Pumpkin crumpets

My kids were overjoyed when I put before them a plate of crumpets with ice- cream for lunch. Little did they know that these were no ordinary crumpets, they were pumpkin crumpets. I was happy that they were eating veg and they were happy that they were getting crumpets for lunch. Win win!:)

What will you need:

1 cup pumpkin puree (I bought a whole pumpkin, steamed it and liquidized it and then took out one cup for the crumpets and froze the balance in ice cube trays after which I transferred it to a zip lock bag and left in in the freezer for later use)
2 cups self- raising flour
2 eggs
2 tablespoons butter
2 tablespoons brown sugar
1/4 teaspoons salt
3/4 teaspoons ground cinnamon
1/4 teaspoons nutmeg
pinch of ground ginger
pinch of ground cloves
1 cup milk
1/4 cup chopped pecan nuts

Beat eggs, sugar and butter together. Add dry ingredients. Add milk to make the batter. Last add the pumpkin puree and pecan nuts. Do not over mix the batter. Over low- medium heat melt a tablespoon of butter or vegetable oil in a skillet. Once the skillet is hot drop 2 spoons of the mixture for each crumpet. Flip over and cook till golden brown. Once browned and cooked transfer to an oven- proof plate and place in a pre- heated oven at 100 C to keep warm.

Serve with golden syrup, cinnamon and ice- cream.

Food groups incorporated:

Veg: pumpkin
Eggs: Protein