Friday, October 29

Crazy Capers

    I don't use capers all that fact, hardly ever. I decided to add them to some soup I made a week or so ago and had them laid out on my cutting board (waiting with some other ingredients to be added to the pot). My four year old, my very very picky four year old, walks in and asks to try one. Then asks for another. Then asks to have more. She was just eating them straight from the jar! I added them to a dinner earlier this week. With pasta and rice and sweet potato on her plate, what was the first thing this picky eater ate? She picked out all the capers from the pasta first. 
    My curiosity has been piqued. My picky four year old whose tastes change daily loves eating capers. What are capers? Is there any nutritional value to them? I needed to delve into the books.

    Capers are the buds of the caper bush, which are usually consumed pickled. The caper bush thrives in a semiarid climate: Morocco, the southeastern Iberian peninsula, Turkey, and the Italian islands of Pantelleria and Salina. The capers are categorized by their size, with the smallest ones (non-pareil) being the most desirable. The capers are common in Mediterranean cuisine and are used as a seasoning or garnish. After they are picked they are then pickled in a salt or salt and vinegar solution. The purpose of the pickling is to develop an intense flavor as mustard oil (glucocapparin) is released from the bud. The reaction leads to the formation of crystallized white spots on the surfaces of the buds, called rutin.  
    The flavor of the caper is similar to that of green olives. The acidity of the caper makes it popular in smoked salmon, salsa, salads, pasta salads, pasta sauces, meat dishes, pizzas and pickles. 
    Now for the nutritional value. The information is for the prepared capers and are per 100 grams (3.5 oz).

Energy20 kcal
Dietary fiber3g
Iron1.7 mg
Vitamin C4mg

    Wow, did you see that sodium?? If you eat enough capers to have a serving, you will be consuming 129 per cent of the RDA (Recommended Daily Allowance) of sodium. Yikes! I don't plan on banning them from my kitchen, I will simply have to be mindful of how much I use. 
    I hope you found this helpful and informative! Thanks for stopping by!

Thursday, October 28

Fall Pancakes!

    For dinner this evening I didn't know what to do. I went into the kitchen and decided to peel and chop up the other half of a small pumpkin I had leftover from earlier in the week. While that was steaming, I put a couple tablespoons of butter in a pan over medium-highish heat. I then peeled and sliced up two apples and put them in the pan with the melted butter. I then sprinkled on a good amount of cinnamon and let that simmer; occasionally swishing it around. I removed the pumpkin from the heat and let it cool down...still unsure of where all this was headed. I added raisins to the pan of buttery cinnamon apples and tossed a bit. What does cinnamon apples say to me? Pancakes! I took out my blender and pulsed the pumpkin a bit. I noticed that I had two very ripe bananas and decided to add those to the blender. After the big chunks were pulsed out, I added cinnamon, nutmeg, ginger, and allspice (good compliments to the pumpkin). The pumpkin-banana puree coupled with the buttery cinnamon apples...*sighs* heavenly. The aroma coming from the kitchen was just sensational. It even enticed Kyleigh into the kitchen with her nose in the air, excited about whatever it was she smelled. (That rarely happens! haha) 
The pumpkin banana puree.
Anyway, I then went on to start making the pancake batter...whole wheat pancake batter. I added in the pumpkin-banana puree into the batter and then turned the heat off for the pan of apples and covered it. Then I made pancakes! When on the plate, butter the pancake, lay some apple slices and raisins on top and drizzle on some maple syrup. Yum! 

    Unfortunately, after getting the girls set up with their pancakes, feeding the dog, and taking the trash out, I couldn't wait any longer to eat. So that means no final product pictures. Guess I'll just have to make them again and take pictures then. Darn! :)

Tuesday, October 26

Halloween Gingerbread Cookies

      Okay, I know that it may be a little early  for gingerbread cookies, but after a small failure/disappointment with pumpkin I wanted to go in a different direction. These are among my husband's most favorite least that I make. This time was no exception. I used Halloween cookie cutters to keep along with the time of year. If the cookies last long enough to get decorated, I plan on using royal icing and letting my girls decorate them with sprinkles and such. I only baked half of the dough today but will probably bake the rest tomorrow and hopefully decorate Thursday. Here's what I've got.

