Fall

Fall is definitely here! We've been waking up to cold mornings and even a little snow on Mt Louis. I love harvest time... from the yummy veggies in our garden to the baked goods that come from the veggies! While visiting our friends pumpkin patch in California last month, we were able to bring home two pumpkins that are popular for baking. Yesterday my mom cut this one up, steamed it and pureed it.

It came out looking just like the canned puree... only this was a more vibrant orange color and SO much better :)

We enjoyed homemade pumpkin pie for dessert last night

And, pumpkin chocolate chip muffins for breakfast this morning! I got this recipe from one of Mom H's cookbooks and it's so yummy :) Casey doesn't like choc. in his muffins so I bake his first before adding in the chips...

Pumpkin Chip Muffins

4 eggs

2 c. sugar

1 (16oz) can pumpkin (or, 2 cups homemade puree pumpkin)

1 1/2 c. oil

3 c. flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

1 c. or more chocolate chips

In large mixing bowl beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt. Add to pumpkin mixture. Mix well. Fold in choc. chips. Fill paper-lined muffin cups 3/4 full. Bake at 350 degrees for 16-20 minutes or until muffins test done. Make 24 muffins