grating nutmeg - careful with those fingers!
Mixing the dry ingredients together.
Sniffing that egg - it's a keeper
She wanted everyone to see the two chips
that were stuck together.
Taste testing again. Hey - she's using a spoon
this time - but you don't want to know how
big a spoonful she picked up at first. That
didn't fly, she had to try again.
Filling the muffin tins.
Don't these look nummy?
If you're wondering why the last two photos look better, it's because Ri took them. I used Bree's camera in the first photos and something on it wasn't set right (at least that's what Ri told me). I picked the best of the photos I did take, but as you can see, a camera in the hands of someone who knows what they are doing makes all the difference. Here's the recipe:
2 & 1/2 c. flour
1 Tbls. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 & 1/2 c. brown sugar
2 tsp. cinnamon
3/4 tsp. nutmeg
1 & 3/4 c. pumpkin
1/2 c. oil
2 c. nuts (optional)
2 c. butterscotch chips (op)
Combine all dry ingredients. Add pumpkin, eggs, and oil. Mix until smooth. Add nuts and butterscotch chips if desired. Bake at 350 for 20 min., or until top springs back when gently touched.
The changes I make to this are: You can use freshly ground pastry flour in place of some of the regular flour. I use melted butter instead of oil. If I'm using canned pumpkin, I never bother measuring it, I just use a small can (it's about the same amount). This time I used some of the pumpkin I cooked and froze last year. I froze them in pint bags, and I didn't bother to drain it. I use an 11oz bag of butterscotch chips - it's not quite 2 cups (more like 1 & 1/2), but trust me, that's plenty.
We hope you'll give these a try sometime soon, and I'll try to make something really healthy next time.