‘Spice’ up your Thanksgiving breakfast

Year after year, one aspect of our Thanksgiving memory manages to fade away — we eat little to nothing before the big meal. No wonder we go crazy when we do sit down to eat.

This year, think ahead and consider the humble muffin for your Thanksgiving breakfast. We're offering up some tasty pumpkin spice muffins for your consideration, with an adapted recipe from Iowa Girl Eats.

Ingredients:

1 3/4 cup all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/8 teaspoon ground cloves

1 medium sized banana, mashed

1/4 cup olive oil

1/2 cup brown sugar

1 teaspoon vanilla extract

3/4 cup canned plain pumpkin

1/2 cup almond milk or soy milk

1/3 cup Earth Balance Butter (or other butter substitute),

Melted1/3 cup cinnamon sugar: 1/3 cup sugar mixed with 1 teaspoon cinnamon

Directions:

1. Preheat oven to 350 degrees. Spray muffin tin with cooking spray. Mix together flour, baking powder, baking soda and spices in a medium bowl.

2. In another larger bowl, whisk together mashed banana — it's helpful to use a fork to mask the banana —, olive oil, brown sugar, vanilla extract, pumpkin and almond milk until blended well.

3. Stir dry ingredients into wet ingredients. Pour the batter into the muffin tin. Each muffin cup should be just about filled to the top. Use an ice cream scooper to get the perfect amount of batter per muffin cup. Bake for about 20 minutes or until a toothpick or fork can be inserted into a muffin and come out clean with no muffin sticking to it.

4. Let muffins cool. Remove muffins from the muffin tin. For the cinnamon sugar topping, first dunk the tops in the melted butter and then roll in the cinnamon sugar.

Make these muffins the night before when kitchen space is plentiful and in the morning you can serve them with some tea and yogurt for a complete and filling breakfast.

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