It’s becoming a thing here, baking on Sunday so there’s some easy ‘breakfast-on-the-go’ for Kavi to grab on her way out the door for school –otherwise, she’ll just skip breakfast most days, of which her Amma (that’s me) does not approve.
Pumpkin cakelets in this case, using two different Nordic Ware pans. Interesting how one pan gives a browner result than the other (same batter, same cooking times).
The basic Betty Crocker recipe is fine, but a little boring to me. I think next time, I’m going to try to jazz it up a little, maybe desi-fy it. What would you put in your pumpkin cakelets or muffins? (Not cream cheese, because I want something that can sit out on the counter for a few days…)
