post thanksgiving pumpkin muffins

What a fantastic Thanksgiving. This year was actually our first Thanksgiving together as a family, since Sam was in the hospital last year getting chemo. I remember I tried to make it special by having take-out delivered so we didn't have to eat cafeteria food, while Jack had his first bites of turkey and gravy with my parents at a corner diner. Neither of us even saw him that day since he wasn't allowed at the hospital. It's hard to believe how much your life can change within the course of a year. Obviously, we have much to be thankful for.
     Though there were many amazing dishes from last night, I just wanted to quickly share these muffins we baked up this morning. They're a great way to use up any leftover canned pumpkin and easy for small hands to help mix since they require no more than 2 bowls and a whisk. A sweet little morning after Thanksgiving tradition.

Pumpkin Muffins

Dry Mix
1 1/2 cups all-purpose flour
1 teaspoon baking powder

Wet Mix
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1 1/4 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla

Topping
1 Tablespoon sugar
1/2 teaspoon cinnamon

Preheat oven to 350 F and prepare a regular 12 cup size muffin tin with liners.

In a medium size bowl, whisk together dry mix ingredients. Set aside.

In a larger bowl, whisk together all of the wet mix ingredients until smooth, then mix in the flour mixture just until combined. If you overmix, you're going to have tough, rubbery muffins.

Stir together the cinnamon and sugar for the topping.

Divide batter among muffin cups (each cup should be about 3/4 full), then sprinkle the tops with the cinnamon-sugar. Bake for 25 to 30 minutes until puffed and golden brown. Cool for 5 minutes, then transfer muffins out of the pan and on to a cooling rack.

Banana Pancakes

I wanted to share this recipe Sam found for Chocolate Chip Banana Pancakes.  On good days I can usually find him in the kitchen whipping up something delicious which is an absolute blessing since cooking and baking aren't exactly high on my priority list right now.  These pancakes were perfect and so fitting since Jack loves dancing to the Banana Pancakes song when it comes up on Pandora. 

Sam has been doing well.  He's been resting up and getting ready for round 5 of chemo on Monday. 

Jack is doing great, with the exception of a few catastrophic meltdowns this week at bedtime.  This, of course, leads to a meltdown of my own when he finally drifts off to sleep.  I seriously need to toughen up, but I must say Thank God for Sam.  He's like a real life Baby Whisperer, and can somehow miraculously settle Jack to sleep when everything else fails.  Jack has also started losing his hair, and he's officially teething (!!)...  which should make breastfeeding real interesting.

But back to the pancakes.  They're on the sweet side so you may want to fry up some bacon while you're at it. 

Jack Jack's Chocolate Chip Banana Pancakes

2 cups flour

1/4 cup sugar

3 teaspoons baking powder

2 teaspoons baking soda

3 large eggs

2 cups buttermilk

1 teaspoon vanilla

4 Tablespoons unsalted butter, melted and cooled

1/2 cup chocolate chips

2 bananas, sliced

powdered sugar

maple syrup

In a medium bowl, whisk together the flour, sugar, baking powder and baking soda.  Combine the eggs, buttermilk and vanilla in a large bowl and mix well.  Add the flour mixture to the bowl and stir quickly just until it's all barely combined- Don't Overmix or you'll have tough pancakes.  Gently stir in butter and 1/4 cup chocolate chips.  Heat your griddle or nonstick skillet up to a medium-low heat and coat with PAM or butter.  Using a 1/4 measuring cup, ladle the batter onto the griddle and cook until the pancakes are covered with little bubbles (about 3-4 minutes).  Flip and cook another 2-3 minutes and, if you want, sprinkle with more chocolate chips.  Remove to a plate and top with powdered sugar, sliced bananas and maple syrup.

We're practicing sitting in our high chair.  Only 2 more weeks before we start making baby food!!

Recipe source: Tyler Florence Family Meal (slightly modified)