Did y’all know there were rumors that there was a pumpkin shortage this year? I thought it was true because any time I’d go to the store to pick up some canned pumpkin, there was maybe 1 can on the shelf.
WHY, GOD, WHY???
Red alert is off! Apparently, it was just an ugly rumor, and pumpkin harvest was a little delayed this year. Yes, I saw that on the news, and yes, that’s the news I appreciate hearing.
Why do some people go crazy for some squash with nutmeg and cloves? I don’t know, but I am “some people,” and it brings me happiness. Therefore, we decided it was necessary during October to present you with a favorite pumpkin recipe of ours. Oh gourdness. Let’s go.
My favorite pumpkin muffins are actually a pretty healthy muffin, but you would never know it. How do I know you’d never know? Well, my mother who is a major critic of anything I make her try that doesn’t have white flour and white sugar said she loved these. They get the Paula Stamp of Approval.
A few notes:
-Where to find oat flour? Most grocery stores have it, but you can also get it on Amazon.
-For some reason, she didn’t call for pumpkin spice in this recipe, which I thought was weird. I always add in 2 teaspoons I also usually add a dash or two to the topping.
-She suggests putting dried cranberries. Chocolate chips are a good choice too, but the cranberries are actually better…just in case you were wondering.
-Don’t skip the crumble topping. It makes the muffin. When my day comes, and I’ve gone on to Jesus, bury me in that crumble.
I’m at my parents’ house making my pumpkin recipe because #fallbreak and nothing says “break” quite like a trip to the quaint countryside. Since I’m here, my recipe obviously involves white sugar and white flour because in Paula’s kitchen, taste is king.
The first time I made this pumpkin bread was in April of 2011. You might be wondering, “Kat, how do you remember something so oddly specific? And why on God’s green earth were you making a pumpkin recipe in April?!?” Both valid questions. I was home from college, and my cooking abilities were definitely less than. Prince William and Kate were getting married, and my mom and I had invited my best friend over to have breakfast and watch the royal wedding at 4:00 in the morning. Mom was making everything for the breakfast, and I felt bad. So I thumbed through some old Southern Living cookbooks and found this very simple recipe.
We made bets as to what color the queen was wearing. We all wondered about Pippa’s workout regime. We all swooned when we saw Harry mouth “Wait til you see her” and we gorged on gourds. It was the perfect morning.
A few notes about this recipe:
-It makes two loaves.
-It freezes beautifully.
-I used allspice instead of cloves.
-I obviously added 1 cup of semi-sweet chocolate chips.
And yes, that is a commemorative Will and Kate wedding mug. Thank you for asking.
Make one or both of these this week because it’s like we always say, “Go big or gourd home.”