Friday, April 1, 2011

Spiced Pecan Pumpkin Muffins & Cookies

Posted by thecaramelcookie / 6 comments » / Breads, Cookies, Cupcakes, Dessert

For Christmas, my husband and I received a can of Spiced Pecan Pumpkin Pancake Mix from Williams-Sonoma. I only used the mix once to make pancakes, and while I thought they tasted fairly good, my husband didn’t like them. As you already know, I have issues with just throwing things away, so I decided to use the mix to make muffins and cookies.

The muffins came out really well, although if I were to make them again I would use less sugar. These were almost a little too sweet for muffins so you could add a little frosting and call them cupcakes!

I filled the muffin tin full because I didn’t feel like making a second batch, which caused them to be a little top heavy. Kind of like this girl I knew in high school. All the boys liked her.

Anyway, the cookies were amazing! Ryan and I both loved them! Personally, I think this recipe should be printed on the tin along with pancake recipe. It’s just that good.

Here’s the recipes in case anyone has a can of the Spiced Pecan Pumpkin mix leftover. Actually, send the can to me so I can make more of these cookies.

And no, these are not vegan. The mix itself is not vegan so I didn’t bother using many vegan ingredients here. But I wish they were. Especially the cookies. I’d eat them everyday.

Spiced Pecan Pumpkin Muffins & Cookies

Makes 24 mini muffins & 9 cookies

Ingredients:

For the muffins:
2 1/2 cups Spiced Pecan Pumpkin Pankcake Mix
1/2 cup sugar (I would use less next time)
1/2 cup apple butter
1/4 cup oil
1 egg
1/2 cup almond milk

For the cookies:
1 1/8 cup Spiced Pecan Pumpkin Pancake Mix
1/2 cup melted butter
1 egg
1/2 cup dark brown sugar

Directions:

For the muffins:

Heat oven to 350. Spray/line and mini-muffin tin.

In a large bowl, mix the pancake mix and sugar. In a seperate bowl, mix the apple butter, oil, egg, and almond milk.

Add the wet ingredients to the dry and mix until blended. Pour batter into muffin tins and bake for 10-12 or until muffin tops spring back with touched.

For the cookies:

Mix all ingredients together in a large bowl. Chill the dough for 30 minutes to an hour (or freeze it for a little bit like I did). Roll into balls and place on cookie sheet. Bake at 350 for 15 minutes.

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