Pumpkin Muffin Recipe

My in-laws were in town over the weekend and we were busy, busy! Dinner out, the circus, my husband and I even snuck out to see the new Steve Jobs movie after we put the kids to bed Saturday night – by Sunday morning we all needed a special sweet breakfast treat. I had this pumpkin muffin recipe bookmarked to try and decided it was the perfect morning to make them. I adjusted a couple measurements in the recipe so I noted them below. The streusel topping really made these muffins extra good and since they seemed to go over well I thought I’d share here.

Baking notes:
– the recipe calls for 1 1/2C pumpkin puree, I added more for a total of 1 3/4C
– the recipe calls for 1C regular sugar and 1C brown sugar. I used the full amount of brown and halved the amount of white sugar.
– the recipe calls for 2/3C oil and 1/2C apple sauce (1 1/6C together). I used about 3/4C apple sauce and the rest in oil to lessen the amount of oil used even more.- for the streusel topping, I mixed the flower, oats, and sugar with cold butter and blended together with my fingers before sprinkling on top of the muffins.
– With all my adjustments cooking time was the same but the muffins stuck to the paper wrappers terribly – I recommend spraying your muffin tins with cooking spray or using parchment paper.

I made a few mini muffins for the kiddos, too. Enjoy!

Pumpkin Pie

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We love all (ok, most) things pumpkin in this house so you know that when Thanksgiving rolls around it’s all about the pumpkin pie! We’re traveling for Thanksgiving this year so we made our own pie from scratch over the weekend. And then I had an idea…. if I ever had to say something bad about pumpkin pie it’s that there is no top crust and I love crust. So! I decided to use my mini leaf cookie cutters (similar) to create a dramatic topping for our pumpkin pie. Here’s how I did it…

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I baked the pie as usual using the recipe on the side of the can of Libby’s pumpkin. You cook a pumpkin pie at a higher temp for about 15 minutes then reduce it to cook another 40 minutes. While the pie was cooking at the higher temp, I used my mini leaf cookie cutters to cut out leaves.

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Once the pie had cooked at the higher temp and about 15 minutes at the lower temp, I took it out and arranged my leaves (you want the custard to firm up a bit to support your leaves). I arranged them to overlap a bit to get nearly full-coverage, but it’s totally up to you. I used a little egg-wash on top to make sure it browned, too!

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It ended up being a spectacular pumpkin pie…

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…especially with a dollop of freshly whipped cream!

No Carve Jack O’Lantern

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If you’re like us, you wait until Halloween to carve your pumpkin into a Jack O’Lantern. Maybe it’s tradition but it’s also because the second you carve that pumpkin is starts to rot and doesn’t last too long (especially because it always seems to be rainy around Halloween too, right?). Well, this year – after a very persistent toddler kept telling me we needed to, we made our pumpkins into Jack O’Lanterns weeks before Halloween! I used this great vinyl adhesive paper in black to create the appearance of a Jack O’Lantern and they came out pretty cute. Or should I say SPOOKY!

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Not much of a tutorial here – just draw your shape on the back of the black vinyl, cut it out, and stick on your pumpkin! It’s so easy your toddler can make one with her safety scissors.

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Plus the vinyl is removable so you can peel it off right before Halloween to properly carve your pumpkin.

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Don’t you love how Z’s turned out?