Happy Thanksgiving! I am thankful for too much to list here, but this little guy takes the cake (don’t worry, Ash, you take the bride). I am realizing this Thanksgiving just how many wonderful children are in my life these days. It brings a magic to every holiday and a reason to buy mini pumpkins.
Hang-over that makes Ash say things like, “I want to pass away”…unintended, but check.
I think my work here is done.
At least for a Monday.
Will have some pictures of this weekend for you soon. In the meantime, here’s the Pumpkin Muffin recipe. Fall is so delicious.
WHOLE WHEAT PUMPKIN MUFFINS
4 c. whole wheat flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
2 c. brown sugar (loosely packed)
1 can (15 oz.) pumpkin (not pie filling)
1 1/2 c. milk
1/2 c. butter, melted
2 tsp. vanilla
Preheat oven to 350 degrees. Combine dry ingredients in a large bowl (try not to get as much flour all over the kitchen as I did. Add remaining and mix just until combined. Bake in muffin tins for 15 minutes, though I found my oven took about 20 minutes. Makes about 2 dozen moist muffins. Butter them and serve with a latte, you won’t regret it.