If Facebook has taught me anything, it's that you can separate people into two groups. In the first group are the folks who can barely make it until September 1st to break out all things autumn. In the second group are the folks who can barely stand the first group.
I suppose I'm more from the first group. Living in Northeastern Ohio means we don't get a lot of sunshine (166 days per year versus the 205 U.S. average! Yuck!), so as much as I'm sad to lose those summer days and full sunshine, I sure do love the smell and look of autumn.
My family and I have a goal to hike eight different trails this fall. Our hike yesterday was fun, but I can't wait for the leaves to change! Red, orange, yellow...bring 'em on down! They smell fabulous.
After a summer of (trying to) eat healthy, my children have been begging me to bake. Back when I was a full-time stay-at-home mom, I baked A LOT. The Fannie Farmer cookbook is my favorite go-to for recipes of all kinds. If you want to know how to make Irish stew, Lobster broil or homemade egg noodles, this is the book for you. My mother bought it for me when I got married and as you can see from the second picture, it's gotten a lot of use.
As my youngest starts school this week, I decided to make these delicious pumpkin muffins as the Mowers Family Kick-Off to Fall. They're perfect for breakfast, lunch and dessert. Are you having company over? Serve these warm with a pat of butter and a cup of tea or coffee.
I absolutely promise you will love these little packages of pumpkin bread. You can make the recipe in a loaf pan (50 minutes), round muffins (15 minutes) or rectangle muffins (20 minutes). The rectangle shape is my favorite! Aren't they adorable? I've wrapped these in cellophane bags and passed them out as parting gifts after a fall birthday party. They're always a hit.
Here's my adapted version of Fannie's recipe.
Note: I add an entire can of pureed pumpkin (1 3/4 c.) instead of Fannie's suggested 1c. Trust me on this one.
Pumpkin Bread
SIFT together:
1 1/2 c. flour
1/2 tsp. salt
1 c. sugar
1 tsp. baking soda
In another bowl MIX:
1 c. pumpkin puree (do a 15 oz. can instead, makes it super moist)
1/2 c. vegetable oil
2 eggs, beaten
1/4 c. water
1/4 tsp. nutmeg (I add a little extra)
1/4 tsp. cinnamon (I add a little extra)
1/4 tsp. allspice (I add a little extra)
1/2 c. chopped nuts, optional (but why ruin a good thing?!)
Combine dry and wet ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered loaf pan or muffin tins. Bake until a toothpick comes out clean. Immediately turn out of pan onto a rack to cool.
Bake times:
Loaf pan (Fannie's version) 50-60 minutes
Round muffins (perfect for packed lunches) 15 minutes
Rectangle muffins (adorable size for gifts or dessert) 20 minutes
This recipe can easily be doubled.
Happy September. I wish you all a great fall😊
