|A gentler, kinder pumpkin muffin made with olive oil, whole wheat flour, mini dark chocolate chips and more.|
I love pumpkin. Pumpkin anything. Perhaps because I have an October birthday? (Yes, I just loved my big 6-0.) Each fall for most of my adult life, I've made loaves and loaves of pumpkin bread. The recipe has come and gone, morphed and morphed. 2013 is no different.
|This one, baked in my pumpkin pan, has pumpkin seeds on top.|
Below: my typical sweet muffin:
Sometimes my bread contains candied ginger and lots of nuts; other years it's chock full of chocolate and dried cranberries. It's always decadent, calorically-dense, and great with coffee. In the last year or two, I began making pumpkin muffins in large coffee cups just to gild the lily--