Pumpkin muffins. This is our favorite, no-fail recipe: Downeast Maine Pumpkin Bread. Today we were short a few eggs, so we just mushed up a couple of bananas in their place. Sometimes I put demerara sugar on top, sometimes I add wheat germ, sometimes I add walnuts, almonds, or (to everyone’s chagrin) raisins, but mostly I just make the recipe as is — except I double it, which yields 24 muffins and two loaves. They are lovely and moist, and very good for adding to the kids’ lunches; and while, okay, they are essentially cake, pumpkin is a vegetable! It’s a vegetable.
Here is Benny from last week’s muffin adventure. She was saying, “Look at me, Mama! I greatest.”