Nothing says fall like pumpkins! I love their bright orangey colors and their sometimes quirky shapes. The mini pumpkins make fantastic table decorations and the bigger ones give the porch a cheery look on a cool, cloudy afternoon.
For all their decorating potential, the thing we love most about pumpkins, around here. . .is eating them:) Below is our favorite pumpkin muffin recipe. Enjoy!
2 cups all purpose flour 1/4 cup softened butter
2 teaspoons baking powder 1/2 cup granulated sugar
1 teaspoon ground cinnamon 1 egg
1/2 teaspoon salt 1 cup canned pumpkin
1/4 teaspoon ground ginger 1/2 cup of milk
1/4 teaspoon ground nutmeg 1/4 cup of coconut oil or corn oil
1/8 teaspoon of cloves
Heat oven to 350. Sift together flour, baking powder, cinnamon, salt, ginger, nutmeg, and cloves. In another bowl, beat together butter and sugar until creamy. Add egg, pumpkin, milk, and oil. Beat on high speed until mixture is light and fluffy. Stir in flour mixture just until moistened. Put in greased muffin tins and bake 24-30 minutes. Watch carefully if your oven cooks hot. Makes one dozen muffins.