I kinda hate pancakes. You have to stand right there and watch them, and at least one always burns.
My sister always tells me about these amazing cinnamon chips you can get in the store, but I have never been able to find them! Even in the holiday season they evade me.
So as I am googling the chips to see if I can find anywhere that makes them local, I stumble upon a few recipes for homemade ones! Well, pfftt. I'll just do that! Cheaper anyway. And better ingredients. I adapted the recipe and whipped them up toot sweet. Super fast and easy. And they would last a really long time in a airtight container
And pumpkin. I mean really?? Of course cinnamon and pumpkin.
I was thinking about how yummy the cream cheese frosting is on the pumpkin bars I make, and BOOM. Cream cheese stuffed pumpkin pancake muffins. Sweeten it with maple syrup and its golden.
These will not brown up the same as normal muffins. You have to go by feel.
Maple and Cream Cheese Stuffed Pumpkin Pancake Muffins with Homemade Cinnamon Chips
Cinnamon Chips (recipe below)
1 1/2 cups milk
2 tbsp vinegar
1 cup pure pumpkin puree (about 1/2 can. NOT pie filling)
2 cups flour
1/3rd cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp ground ginger
1/8 tsp ground clove
1 block cream cheese, room temp
1/3rd cup maple syrup
2/3rd cup sugar
3 tbsp cinnamon
2 tbsp coconut oil
2 tbsp corn syrup ( I used organic corn syrup. Nice compromise)
Mix until well combined and crumbly. Press thin and even onto a parchment paper or silpat lined cookie sheet. Cook 35 minutes at 200 degrees. Let cool completely (I just let it sit and dry overnight) Use a pizza cutter to cut into small squares. Place in airtight container.
Add vinegar and milk and let sit a few minutes. Turn oven to 350 and spray 2 muffin pans
Whisk flour, sugar, baking powder, baking soda, salt, and spices together. Combine milk/vinegar, egg, and pumpkin. Add to dry ingredients and stir until just combined. Fold in cinnamon chips
Put a spoonful of the muffin mix at the bottom of all cups(maybe leave 4 undone just in case). Put a dollup of cream cheese mix in the middle of each. Top with more mix, filling about 2/3rds full.
Bake 12-15 minutes, until muffin top springs back and keeps its shape when lightly pressed.
Let cool in pan 5 minutes then take out.