From the looks of our Pie Chart, you all are a bunch of pumpkin lovers. I was keeping my fingers crossed for cherry for a while; my aunt's cherry cream cheese pie recipe is something else. Cast your vote if you haven't already.
For all you pumpkin eaters, here is my recipe for pumpkin muffins. It has been carefully crafted through tasty trial and edible error, and kid-tested (my daughter just told me to tell you to make more than one batch).
2 cups sugar
1/2 cup oil
1/2 cup apple sauce
2/3 cup water
2 cups pumpkin (one 15 ounce can)
2 cups whole wheat flour
1 1/3 cup unbleached flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger
Preheat oven to 350 degrees and grease or paper muffin pans (recipe makes 30 muffins). In a large mixing bowl, mix together the first six ingredients. In a medium bowl, sift together remaining ingredients. Stir dry ingredients into large mixing bowl and mix well. Fill muffin pans 3/4 full with batter and bake for 20 to 25 minutes. (Inspired by this recipe, but with a healthy twist by moi.)
These muffins go so fast that I've never had the opportunity to frost them, but I think they would be very nice with an orange glaze (1/2 cup powdered sugar and 1 tablespoon orange juice).
Enjoy the muffins and stop by again on Tuesday for a special post.