So muffins are popular and pie is popular……lets put them together! A handheld, portioned out way to enjoy both!
It is pumpkin season, you know, and I am finding as many ways as possible to use my favorite veggie in new low carb creations!
You have the option to bake as directed, or bake a little longer to firm it up a bit more and get a sturdier crumb that is more muffin like. I of course tried both ways and preferred the shorter bake time so I got the ultra moist crumb that was pie like!
Speaking of pumpkin, have you tried my Pumpkin Pie Spread from my 2nd cookbook “Chaffles, Cast Iron and The Crock” yet?
This is a way to have cake for breakfast and add in some protein with eggs!
It is a 2 part process, but goes quick once you are done with the baking. I recommend an 8 inch cast iron skillet as I used, but if for some reason you do not have one, you can go with a pie pan, glass preferred.
DO NOT FORGET to line your skillet or pie plate with parchment paper. Greasing it simply will not get out the cake after baking. DO NOT SKIP LINING WITH PARCHMENT! Ok, I will quit shouting, lol!
If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!