Gingerbread Cut-outs

1/2 c. shortening
1/2c. sugar
1 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 c. molasses
1 egg
1 Tbsp vinegar
2 1/2 c. flour

     In a mixing bowl beat shortening with mixer on medium-high speed for 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides occasionally. Beat in molasses, egg, and vinegar until combined. Beat in as much of the flour as possible and stir in whatever remains. Divide the dough in half and cover. Chill about 3 hours or until it is easy to handle.
     Preheat oven to 375 degrees F. Grease your cookie sheet. On a lightly floured surface, roll half of the dough at a time. Roll, or knead it, until it is about 1/8-inch thick. Using your cookie cutters, cut them out and so as not to over-handle the dough, shape the remaining scraps into a  cookie. Bake each batch for 5-6 minutes or until edges are light brown. Let cool on the sheet a few minutes for a crisper bottom; cool on wire rack otherwise.

Saturday, October 23

Pumpkin Bread

Time for more pumpkin! My sister-in-law asked me today if I had a pumpkin bread recipe. I was only too happy to oblige. :) Even though this makes two large loaves for us, it does NOT last long at all! After I make it again, I'll post pictures. I hope y'all enjoy!

makes 2 large loaves or 3 regular sized

3 c. sugar
1 c. cooking oil
 4   eggs
3 1/3 c. flour
2 tsp  baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
2/3 c. water
2 c. pureed pumpkin

Preheat the oven to 350 degrees F. Using cooking spray, spray the bottom and sides of the loaf pans; set aside.
In an large mixing bowl, beat sugar and oil on medium speed. Add eggs and beat well; set aside.
In another large mixing bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add the dry mixture and water alternately to the sugar and egg mixture, beating on low until combined.
Add dry mixture.
Alternately with water.

   Beat in pumpkin.

   Spoon into pans. Bake at 350 degrees F for 55 to 60 minutes; if you are making 2 large loaves, it will need to bake longer--until a knife comes out clean in the center.
Cool on wire racks for 10 minutes; remove from pans.


Thursday, October 21

Home-made Chicken Noodle Soup

Sadly, my little baby is under the weather. So what does Momma do when someone gets sick? Make Chicken Noodle Soup of course. I didn't have time today to make my famous slow-cooker Get Well Chicken Noodle usual cure for when my girls or my husband catches a cold. I've even made it for my mom and step-dad when they got sick. However today, I didn't have all day to cook it. And I really didn't just want to pop open a can and serve it up. What's a girl to do? Well I'll tell you.

Chicken Noodle Soup - On The Fly

4 c. water
4    chicken bouillon cubes
1    chicken breast
1/3 c. light balsamic vinaigrette dressing
1/2 tsp parsley
1/2 tsp dried basil
1/4 tsp onion powder
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp rubbed sage
1/8 tsp ground cloves
salt and pepper
1 c.  mixed veggies (peas and chopped carrots mix)
1 can cream of chicken soup
small pasta (I used whole grain spaghetti, broken into small pieces)

    In a soup pot, bring the water to a boil. Once boiling, turn heat down to medium and add bouillon cubes. Whisk together to dissolve the cubes. Add in spices. Cover and let simmer. (If using frozen veggies, add now.)
    Meanwhile, in a small pan (one with a lid) pour in balsamic vinaigrette dressing, add chicken and sprinkle a pinch of salt and pepper over chicken breast (to season). Cover and let cook over medium heat. Turn once bottom has become a nice brown; the top will be white.
    While the chicken is cooking and the soup base is simmering, bring another pot of water to boiling. This one is for the pasta. If using spaghetti, break into small pieces before adding to the salted water. (I used whole grain spaghetti.) Cook pasta according to package directions, taking it off heat 2 minutes early. Drain most of the water and then add to the soup pot. If using leftover veggies, as I did, add now as well.
     Stir the condensed cream of chicken soup into the soup pot. Once the chicken is finished cooking, chop it up into small bite-sized pieces and add to soup pot. Cover the pot and let simmer just a few minutes longer.
     Serve with biscuits, crackers, or home-made breadsticks! :)

