Day 338

I am grateful for pumpkin.

What a versatile piece of produce. From sweet to savory, it adds nutrition, moistness, color, and warmth to every dish.

Breads are my favorite use of this pureed goodness. Scones, muffins, loaves, and cookies are tops, and not much beats pumpkin pie a la mode. This is my favorite muffin recipe. They are moist and deluxe, and the recipe is very forgiving.


2 1/2 cups flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple
Baker's sugar, optional

1.  Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners.
2.  In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin, and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3.  Sprinkle with baker's sugar if desired.
4.  Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com 12/5/2012

Thank You, Lord, for creating such a versatile, homey fruit.