For some reason I love watching videos where people show what they ate in a day or a week, so the other day I decided to film my own. I’m in no way a professional chef, but I do make good food (my family thinks so anyway!).

For this day in particular I used some precooked items from the freezer, created a quick and easy lunch, and incorporated some leftovers into dinner.

Click HERE to see what Peyton and I ate!

One of the freezer items shown in the video is a favorite of mine…Pumpkin Muffins!  I have made several batches of these and they are delicious and freeze perfectly!

Jeremiah and I have a little game we play sometimes called The Pantry Game. It’s something we came up with to use pantry items that have been around a while.  We pick a couple of random things and try to make something creative from them.  I was looking through the pantry to pull items for our game and found a large can of pumpkin.  I was already planning on making muffins that day so I decided to try pumpkin muffins.  I found a recipe and went to work making a double batch.  Two days later I made another double batch!  That’s how good they are and how fast we ate them!

The can of pumpkin was huge and a double batch only used one cup, so I put the rest into freezer bags in one cup amounts. I squeezed the air out and froze the bags flat.  One large can ended up making 3 double batches of muffins (about 64 muffins total), so not only are they delicious, but super affordable too!

Pumpkin Muffins

-1 1/2 cups all-purpose flour

-1/2 cup sugar (I use a little less and it's still plenty sweet)

-2 teaspoons baking powder

-1/2 teaspoon salt

-1/2 teaspoon cinnamon

-1/2 teaspoon nutmeg

-1/2 cup milk

-1/2 cup canned pumpkin

-1/4 cup butter or margarine, melted

-1 egg

Heat oven to 400 degrees F. Grease bottoms of 12 medium muffin cups (or use silicone muffin liners). Mix all ingredients just until flour is moistened.  Batter should be lumpy.

Fill muffin cups 2/3 full. Sprinkle cinnamon/sugar on top. Bake 18 to 20 minutes. Immediately remove from the pan. Makes 10-12 muffins.  Allow to cool then eat, store air tight, or place single layer in freezer bag in freezer.

*Original recipe from the Special Edition Betty Crocker's Cookbook Copyright 1969.  Has been slightly altered to better fit my baking style*

I hope you will give this recipe a try and let me know in the comments what your go to breakfast and snacks are.  A new Feature Friday will be up in two days so don’t forget to come back for that!

-Whitney-