The "breadsticks" pictured were made in between the steps for the soup. I've made a lot of biscuits lately, so I wanted to change things up a bit. I used a boxed pizza dough mix. I followed the directions for preparation and did add 2 Tbsp veggie oil with the water to help the dough retain some moisture. I kneaded it a fair amount (I may not like handling raw meat, but kneading dough, I could do that all day!) then cut it into 5 semi-even sections and made 5 long breadsticks. I put a little butter atop all the strips, as well as a little garlic and onion powder. I baked them at 425 degrees for 13 minutes. When cooled a bit, I cut them into smaller 'dunkable' pieces. Dipping the breadsticks into the soup-- wonderful!, tasty!, scrumptious! 

Wednesday, October 20

Spiced Pumpkin Pancakes...For Dinner!

After my fabulous Meatloaf last night, I decided breakfast for dinner would be great tonight. Since my girls weren't feeling up to par, this'll turn their frowns upside down. And it worked!

My favorite spices to use with pumpkin.
1 3/4 c. all-purpose flour
2 Tbsp  sugar
1 Tbsp  baking powder
1/4 tsp  salt
1/2 tsp  cinnamon
1/2 tsp  nutmeg
1/2 tsp  allspice
 1        egg, slightly beaten
1 1/2 c. milk
3 Tbsp vegetable oil
1 c.    pureed pumpkin

Using a 3/4 measuring cup, pour batter.
    In a large mixing bowl, combine all the dry ingredients. In a separate bowl, combine the egg, milk, and oil. Stir the bowl of wet ingredients into the flour mixture. Gently stir in the pureed pumpkin.
   Heat a pan over medium heat (on a scale of off to 10, use a 6) and use cooking spray. I use a 3/4 dry measuring cup to pour the batter onto the heated pan; it makes the perfect size pancake.
   The pancake is ready to be flipped when the edges start looking dry and the bubbles in the middle start becoming a little larger and a little more frequent. (The second picture.) The second side will only need to be in the pan for one to two minutes.
Dry edges and bubbles.
    After the first pancake has been taken out of the pan, turn the heat down to just under medium. (On the same scale of off to 10, turn down to a 4.) It will take another minute or two on the first side, but it allows the pancake to cook through better while keeping it from burning on the outside; it gives it its beautiful color (third picture).
    This makes about 10 pancakes. At our table, no one could eat more than two, so if you have more than four people sitting down to eat then you might want to consider doubling the recipe.
The color you are aiming for.
     These pancakes are super delicious with butter and sifted powdered sugar, butter and maple syrup, or for fellow chocolate lovers, Nutella and maple syrup is also super scrumptious.

Spiced Pumpkin Pancakes

Good with butter and sifted powdered sugar.
Pumpkin Pancakes with Nutella and maple syrup. 

*Note: The pumpkin puree used in this recipe was made from fresh pumpkin (of course!) and had been in the refrigerator. The fresh pumpkin was purchased from my local farmer's market.

Monday, October 18

Good 'Ole Meatloaf

Lately I have been craving some good 'ole comfort food. Just like Momma used to make. So I went to the store today and bought what I needed for meatloaf. Now I didn't use my mom's recipe...or any recipe for that matter. Let me tell you, it turned out great! As sides to the meatloaf, I made garlic mashed potatoes and peas & carrots. Here's what I did:

Good 'Ole Meatloaf, makes 4 servings
1 lb      lean ground beef
3/4 c.   panko bread crumbs
2 Tbsp all-purpose flour
1/4 tsp thyme
1/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp rubbed sage
1/2 tsp dried basil
1 tsp    parsley
1 1/2 tsp kosher salt
 1        egg
1 Tbsp oil, especially if using ground turkey
1 c.    chopped onions, fresh or frozen

Meatloaf Topping:
1 small can tomato paste
about 1 c. tomato sauce

Preheat oven to 425 degrees F. Spray 4 mini loaf pans or 1 medium loaf pan with cooking spray.
Measure out all ingredients and place in bowls around where you are working to make it a little easier; and so you won't have to touch a lot of little bottles with meat-covered hands.
In a large bowl, drop in the ground meat. Add in all dry ingredients and work in with your hands. Add in egg and oil and continue using your hands to mix it up. Finally, mix in the chopped onions with your hands.
Divide evenly among the four mini loaves, or shape it into the one medium loaf pan. 
Cook for 25 minutes. Turn the oven off and let the meatloaves sit in the oven for an additional 10 to 15 minutes. 
While the meatloaf is in the oven cooking, make the sauce. In a small saucepan over medium-low heat, heat up tomato paste. Once it is warmed through and can be stirred easily, stir in the tomato sauce. Cover, stirring occasionally.
Enjoy with mashed potatoes and mixed veggies!

