For the next several days I will be posting about the World Congress of Families. This year it is being held in Sydney, Australia. Remember how we helped to raise funds for Angela to attend? She is sending daily reports of the presentations, interviews she is able to have, and more. I am excited to share with you what she is experiencing. There are so many around the world - politicians, religious leaders, community organizers, trained professionals, and others - who are dedicated to defending the family. I will try to post each day's events in order so you are not reading them backwards as you scroll down. I have broken up Angela's summaries into several posts so it isn't overwhelming to see a HUGE post. Remember, if you have any questions you would like her to ask when she gives her interviews, leave them in the comments and I will pass them along to her.
This week has been extremely busy gathering the last of the harvest from the orchard and garden. We've been making pearsauce galore to can, pulling onions to cure, storing butternut squash, acorn squash, and spaghetti squash, and last, but not least, baking pumpkins to puree for the freezer. Nothing beats having fresh pumpkin puree to use instead of the canned stuff (which isn't necessarily pure pumpkin). Regardless of which type you use, fresh or canned, these muffins are delicious! They are the perfect texture, not too sweet, and perfectly spiced.
originally published by Gourmet Magazine November 2006
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin-pie spice*
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 1/4 cups sugar
1 TBSP sugar
1 teaspoon cinnamon
Preheat oven to 350. Line 12 muffins cups with paper liners.
In a bowl sift together flour, baking powder, pumpkin pie spice, baking soda, and salt. In a different bowl whisk together pumpkin, oil, eggs, and sugar. Stir flour mixture into pumpkin mixture. Do not over mix! Scoop batter into muffin cups, dividing evenly amongst each. In a small bowl mix together sugar and cinnamon for topping. Sprinkle over the tops of muffins.
Bake for 20 - 25 minutes.
* If you don't have pumpkin pie spice use any combination of cinnamon, nutmeg, ginger, cloves, or allspice. I used 1/2 tsp. cinnamon, 1/4 tsp, nutmeg, and a pinch each of allspice and ginger.
These are so good you don't even need butter or jam. They'd be great to pack in lunch boxes or for road trips.
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