food thursday: pumpkin is back on the shelf!
I tiptoed down the baking aisle at the grocery store last week and my heart skipped a beat – cans of pumpkin were back on the shelf. Hooray!!
Now I can make Pumpkin Cookies and Pumpkin Bread and Pumpkin Pancakes! And I’ve got a new pumpkin pasta recipe to try… oh I love pumpkin season!
One of my favorite things to whip up on a chilly, fall afternoon are pumpkin muffins. It takes about 5 minutes to put the ingredients together. 20 minutes later your kitchen smells awesome and you have these to nibble upon:
Pumpkin Muffins
1 cup all purpose flour
3/4 cup whole wheat flour
1/3 cup sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
dash of salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1/2 cup canned pumpkin (a generous half cup)
1/4 cup mini chocolate chips
1. Preheat oven to 400. In a large bowl mix dry ingredients together (flours, sugar, baking powder, spices) and make a well in the center.
measure carefully!
2. In a medium bowl, mix together all wet ingredients (egg, milk, oil & pumpkin). Pour into the bowl of dry ingredients and stir until well mixed. Stir in the chocolate chips
3. Fill greased muffin cups about halfway – makes 12 muffins.
4. Bake for 20 minutes.
If you’re really in a pumpkin mood – try spreading on a little pumpkin butter. Available here in NWI at County Line Orchard and for those of you in the big city at Trader Joes.
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