Hello Again Old Friend

Over the last five nights, I have only been in my kitchen to make dinner once! That is so unusual. Not stressing about dinner was nice, but I'm ready to get re-acquainted with my kitchen. So what's the plan? My daughter is ready to get baking as well, so I'm thinking a quick bread. I have fresh zucchini, from the Farmer's Market of course, as well as fresh pumpkin, also from the FM, awaiting me. But I was thinking going in a whole different direction. A loaf of gingerbread. There are two recipes I found in A Love Affair with Southern Cooking that I may give a whirl, or who knows.
Jean Anderson Cooks
Choice #1: Moravian Gingerbread, makes a 13x9x2-inch cake
Choice #2: Old Virginia Gingerbread, makes 12 servings

Saturday, October 16

There's More to Pumpkin

       Lately I have been almost obsessed with using fresh pumpkin. I've made pumpkin bread, pumpkin butterscotch muffins, put pumpkin in soup, and made pumpkin pancakes. Some swear by the can, while others wait all year for the real deal. Now while I fall into the second group, is fresh really all that better? Let's take a look.

I found this table at and wanted to share.

NutrientsRaw (DB)Cooked (DB)Canned (DB)Libby's Canned
Serving Size (cup)1/21/21/21/2
Wt/svg (g)58122.5122.5122
Fat (g)
Cholesterol (mg)0000
Total Carbohydrate (g)3.869.99
Fiber (g)
Sodium (mg)0.581.26.15
Potassium (mg)197.2281.8252.4n/a
Protein (g)0.580.881.32
Vitamin A (IU/svg)9281325.527018.617500
Vitamin A (% RDI)18.626.5540.4350
Vitamin C (mg/svg)
Vitamin C (% RDI)
Calcium (mg/svg)12.218.431.940
Calcium (% RDI)
Iron (mg/svg)0.460.71.71.8
Iron (% RDI)
Folate (mcg/svg)9.410.415.1n/a
Folate (% RDI)
DB: Data Bank Values (USDA Nutrient Composition Tables)
RDI: Recommended Daily Intake (Nutrition Label Standard)

More nutrition facts can be found here.
I'll be the first to admit that convenience items are great. Some of the prep work is done for you and it is a fantastic time saver for those of us with little time to spare. However, there is just an indescribably wholesome feeling going to the farmer's market, picking out the pumpkin, bringing it home and preparing it to use in recipes. Then there's taste. Honestly, the taste of fresh anything can't be beat.
     In my recipes I always say to set the seeds aside for roasting later. I had never eaten pumpkin seeds til I moved here in 1996. It was love at first bite. Now, I don't have them all that often since my husband can't eat seeds. So usually if I roast them, I give them to my mom. After doing this research, I think I'll be eating them a little more often. Did you know...:
Pumpkin seeds are good source of dietary fiber and mono-unsaturated fatty acids which are good for heart health. In addition, they are very good in protein, minerals and many health benefiting vitamins. For example 100 g of pumpkin seeds provide 559 cal, 30 g of protein, 110% RDA of iron, 4987 mg of niacin (31% RDA), selenium (17% of RDA), zinc (71%) etc... but no cholesterol. The seeds are an excellent source of health promoting amino acid tryptophan. Tryptophan is converted to GABA in the brain.

Roasting Pumpkin Seeds
Clean the rest of the pumpkin goo off of the seeds. Let them soak overnight in salty water. (Or you could boil in salty water for 20 minutes, which will help finish cleaning them.) Drain and lay them out overnight so they dry out. Toss them in extra virgin olive oil and lay them out in a single layer on a baking sheet. You could use a jelly roll pan to make sure none of the seeds slide off. Sprinkle salt and garlic powder over all the seeds. Bake at 300 degrees F for about 45 minutes until they are golden brown, stir occasionally to ensure even baking.

