Tuesday Tidbit: What to eat Thanksgiving morning


Yikes?!  It's TWO DAYS until Thanksgiving?  What? Are you all set?  You probably have dinner nailed down by now, but don't you want something a little special for breakfast?  I made these muffins last weekend and they are the perfect seasonal breakfast item.  And so easy.  And because these are even better the day or two after you bake them, why not get ahead of the game and whip these up tonight or tomorrow, so you can wake up to a delicious homemade treat on Turkey Day? 

Apple Pumpkin Muffins with Streusel Topping (adapted from Allrecipes.com)

2 1/2 c. all-purpose flour
2 c. light brown sugar
1 T. pumpkin pie spice
1 t. baking soda
1/2 t. salt
2 eggs, lightly beaten
1 c. canned pumpkin puree
1/2 c. vegetable oil
3 medium apples, peeled, cored and chopped
For Topping:
 2 T. all-purpose flour
1/4 c. light brown sugar
1/2 t. cinnamon
4 t. unsalted butter


Preheat oven to 350°. Lightly grease 18 muffin cups or use paper liners.

In a large bowl, combine 2 1/2 cups flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

After these cool, store them in an airtight container in the fridge.  Or freeze them.  Whatever you do, warm them slightly before you eat them, and if you like, slather with a little softened butter or whipped cream cheese that's been sweetened with a little maple syrup.