin Puree
- Use organic pie pumpkins. (Yes, these are different from the huge jack-o-lantern pumpkins.)
- Pre-heat the oven to 400*
- Cut off the stem then cut the pumpkin into slices
- Use a spoon to scrape out the seeds and membranes.
- Put the pumpkin slices onto a baking tray and lightly coat them with coconut oil.
- Bake for 45 minutes, or until a fork can be easily inserted.
- While slices are still warm, pull off the pumpkin skin.
- Use a Cuisinart to puree the pumpkin, adding a little more every minute or so.
- Mix until the pumpkin is completely smooth.
- Allow the puree to cool before adding it to any recipe
You can also store it in the refrigerator for several days – allowing you to make multiple recipes from the same batch of pumpkin puree. It stores easily, although I am not sure how well it will freeze.
Since moving back to Milwaukee, most days I do my purchasing at Pick ‘n Save, especially at one of the newly renovated stores that features an entire organic section. The pumpkins I purchased came from that area of the store. (As well as some amazing apples I grabbed for another recipe I’m working on.) The spices are also part of the organic collection. The stores New Every Day mantra also guarantees items will be fresh and delicious.
Getting a deal at Pick ‘n Save is also easy. You can check out the sales deals, local coupons and in-store promotions online. Plus, you no longer have to worry about carrying a bunch of loose coupons in your purse or pocket. Now you can find coupons online and automatically load them onto your Fresh Perks card, so they are there are waiting when you get to the store and swipe your card! This load-to-card coupon idea is pretty sweet – right?! AND every Wednesday and Saturday any manufacturers coupon you use is also matched by Pick ‘n Save – so you save double those days.
What fun treat are you making for Thanksgiving breakfast this year?
Thanksgiving Muffins with Organic Pumpkins from Pick ‘n Save is a post from: ModlyChic