Pumpkin Muffins

My friend on facebook posted pictures and recipe of her Pumpkin Muffins and they looked so dang good I decided I needed to make my own. Now let me tell you, these muffins are so good you'll eat them all in one night so double the heck out of the recipe so you can at least have some for breakfast too.

1 1/2 cups Flour
1/2 cup Sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnimon
1/2 tsp nutmeg
1 egg
1/2 cup milk
1/2 cup pumpkin (if doubling recipe just dump the whole can in)
1/4 cup melted butter.

Sprinkle sugar on top before you stick them in the oven or be awesome like my friend and drizzle cream cheese frosting over them when they come out of the oven.

Cook at 400 degrees for 15 minutes

ps: Just in case you want to compare with my friend's recipe here it is.

1 box of Spice cake mix
1 can of pumpkin pie filling
1/4 cup milk
1 egg

Mix all ingredients and scoop into 24 muffin cups. Bake in oven preheated to 350* for 18-22 minutes, or until toothpick comes out clean.

I add about 1 cup of chocolate chips to make them extra yummy. This time I also added a drizzle of reduced fat cream cheese frosting for some added yumminess!

Red, white and blue Pancakes

1 3/4 cups Flour
1 TBS Baking Powder
2 TBS Sugar
1/4 tsp Salt
1 1/2 cups milk
1 egg
3 TBS oil

*I pour the batter on the pan then I drop fresh blueberries on the batter while it cooks. When you mix the blueberries in the batter they go to the bottom and its hard to get an even disbursement of blueberries.

*I cook on a medium, maybe medium low heat all depends on the stove but I leave it on 5 if your dial has numbers. The mistake most people make with pancakes is they cook on too high of a heat so they get too dark on one side.

Top with whip cream and strawberries and TA DA! Patriotic Pancakes!

ps: Not to boast or anything but I have been told by many people these are fantastic and I make the best pancakes, sooo... yeah... I'm awesome.