Sometimes I cook because I want to try a recipe I have seen or some ingredient I want to use. Most often I am craving a particular thing. This time it was the can of leftover pumpkin from making one of my comfort foods last week…..waffles. I put the leftover on a front shelf where I saw it everytime I opened the fridge. I am a true believer that pumpkin should never go to waste, so I decided to try Pumpkin Biscuits made with Bisquick. Then I saw the yogurt container, which was almost empty and remembered I had some mini-chocolate chips left from something I made at Christmas. And, Pumpkin Chocolate Chip Drop Scones were created. They are really moist and almost cake-like which I assume is from the yogurt. Maybe they should be called Pumpkin Chocolate Chip Drop Muffins. Whatever they are called, they are really good !!
Pumpkin Chocolate Chip Drop Muffins
2 cups Bisquick
2-3 T brown sugar
1 T pumpkin pie spice (or 1 tsp cinnamon & dash clove, nutmeg, ginger, cardamon)
1/2 cup mini-chocolate chips
3/4 cup pumpkin puree
1/2 cup yogurt
1/2 cup milk (I use almond milk)
Heat oven to 450 degrees.
Mix dry ingredients together completely, including chips. Mix all wet ingredients & add to dry. Blend with a spatula until all are combined. Sprinkle tops with turbinado sugar.
Drop by large tablespoon on a greased or sprayed cookie sheet. Bake for 15-18 minutes or until tops are slightly browned. Serve warm. If for some reason there are leftovers, keep in a ziplock bag on the counter for 1 day or in the fridge for 1 week. To re-warm, wrap in a paper towel & microwave for 15-30 seconds.