How is it the Halloween weekend already? Isn’t this year just flying by too fast? It definitely needs to slow down, I’m way under my pumpkin consumption for this time of year. I’m also afraid by this time next week, pumpkin everything might be gone too, for stores seem to already be moving in Santa. Don’t get me wrong I love Santa, just not with my pumpkin spice. So this morning, I decided since I can’t stop time, I would stop and make one of my favorite pumpkin treats. Lucky for me I happened to have a few leftover marshmallow peeps from making these cinnamon roll s’mores!
This recipe is an oldie but goodie of mine. It’s a quick and fun recipe to make and most of the time, I have all the ingredients on hand. It is also one to remember when you have leftover pancake batter. By using peeps instead of marshmallows you can even have your very own “ghost” show. Today I used ghost peeps. It created its own little horror show right in my oven. The ghosts began swaying and getting bigger and bigger and right when I was beginning to get scared-they were gone! But they did leave behind a wonderful ooey, gooey, sticky topping for my muffins! By the way, did you know that you can freeze marshmallows and peeps for safe keeping? They are also both tasty in a cup of coffee!
Peeps have a little more sugar than regular marshmallows, so I recommend putting them on top of the batter for baking.
If using marshmallows, cover with the batter before baking.It doesn’t matter which way you prefer to make these muffins, both ways give this ooey, gooey goodness-
either on top of or in the muffin. So, have fun and choose the picture show or the surprise ending!
Put your TO COOK IS TO CREATE thinking cap on: Not a pumpkin fan? The pumpkin puree and pumpkin pie spice can easily be omitted. What could be another choice? How about applesauce and apple pie spice? (Gingerbread marshmallows, when available, are perfect with this.) Omit the fruit puree and add pecans for a sticky bun type muffin or chocolate chips for a s’mores type muffin. How could the flavor of the marshmallow change the muffin flavor? What is your favorite flavor? Only have the miniature marshmallows? Use mini muffin tins and 2 tsp batter per well. Have leftover pumpkin puree? Don’t forget how easy it is to add to your favorite pasta, love it in Mac & Cheese. Still craving pumpkin? Try Cinnamon Roll Pumpkin Cheesecake.
FOOD FUN: Marshmallows…the candy is said to originate in ancient Egypt. It began as a honey flavored candy from the sap of the Marsh-Mallow plant, an herb. At first, it was only for the pharaohs for it was so delightful and prized. Later doctors used it as a medicine to soothe children’s sore throats. Gelatin is used today instead of sap, so no medicinal purposes (except to make you feel like a kid). Alex Doumak, from France, is said to be the inventor of the marshmallows we know today. The first written and published roasted marshmallow recipe was in the 1927 Girl Scout Handbook…yep, you guessed it! It was a S’mores recipe! According to the Guild of Food Writers, each year America produces enough marshmallows to circle the world twice and on average spends $125 million dollars!! That’s a whole lot of “fluff”.