With October in full swing, Thanksgiving last weekend and Halloween just around the corner at Chez Koch there's been eating, knitting and enjoying of many things pumpkin. It's cozy to be surrounded by the colour orange during this season, it's supposed to evoke energy and calmness at the same time.
The yarn is 140 yards of 100% Merino Superwash bulky from The Plucky Knitter Sarah. It's called Pumpkin Latte and looks good enough to eat. It's destined to become another Luxe Neck Warmer, the Tudora from Knitty.com (I've been itching to try that pattern) or Cap'n Crunch by Jennifer Adams. I'm leaning towards the Cap'n Crunch, especially if I find the right buttons.
Pumpkin Chip Muffins are pure pumpkin bliss. Ryan likes them with cream cheese icing. This is the Grand Prize winner from the May/June 1995 Country Woman Magazine pumpkin recipe contest. I usually mess with ingredient amounts after I try a new recipe -- replacing oil with applesauce, lowering the amount of sugar -- but I haven't changed this one except for using fewer chocolate chips. The original amount calls for 2 whole cups. If you're a fan of pumpkin these are a winner.
PUMPKIN CHIP MUFFINS
2 cups sugar
1 can pure pumpkin (16 ounces)
1-1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1-1/4 cups semisweet chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill sprayed or paper-lined muffin cups 3/4 full. Bake at 400F for 16 - 20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 24 standard sized muffins.
***For an interesting change in flavour switch out the chocolate chips for pecans, yum!