Cleaning out the refrigerator, cupboards, etc. is something I am not good at. Actually, it ends up more like a big garbage bag full of expired goods. Therefore, I am also trying to be more conscious of my wasteful ways. So, I created my own take on pumpkin spice muffins with some left over holiday items in my pantry.
Pumpkin Muffins
1 cup High Protein Pancake/Waffle Mix
3/4 cup Sugar Free Pumpkin Spice Syrup (I used Archer Farms)
3/4 cup canned Pumpkin puree (I used Trader Joe's Organic)
Mix all together, you may want more pancake/waffle mix to make a more dense muffin. Pour into muffin pans (I used a mini-bundt pan I found at TJ Maxx a few weeks back - makes awesome looking little bundt muffins - 12). Bake at 375 for about 30 minutes. Check on them - given your oven and your pan. I have a really old, uneven oven - therefore, if you have some wonderful new appliance - adjust to fit your needs.
Allow the muffins to cool. I store mine in the refrigerator, then bundle them up for my lunch/breakfasts.
Enjoy
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