It’s the great pumpkin muffin, Charlie Brown!

Who doesn’t love a great pumpkin muffin? This classic recipe was introduced to me by my great friend Aunty M. Who… introduced me to much both in and out of the kitchen. She was my child-hood best friend’s mom, but she was my friend too, and for that I am much obliged. This delicious bread (cake) can be made in a googleplex of renditions, cream cheese filling, dried cranberries, any nut you like, but the base is still the best.

I have to say I love grating my own spices on a micro plane, nutmeg, cinnamon, and ginger. I get my cinnamon from a Latin store so that it is actual canella and not tree bark with cinnamon oil which is what most super markets peddle. I find the best nutmeg in the world is actually from Jamaica and the ginger… I get from my local Asian market. Is it just me or is the produce at the Asian Market out of this world. What is dragon fruit, and did you know that durian fruit is so dangerous it is classified as a weapon in Thailand. Back to pumpkins, please try this easy recipe and enjoy…

Pumpkintastic Ingredients

1 cup pumpkin purée
1/2 cup oil
2 eggs
1/4 cup water
1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
¼ teaspoon ground ginger

Crank your oven to 350.

In your standing mixture throw in all the wet ingredients and let her rip. In another bowl, I use the same measuring cup I measured the flour in; add all of the dry ingredients. Add the dry concoction to the pumpkin slurry and allow the standing mixer to do the voodoo that it does so well.

Lubricate your baking vessel of choice, I used a mini bundt pan (which was a great adventure finding) and bake until a tooth pick comes out clean, about 20 minutes for a muffin tin, 30 minutes for a loaf.

Enjoy… carve a pumpkin, go for a hike, and be a kid again.

As always, many blessings, happy baking, and happy fall.