Friday's Fixin's: Pumpkin Muffins

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On one recent post, I was rambling (shocking!) on and on about how much I Iove any food with pumpkin in it. Seriously, I think I have a pumpkin problem because I would probably eat puppy chow if it were covered in a pumpkin puree.

One of my dear readers, Bridget, sensed this and sent me the following recipe for some AMAZING (vegan!) Pumpkin Muffins.  Thank you so much, Bridget! Sweetly Six and I made them this afternoon while carving pumpkins. It has been a festive afternoon (Silver Lining)!

I hope that you enjoy them as much as we are!

* I used vegan chocolate chips and doubled the amount to 1 cup. What a can I say? We looooove chocolate!

 

 

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Comments

  1. E.B. says

    YUUUUMMMMMMM! So making this (muffins and Carolee's stuffed squash idea) when carving pumpkins next weekend, oh, my! Add a nice salad, some apple cider and again … Yuuuuummmm!

  2. says

    Kismet Hollye!
    I too love anything pumpkin and yesterday I made pumpkin muffins too. I added dried cranberries and chopped walnuts to mine; must try your addition of chocolate chips. This season I also made a jelly-roll pan of pumpkin bars with cream cheese frosting, (BAD but yummy), for my Church Circle meeting. I have also been enjoying many kinds of apples and seasonal squash of all kinds, acorn butternut, spaghetti. I like to cut the top off a squash in a circle, scoop out all the seeds and fill with a beef/rice/tomato/onion/ green pepper combo cooked and combined in a skillet. Then fill the squash, replace the top/cap, and bake in the oven at 350 for 30 min. until the squash tests soft with a fork. Delish!

    • says

      Oh good gracious, Caolee! You are making me DROOL! Everything sounds so good and I KNOW that you made your Church Circle meeting much more heavenly! Thanks for the great suggestions.