It’s Fall.
Morning walks with Walter are getting colder, Pumpkin Spice Lattes are back at Starbucks, Christmas decorations are in the stores.
I love this time of year!
Not just because bulky sweaters come out of my closet in full force, but I also love the leaves changing color and saying words like harvest and abundant. Oh and Fall kicks off a glorious 4 month long season of baking. It starts with all things pumpkin and apple and snowballs right into the holidays. And if you follow my boards on Pinterest you know that I will have a LOT of baking to do in the next four months. I’m going to need some bigger sweaters!
We will start off this delicious bake-fest with some really easy pumpkin muffins!
Perfect on a chilly morning with a cup of coffee or as an after school snack (my kids LOVE them). They are dense and moist and the pumpkin is not over whelming. These are my most made fall muffins.
Pumpkin Muffins
(makes 36 muffins, or 2 loaves of bread)
Ingredients:
2 cups canned pumpkin
3 cups sugar
1 cup vegetable oil
4 eggs
3 1/3 cups all purpose flour
2 tsp baking soda
2 tsp pumpkin pie spice
1 tsp salt
1 tsp baking powder
Directions:
*Preheat oven to 350. Line muffin tin with baking liners or spray pans with Pam cooking spray for baking (with flour).
*Combine all dry ingredients in a large bowl, whisk and set aside.
*In a separate bowl combine the pumpkin, sugar, oil and eggs – beat well.
*Slowly add the dry ingredients to the wet ingredients and mix well. Divide the batter evenly between he loaf pans or fill muffin tins 2/3 full (I use an ice cream scoop).
*Bake Muffins for about 20 minutes, or until a toothpick inserted comes out clean. Bake loaf pans for 60-70 minutes.
Aren’t these papers cute? They are by Paula Deen I found them in the dollar section of Michaels.
What should we make next week? Something with apples?
What’s your favorite fall recipe?
~ Sandy