I've gotten where I don't do much when it comes to seasonal decor. But, I do love this time of year. Sweater weather. At least in the mornings and evenings here. One of the very best things about October is that I get pumpkin happy.
We grew pumpkins this year, but I must have planted them too late because this is as far as they have gotten. Perhaps these will be better served for Thanksgiving pie rather than jack-o-lanterns.
We've made our first trip, and Molly's first trip ever, to the pumpkin patch. We have crafted spiders and picked out costumes. And we have baked.
The smell of anything baking on a crisp Fall day is one of my favorite things.
I found this recipe on pinterest sometime last year and have been waiting to try it. Seeing that we just ran out of the zucchini muffins we baked and tossed in the freezer at the end of Summer, I thought these may be a good restocking item. I followed the recipe to a tee, actually doubled it. We got 24 muffins plus one mini loaf. They are yummy for sure. The only things I may change for next time is that they could maybe use a little more cinnamon and these babies are begging for some nice bits of apple.
I have to say that I love a recipe that allows you to simply mix your dry, mix your wet, then just mix it all together. I think those are the kind of recipes that are best suited for help from kiddos, at least around here.
So here we go:
Ingredients1 1/2 cups whole-wheat flour
1 1/2 cups old-fashioned oats
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 1/2 cups canned pumpkin
3 tablespoons canola oil
1/4 cup low-fat milk
One large egg
One large egg white
1/2 cup dark chocolate chips (optional)
1/2 cup chopped walnuts (optional)
- Preheat oven to 375ºF, and line or spray muffin tin.
- Whisk dry ingredients and spices together in a large bowl.
- Add pumpkin, oil, milk, egg, and egg white to a medium-size bowl, and mix thoroughly. Add wet ingredients to dry ingredients, and mix well. Stir in chocolate chips and walnuts.
- Fill muffin tins evenly, and bake for 15 to 18 minutes.
Oatmeal. Pumpkin. Dark Chocolate Chips. So good.
Another fun thing about this time of year is the annual Fall Carnival at Natalie's school. Last year I won this trio of happy pumpkins. This year I am going for the auctioned off parking spot...wish me luck!