So, I didn’t have the forethought to take good “during” photos for you, but a couple of hours ago, staring into my refrigerator, I’m pretty sure I had a stroke of culinary genius. (Or Bakerary Genius. Are they the same?)
Sitting there on the second shelf? Leftover pumpkin pie and cranberry sauce…but no mashed potatoes or turkey to go with it. Harumph. (Harumph? I think I just annoyed myself.) And behind me, a Toddler yelling “I NEED CUPCAKES PWEASE!”
{Don’t tell future Delilah, but at age 2 she thinks muffins are cupcakes. Bwahahaha.}
So…Thanksgiving Leftover Muffins were born.
You’ll need –
3 1/2 cups all-purpose flour (I had to split it with bread flour and got kind of biscuit-y muffins. Mmmm.)
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 Eggs
About 2 Cups of Cranberry Sauce (I used an orange/strawberry version with awesome results.)
About 2 Cups of Pumpkin Pie Innards
1/3 cup coconut oil (or vegetable oil…or probably applesauce would work too.)
Brown Sugar to taste (my usual muffins have a cup packed, but I left it out because of the sugar already in the pie and cranberry sauce.)
I then threw all that stuff in that order into a stand mixer, poured into muffin pan (makes 12-16 muffins) and baked at 375 (F) for about 20 minutes or until a fork comes out dry.
Enjoy!
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