Enjoy carving your pumpkins, baking them, roasting the seeds, and using them in your decorating!

Wednesday, October 13

Fall Soup with Whole Wheat Cheddar Biscuits

*This is a good quick soup that has all the flavor of a crock-pot soup that has been cooking all day.*

1 can beef broth
1 can cream of potato soup
1 tsp minced garlic
1 large tomato
1/2 red bell pepper
1 c. chopped frozen onion
2 tsp. capers
1 c. pureed fresh pumpkin
1/2 tsp. ground allspice
1/2 tsp. ground ginger
1/2 tsp. dried basil
1/4 tsp. dried thyme
couple pinches of kosher salt

In a soup pot over medium heat, combine broth and cream of potato soup. Stir in minced garlic. While that is heating up, diced up the tomato and stir it in. In a saute pan over medium-high heat, pour about 1/2 c. wine (or oil). Dice up the bell pepper and add to the saute pan. Also add the frozen onion and capers. Sprinkle a pinch of salt overtop. Stir occasionally.
Meanwhile, add the pumpkin to the soup pot. Add in the allspice, ginger, basil, thyme, and a pinch of kosher salt. Stir together. By now, it should be simmering. Turn the heat down to medium-low; you want it to keep simmering so the flavors will develop in a short amount of time. Stir often so it won't stick on the bottom.
Once the onions in the saute pan start turning a golden color, add to the soup pot. After a few more minutes of simmering, it should be ready but the longer it simmers then the more flavorful it will be.

*Note: This recipe was enough for the 4 of us with none left over. The next time I make it, I will double the recipe and if you are going to try it, I recommend you also double it.

Whole Wheat Cheddar Biscuits

3/4 c. butter
1 1/2 c. milk
1 c. whole wheat flour
2 c. all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. salt
3/4 tsp. cream of tartar
1 1/2 tsp. garlic powder
1 1/4 tsp. onion powder
1 c. shredded sharp cheddar cheese

Begin by cutting up the butter in a bowl to sit out to come to room temperature. Measure out the milk so it, too, can sit out to come to room temperature.
Preheat the oven to 450 degrees F. Using baking spray, grease the muffin pans (which is what I use and it makes 12) or cookie sheet.
In a large mixing bowl combine the flours, baking powder, sugar, salt, cream of tartar, garlic powder and onion powder. (I like to use a whisk to combine it because it mixes it all up well without compacting it too much--it keeps it light and fluffy.) Using two butter knives, or a pastry blender, cut the butter into the flour until there are coarse crumbs. Pour in the milk and cheese and stir with a fork to get it all combined.
Drop into the 12 muffin cups or drop 12 'dough balls' onto the cookie sheet. Bake at 450 degrees F for 12 minutes.
Serve warm! Enjoy with the soup!

Fall Chicken

Nice comfort food using chicken, apples, tomatoes, and “warming” spices. 

3 boneless, skinless chicken breasts (fresh or frozen)
1-2 eggs
panko bread crumbs
apple cider vinegar
salt and pepper
1 large, fresh tomato
1 apple
ground allspice
ground ginger
dried basil
kosher salt
vegetable oil (olive oil would probably be better)

   Place a large pan (one that has a lid that fits on it) over medium-high heat with the vinegar and oil drizzled in the bottom. In one shallow dish, beat the egg with a splash of the vinegar. In a second shallow dish, add about a cup (might need more depending on how large the chicken breasts are) of the bread crumbs, salt and pepper. Set these close to the pan to avoid some mess. Coat chicken in the egg wash, followed by coating it in the bread crumbs then place it in the pan. Do this with all the breasts. Cover. Clean work area and wash hands.
   Slice apple into wedges (leaving skin on) and remove seeds. Then cut into chunks and toss in the pan with the chicken. Dice up tomato and also place in the pan. If it looks like it might be getting dry, pour in a little of the oil. For a little more flavor, if you have wine on hand, I added some at this point. At this point, add the seasonings. Don't be afraid if it seems you are being "heavy handed" with the spices because it all comes together well and it will be quite flavorful. Making sure to get some over everything, sprinkle in about 1 tsp ground allspice, about 1/2 tsp ground ginger, a little more than 1 tsp basil, and some more kosher salt. Cover. When the chicken starts looking golden brown, turn it over and make sure to give the rest of the pan a stir. The chicken is done when juices run clear when cut.

