Today is the first day it seems like fall – maybe because it is the first day in months I can remember it not being at least 90 degrees. Also, it is raining today – yay! (for most of you this might not be such a cause for celebration – but this is our first fall rain and we are in year three of a major drought in northern California) If you notice that your fruits and veggies are a bit pricier – that’s because this is where the majority of vegetables and nuts are grown in the US – and we have had a bone dry summer with several major wildfires. My hubby and I are wondering how all of this draught and smoke are affecting the wine grapes…..but that is a story for another blog post. In the fall I dig out all of my pumpkin recipes and pretty much go pumpkin crazy. I don’t think about the stuff any other time of year – but the first cool day and I start to obsess..here is the proof:
This was what I brought home from my first trip to Trader Joe’s from last fall. I know….but those of you who are hard core foodies will totally get it. So for the next month or so, I will be sharing my favorite recipes from Pumpkinville. First up are these amazing muffins – low in fat, high in flavor. Grab one out the door in the morning with your cup of coffee, or keep them on hand for pop by guests. Super easy to make, and you can double the recipe if you are expecting a crowd for brunch.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/2 can solid pack pumpkin (my favorite is Trader Joe’s Organic but you can use any brand)
1/3 cup vegetable oil
2 large eggs
1 1/4 cups plus 1 tablespoon sugar, divided
1/2 cup mini chocolate chips (I like Ghirardelli..and no, they aren’t paying me to say that. i just love their chocolate!)
Preheat oven to 350 degrees. Line a 12 inch standard size cupcake tin with baking cups. Whisk together flour, baking powder, baking soda, salt and spices in medium bowl. In a larger bowl, whisk together pumpkin, oil, eggs and 1 1/4 cups sugar. Add dry ingredients and stir until just combined. Divide batter among muffin cups , each will be about 3/4 full. Stir together last tablespoon of sugar and teaspoon of cinnamon. Sprinkle equally over each muffin. Bake until puffed and golden brown and wooden pick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
More pumpkin treats to follow….