We should all have our Thanksgiving recipes in front of us by now, and our Thanksgiving menus in hand . We should, but most of us don’t, including me. Today I’m trying to find my Thanksgiving dessert recipes, well hidden deep inside any number of recipe boxes. Sure wish PC’s had been handy a generation ago!
Below is a recipe that not only serves as a dessert, but they’re great for breakfast/ brunch, too. It’s an easy and quick recipe and can be made a day or two ahead…just microwave on defrost to reheat.

You will need:

Medium bowl
Large bowl
Whisk
Muffin tin
Cooking spray ( I use Pam for this recipe )

2 cups all-purpose flour
1 T baking powder
1 tsp ground cinnamon
¼ tsp salt
2 eggs
1 cup milk
¼ cup vegetable oil
½ cup packed brown sugar
1 tsp vanilla extract

Topping:
¼ cup butter or margarine, melted
¼ cup packed brown sugar
1 cup chopped pecans

Directions:

Preheat oven to 350*

In a large bowl, combine flour, baking powder, cinnamon and salt.

In medium bowl, beat the eggs, milk, oil, sugar and vanilla until smooth.

Stir into dry ingredients just until moistened.

Spray each cup in muffin tin well with Pam. Spoon 1 tsp butter, 1 tsp brown sugar and 1 heaping tablespoon of pecans into each muffin cup. Top each with ¼ cup of batter.

Bake for 25-30 minutes or until muffins test done. Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm and enjoy!