Battle of the Bens (& Pumpkin Muffins): Part 2

Recap:

There are multiple pumpkin muffin recipes.
There are multiple musicians named Ben.
We need to find the best.

Round Two:

Ben Folds & Pumpkin Pancake Muffins

(Before anyone asks, I did not make two batches of muffins within two days of each other. These are older photos. I ate all the muffins before moving on to making more.)

Start with a giant bowl and 2 cups of Bisquick. I think this is the part that makes them “pancake” muffins.

Add 1/3 cup sugar, because muffins gotta be sweet.

Pumpkin spice is the best invention for the fall season. It saves you from buying four million other spices. Invest.

Two unborn baby chickens. (Don’t get angry, these were never REALLY going to be chickens).

Some milk for good measure, because we want these to be very un-vegan.

Of course, the pumpkin.

Mix this all up into a batter.

DO NOT FORGET to spray your muffin pan. It will not end well.

Fill them up about 2/3 of the way. They will rise.

Bake at 350 degrees for about 20 minutes.

Let these bad boys cool before you try to take them out of the pan.

This batch lasted me over a week, eating them for breakfast (ok, and lunch). Heat one up in the microwave for about 7 seconds and add a scoop of ice cream. It’s heavenly.

RECIPE

2 cups Bisquick
1/3 cup sugar
2 teaspoons pumpkin spice
2 eggs
1/2 cup milk
1/2 cup pumpkin puree

Preheat your oven to 350 degrees.
Mix all of your ingredients in a big bowl.
Grease the muffin tin and fill each muffin 2/3 of the way.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Stay tuned for the exciting conclusion to our riveting battle:

Ben Gibbard & Woah, I Made Way Too Many of These Pumpkin Muffins

Saturday, October 18 at 10 AM