Recently Faith and I took a shopping trip and she was excited to help pick out some mixes for muffins for her and Grace to bake for us one weekend morning. I happened to buy and additional mix for myself and have a little fun playing with fall flavors and create a super quick and easy Thanksgiving breakfast recipe.
While I’m not a total fan of pumpkin pie, I do enjoy a nice slice of pumpkin bread. Add in some chocolate and yum! That’s where my recipe idea came from, and again I said it’s going to be super quick and easy.
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
I started with a Martha White® Chocolate Chip baking mix (found at my local Kroger store), then played with adding some pumpkin. The results are a fun fall breakfast idea, perfect for that morning Thanksgiving snack. They’re muffins so not too sweet, making them great for morning, but with the added chocolate they’re also a delightful bite! They’re even on the heavy side, so they’re sure to help fill your belly a bit before you get ready for the turkey!
- 1 package Martha White® Chocolate Chip baking mix
- 1 cup pumpkin puree (what I’d try next: pumpkin pie filling (not puree) for more flavor)
- 1/2 cup milk
- mini chocolate chips (about 1/4 cup)
Mix together the chocolate chip baking mix, pumpkin, and milk in a large bowl. Cover the mixture & place in the refrigerator for 30 minutes to an hour. Preheat oven to 425° before removing the mixture from the fridge. Spoon the mixture into a cupcake pan, filling about 2/3 full. This should give you about 9 muffins. Add water to the unused muffin tin spots.
Bake for 10 minutes at 425°, then lower to 360° and bake for another 10-12 minutes. During this time make your chocolate drizzle:
- Place 1/4 c mini chocolate chips in a ziploc bag and submerge the sealed bag tip filled with chocolate chips in a cup of hot water. This will melt the chocolate so it’s ready to drizzle.
Remove from oven and let sit for 3-5 minutes before place on cooling rack. Once removed from pan and placed on cooling rack, snip the corner of your ziploc bag and drizzle the melted chocolate over the muffins.
Steps shown below. Makes about 9 muffins.
Hope you enjoy and that you have many tasty fall breakfasts!
This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.