Want to make your life a little easier? Three words : Sheet Pan Pancakes. If you haven’t tried these yet, they’re a must! They really simplify the pancake making process and they are so tasty! Pumpkin Spice Sheet Pan Pancakes make a simple fall weekend even better!
Pumpkin Spice Sheet Pancakes
Pre heat the oven to 400 degrees. In a large bowl mix together the melted butter, buttermilk, vanilla extract, and eggs. In a separate bowl mix the dry ingredients – flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Combine your two bowls, mixing them together really well.
Grease or line a baking sheet. Pour the mixed batter onto the sheet pan. Top with white chocolate chips.
Place in the oven and bake for about twenty minutes. Once they are fully cooked remove them from the oven.
Let cool for about 5 minutes and cut into rectangles. Serve with butter and syrup!
Pumpkin Pie is by far one of the most popular Holiday Desserts. Pumpkin Pie is sweet, creamy, and filled with Cinnamon-y spice! The only thing that can make it even more perfect for a party or family gathering? Make it bite size! People tend to feel more inclined to grab dessert when it’s easy and ready to go, like these Mini Pumpkin Pies. No waiting to slice, and no excess portions! I’m sharing this recipe for the most perfect Mini Pumpkin Pies with you, just in time for Thanksgiving! Continue Reading…
I have a confession…I love pumpkin, but I am far from obsessed. So, when the “all pumpkin spice, all the time” season rolls around, I cringe a little. Only because I prefer my pumpkin a little more subtle. Maybe even balanced out with a little chocolate! These Pumpkin Chocolate Chip Muffins are sweet with a little cinnamon and spice!
I’m using both milk chocolate chips and white chocolate chips along with my pumpkin puree!
I’m also using Sugar 2.0 in these. It’s made from 50% real cane sugar and 50% Probiotic Fiber. Which is awesome because that means we can easily cut our sugar intake in half! Perfect for us, since my son loves to eat muffins before school in the morning!
In addition to some bigger muffins, I’m making some minis as well. This recipe works well for either 12 regular muffins or 24 minis!
Pumpkin Chocolate Chip Muffins
Preheat oven to 375. Line a muffin pan with cupcake liners.
In a large bowl mix your dry ingredients (Sugar 2.0, flour, baking soda, salt, baking powder, cinnamon, ginger, & nutmeg).
Next, mix in your eggs, vegetable oil, vanilla extract, and pumpkin puree. Finally, add the majority of your chocolate chips. Saving some to place on top of your muffins.
Using an ice cream scoop divide your muffin mixture in to your liners. Make sure to evenly distribute. Add the rest of the chocolate chips to the tops.Bake regular muffins for about 22 minutes, check with a toothpick to see if they are thoroughly cooked in the center. Mini muffins can be cooked for about 12-15 minutes before checking. Cool before serving!
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