Because there is never enough white meat or rolls...

Happy Thanksgiving leftovers, everyone! (Even if you have to make more leftovers)

Pumpkin Spice Muffins

A little recipe I worked up for a pot luck brunch at our house to introduce some folks to Jax...

Pumpkin Spice Muffins

Dry Ingredients:
3 cups AP Flour
1 tsp Baking Soda
1 tsp Salt
1 1/2 tsp Cinnamon
1 tsp Ginger
1/4 tsp Cloves
1/4 tsp Nutmeg
1 1/2 cups Granulated Sugar
1/2 cup Brown Sugar
Wet Ingredients:
2 cups Canned pumpkin (or one small can)
4 eggs, beaten
1 cup vegetable oil (can substitute applesauce)
1/4 cup molasses

Preheat oven to 350 degrees.  Place all dry Ingredients in mixing bowl with whisk attachment and combine.  Remove whisk attachmentand add all wet ingredients.  Switch to paddle attachment and mix together on low until ingredients are combined.
If not using paper liners, spray muffin tin with a cooking spray with Flour.  Using ice cream scoop, fill muffin cups completely to get a nice muffin top (like the one hanging over your jeans).  Bake for 20 minutes at 350.  Makes 18 small size muffins.  I'm guessing it makes a dozen of the large muffins.

Practice Makes Perfect

French Vanilla Cake with Fresh Raspberry Filling and Almond Buttercream Frosting.    Needs some work aesthetically but it sure tasted good.  Let's call this a BEFORE picture.