Monday, November 23, 2009

Thanksgiving Breakfast: Pumpkin Muffins with Cream Cheese Frosting

Think muffins can't be frosted?  My friend, you'd be wrong.  These pumpkin muffins demand a little cream cheese topping.  If buttering muffins is acceptable, I figure frosting them is okay, too.

I found this recipe at The Pioneer Woman Cooks, via a new fan site for Ree Drummond (who is the aforementioned Pioneer Woman).  Foodie Fans of the Pioneer Woman will issue a new Pioneer-themed challenge every week.  I answered the first challenge  — making something from Ree's Thanksgiving recipe collection — with these little fellas.

There were a lot of options to choose from, and they all looked good.  I could have gone with roasted carrots, pear crisp or dinner rolls, but I've been in a pumpkin frenzy lately and I was really on a roll.  Plus, I had leftover pumpkin puree waiting for me in the fridge.

Well, I had some pumpkin puree waiting for me in the fridge, but not as much as the recipe called for.  I substituted a little applesauce for what I lacked, and everything seemed to turn out just fine.

If you're feeling like some comfort food, or some Thanksgiving inspiration, Ree's site is a great place to start.


Nicole said...

Mmm, Greg would love these. I tried to satisfy his pumpkin tooth a few years ago with oatmeal pumpkin cookies, but I accidentally used steel-cut oats instead of rolled oats. They're fondly remembered as hockey puck style meals rather than cookies, and I haven't tried pumpkin baked goods since.

The Food Hunter said...

What time's breakfast!

Danger Kitten said...

I was JUST thinking about what to make for Thanksgiving breakfast...weird. Thanks for the idea. These look delicious and very festive!

Joanne said...

Not only is cream cheese frosting acceptable, but it's NECESSARY in my opinion. These look fantastic. I am on a serious pumpkin kick as well!