I’ve been on a pumpkin carving hiatus for decades (It
makes me giggle that I can use that word) and with Graham around it seemed like
the perfect year to bring back the tradition. I guess I didn’t really think
through all that pumpkin carving entails…knives and babies don’t make the best mix,
but we made the most of it. Graham helped me draw the face on the pumpkin and
then he watched from a close distance as Brian cut our little friend apart.
 |
| Loves investigating the pumpkin. I have lots of pictures that look like this! |
 |
| Boo! |
 |
| Over it! |
Meanwhile in the Kitchen, I thought it was the
perfect night to try out a fall recipe that caught my eye…Pumpkin Banana
Muffins. A genius combination.
Here’s the recipe I followed…
2
cups all purpose flour
½
cup brown sugar
1
teaspoon baking powder
½
teaspoon baking soda
1
teaspoon cinnamon
1
teaspoon pumpkin pie spice
2
bananas, mashed
1
cup pumpkin puree
¼
cup canola oil
2
eggs
1
teaspoon vanilla
Directions:
1. Preheat
oven to 350 degrees and prepare muffin tin.
2. In
a large bowl, mix together the dry ingredients (Flour, sugar, baking powder,
baking soda, cinnamon, and pumpkin pie spice)
3. In
a separate bowl, mix the other ingredients together (bananas, pumpkin, oil,
eggs, and vanilla)
4. Add
the two mixtures together and gently fold until combined.
5. Pour
into the muffin tin and bake for 13 to 15 minutes.
Enjoy!!
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