Three Thanksgiving Recipes You Can Start the Day Before

Three Thanksgiving breakfast recipes you can prepare the day before. The muffins can be baked and completely ready the day before. The Apple Twist will be oven ready and the waffle batter will be ready to go, but if you will be in a time crunch, you can make the waffles the day before, store in the refrigerator and use the toaster to heat them in the morning.

Pumpkin Muffins
(Adapted from Miserly Moms)

1 cup canned pumpkin
¼ cup maple syrup
1 egg
2 Tablespoons oil
1 teaspoon vanilla
1 ½ cups whole wheat pastry flour (or regular flour)
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon allspice

Makes 12 muffins.
Preheat oven to 350 degrees. Grease muffin tin or use cupcake liners.

In mixing bowl, combine all dry ingredients. Add all other ingredients and gently blend, do not over mix. Fill muffin tin and bake for 20 minutes. Let cool before storing.

Apple Twist

2 loaves frozen bread dough, thawed OR make your own bread dough
2 apples, peeled, cored, and chopped
½ cup brown sugar
½ cup walnuts
2 Tablespoons flour
1 Tablespoon cinnamon

Glaze:
1 cup powdered sugar
2 Tablespoons milk

Combine apples, brown sugar, walnuts, flour, and cinnamon in a large bowl. Roll out each loaf into a rectangle about 15 inches long by 6 inches wide. Place half of the apple mixture on each rectangle of dough. Fold edges over and seal. Place filled dough loaves side by side on a greased baking sheet. Connect ends at one side and twist loaves by overlapping, then sealing the other end together. Cover with plastic wrap. At this point if you are prepping this for the following morning, place in refrigerator until ready to bake. If you are baking the same day; let set for 20 minutes before baking. Bake at 350 degrees for 30 minutes or until a golden brown. Let cool slightly, mix glaze and drizzle over the baked twist. Serve warm.

Pumpkin Waffles

4 cups flour (Whole Wheat Soft Pastry or All Purpose Flour)
2 teaspoons salt
3 Tablespoons baking powder
¼ cup sugar
2 teaspoons cinnamon
½ teaspoon allspice
½ teaspoon ginger
3 cups milk
3 eggs, beaten
1 stick butter, melted
2 teaspoons vanilla
1 can (15 oz) pumpkin

Preheat waffle iron. Mix all dry ingredients, add the rest of the ingredients and mix well. Every waffle iron is different so I cannot give exact instructions, but these do take longer than regular waffles. In my waffle iron I place about ¼ cup of batter in each waffle section and cook for 4-5 minutes.