Strawberry Shortcake with Vanilla Bean Whipped Cream
The ultimate spring dessert. Or breakfast. Or snack.
What, no chocolate?! I know, it seems like a no-brainer. But I decided not to do chocolate this time. You can always add it.
Part of the reason I opted for no-choc was just because these are for breakfast, and despite the fact that we sometimes make banana chocolate pancakes and/or chocolate sticky buns doesn’t mean sometimes I don’t like it to be a little less sweet! 🙂 Don’t worry, there will be much more pumpkin to come. And I’ll have chocolate sometimes.
These pumpkins follow the basic rules for the muffin method! Here’s what you need:
1 1/2 cups flour
3/4 cup sugar
1 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 can 100% pure pumpkin
2 large eggs lightly beaten
1/2 cup vegetable oil
1/3 cup 2 percent or higher Greek yogurt
Preheat your oven to 400.
In one bowl, mix the flour, sugar, baking powder, baking soda, salt and spices with a fork. In another bowl, whisk together the pumpkin, eggs, oil and yogurt until they are well-mixed.
In as few strokes as you can, fold the flour mixture into the pumpkin mixture until it is entirely worked in. Spray or grease a muffin tin and scoop the batter in – it should make exactly 12 muffins. Bake for 15 minutes, or until a toothpick, chopstick, whathaveyou comes out clean.
This recipe is adapted from another I found here. I like to use my own collection of spices instead of using “Pumpkin Pie Spice,” which is just a combination of 3 or 4 things you might already have! Loved the use of the Greek yogurt.