first of October

loving the fall weather around here...
it finally feels like summer is starting to move on.
this is a sure sign that fall has arrived in our home:

kirkley asked last week if we could start making pumpkin muffins.
these are a staple in our family from September to December.
i give my mom a hard time for making them year round,
but they are totally good enough to enjoy all year!

jay got his first taste this morning.
he finally started feeding himself this week!
these are a must try for your family!
i have a full fat/cal version, but here is the version we eat on a regular basis.
i freeze them and pull two out every night for her breakfast the next day.
another time saver: when making them, get out several quart size ziploc bags
and put up sets of the dry ingredients in your freezer.
then it will be much faster next time you make them.

select just the recipe, go to print, and hit print selection so you don't print my whole blog :)

Light Pumpkin Bread

1/3 c canola oil

1/2 c milk (skim, 2% or whole)

1/2 c brown sugar (I use dark)

3/4 c sugar

1 regular can pumpkin puree

2 egg whites

1 egg

1 c flour
1 c whole wheat flour

2 t pumpkin pie spice or 1 t cinnamon + 1/2 t cloves

1 t baking powder

2 t baking soda

1/2 t salt
1 T ground flax seed (optional)

1 cup chopped pecans (optional, leave out to keep light)
1 cup mini chocolate chips (again, optional, but yummy!)

- Mix first set of ingredients together on low speed in a large bowl until well blended.

- Whisk second set of ingredients together in a small bowl.

- Add dry ingredients to the large bowl. Mix on low speed just until blended. It will be a little lumpy, but if you overmix, the bread will be gummy.

- Pour into two loaf pans coated with cooking spray (I use Pam with flour/Baker's Joy) or 24 standard muffin cups.

- Bake two loaves at 350 for around 30-35 minutes. Bake muffins for around 18 minutes.

- Bread is done when cake tester comes out clean.

- Cool in pan for 10 minutes.

- Continue cooling on rack.
- Freeze when completely cool.

I have 7-8 pumpkin recipes I love. You can tell the ones I made pre-children like pumpkin creme brulee. Last year I even tried pumpkin chili! And we just came across the Publix brand Pumpkin Pie Ice Cream -- this is amazing and would be an easy fall dessert put in a graham cracker pie crust or sandwiched between gingersnaps! Might be running more than 3 days a week with the arrival of fall food! :)