I served mine over a bed of white and brown rice that cooked in my rice cooker while I was doing everything else.

Sweet Potatoes -- It's a Love/Hate Kinda Thing

Love ‘em ’cause they are nutritious. Hate ’em ’cause how many ways can you cook a sweet potato? Let’s find out.

To keep the kids from getting bored with sweet potato, I need fresh ideas for cooking it up. My very picky four year old won’t eat much, but she will eat sweet potatoes. This is a great thing seeing as how a medium-sized cooked sweet potato has more than a full day’s requirement for vitamin A, is an excellent source of vitamin C, good source of fiber, potassium, copper and manganese, and contains important omega-3 and omega-6 fatty acids.

I’ve done the mashed sweet potato with butter and made sweet potato fries (which my husband ate and wants again!) but I’d like new ideas. For those in the same boat, I’d like to share what I’ve found, courtesy of my local Farmer’s Market.

  1. 1 Roast whole or halved sweet potatoes at 450 degrees F for 25 to 35 minutes.
  2. 2 Saute sliced or diced sweet potatoes in oil for about 10 minutes.
  3. 3 Quick boil by adding 1-inch thick slices to a skillet with 2 inches of boiling water; cook for about 12 minutes. Or, steam over simmering water.
  4. 4 Microwave whole sweet potatoes on high for 5 to 8 minutes for each potato; rotate halfway through.
  5. 5 Micro-bake whole sweet potatoes: microwave 4 minutes, then bake at 450 degrees F for 5 to 10 minutes.
  6. 6 Grill or broil 1-inch think slices for 10 minutes. Or cut sweet potatoes in halves lengthwise and grill 20 to 25 minutes.
  7. 7 Shred raw sweet potato to add color and flavor to salads and coleslaw.
  8. 8 Cut raw sweet potato in sticks, like carrots, to serve with ranch dressing or dip.
  9. 9 Sprinkle wedges with vegetable oil and Cajun seasoning. Roast in a hot oven.
  10. 10 Mash cooked sweet potatoes with butter, milk, salt and pepper. Flavorful stir-ins: peanut butter; curry powder or ginger; orange juice and zest; or, caramelized onions.
  11. 11 Puree cooked sweet potatoes and apples, blending in a little milk, salt, pepper and ground ginger. Bake in a casserole dish, dotted with butter and chopped nuts.
  12. 12 Layer sweet potato and orange slices in a baking dish; drizzle each layer with melted butter, orange juice, and maple syrup. Cover and bake until tender.
  13. 13 Toss sweet potato chunks and sliced onions with oil, salt and hot sauce. Roast until tender.

    More recipes (that sound yummy) can be found at .

Pumpkin Butterscotch Muffins

These don't last long at my house, and I promise they won't last long in yours either! You might want to double the recipe though. :)

1 3/4 c. all-purpose flour

1/2 c. packed light brown sugar

1/2 c. white sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

2 eggs

5 Tbsp butter, melted

3 Tbsp cooking oil

1 c. fresh pureed pumpkin

most of a 6oz bag butterscotch chips

Preheat oven to 350 degrees F. Grease muffin pan or line pan with paper cups.

In a large bowl, combine flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt. (I like to combine the dry ingredients with a large wire whisk because it combines everything nicely without compacting the flour too much.) In a separate bowl, whisk together the eggs, butter, oil, and pumpkin. Add the pumpkin mixture to the dry ingredients and stir til combined. Stir in the butterscotch chips. (Or I also like to substitute the butterscotch chips with mini chocolate chips.)

Bake at 350 degrees until a toothpick inserted in the middle of a muffin comes out clean, about 20-25 minutes depending on the size muffin pan being used.

The pumpkin I used in this recipe was fresh that I got from the local Farmer’s Market. Fresh is better! :)

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