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Tuesday, October 20, 2015

Jack-o-Lantern Pumpkin Muffins

Pumpkin Muffins are moist and fill with spices so often associated with the fall: cinnamon, nutmeg and ginger. For Halloween, try these Jack-o-Lantern faces for fun! 


We've used carrots and almonds for the faces in the photos to the left. Use your imagination with chocolate chips, nuts, seeds, candy corn or icing. Kids of all ages will love decorating them!


For the lunch box, snacks and even breakfast in the car, dip the muffin tops in butter and sugar, use a streussel topping or melted jam. They are scrumptious without a topping as well.


Mix the batter by hand--don't over do it to obtain a light and delicious taste. Be sure to use pumpkin purée, fresh or canned, and not canned pumpkin pie. An equal amount of puréed acorn squash is fabulous also.


We added cranberries as well--which reminds us!  Double the batch and freeze for Thanksgiving. They'll be perfect with the holiday dinner or for breakfast the next day.


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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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