I did some baking this week to donate to a bake sale to benefit the local animal shelter. Anything with animals is a cause near and dear to my heart.
I made these chocolate pecan pie bars that are beyond delicious. My plan was to donate half the pan and keep the other half frozen and have for Christmas. I think they would have to be frozen and stored across town to survive much longer. It doesn’t help that they are amazing even straight out of the freezer.
There was leftover pumpkin puree from Thanksgiving so I decided to try this pumpkin muffin recipe. They are nice for a light breakfast or a quick snack. I didn’t have sunflower seeds, but I think they would be a nice addition. I could also see mixing in some nuts; pecans sound really good. Husband thought cream cheese frosting would be good, sort of a pumpkin bar in muffin form. I can’t argue with that, but I left this batch as is.
I donated six pumpkin muffins, a plate of chocolate pecan pie bars and some milk chocolate fudge.
Adapted from Parade Magazine.
2 cups All-Purpose Flour
2 tsp Baking Powder
¾ tsp Cinnamon
½ tsp Ground Ginger
¼ tsp Salt
1 stick Unsalted Butter, softened
½ cup Brown Sugar
2 large Eggs
¾ cup Pumpkin Puree
¼ cup Milk
Sunflower Seeds, optional
Preheat oven to 400ºF.
Beat butter and brown sugar until well combined. Add eggs one at a time and beat until combined. Fold in pumpkin puree and milk.
Whisk the flour, baking powder, spices, and salt. Add to wet ingredients and mix until just combined.
Fit a regular muffin pan with liners.
Divide the batter among the 12 muffin cups ( a cookie scoop works well ) and sprinkle with sunflower seeds if desired. Bake until muffins are puffed and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm or at room temperature.