Pumpkin Muffins

                                                                                                          Although it has still been hot in the afternoons, mornings here have begun to feel like fall, so I've been in a baking mood.  I also had a butternut squash that needed dealt with, so I made pumpkin muffins, which are always a huge hit with everyone in my family (and I can't say that about most foods!).  I originally got the recipe from my sister, but we've both tweaked it a bit since then.  We do that.  So, here is the recipe for some yummy muffins, which can be made with either pureed pumpkin or butternut squash.  Just don't tell my kids I used squash; you can't tell the difference, but they think pumpkin is the only way to go!

2 c whole wheat flour

1 tsp baking soda

2tsp baking powder

1 tsp cinnamon

1 tsp pumpkin pie spice

1/4 tsp salt

1/4 c softened butter

1/2 c honey

2 eggs

1 c pureed pumpkin

1/2 c plain yogurt

1/2 bag mini chocolate chips

Mix together the wet ingredients, then add the dry.  Bake in a preheated 350 degree oven.  For mini muffins, bake about 11 minutes; for regular-sized muffins, bake about 15-16 minutes.  These make great snacks or breakfasts.  They never last more than a couple of days around here.

Lydia enjoys her mini muffin