Pick a Peck of Pumpkins!

I tend to get a bit obsessive about cooking, or so I'm told by my doting husband. Mostly when it comes to certain seasonal ingredients. I can even think back over the years and say to myself, "Ahh, that was the lemon spring," or "Yep, that was candied ginger season." I absolutely LOVE cooking seasonally- for so many reasons I'll write a book about that someday. For now it sufficeth to say there is no better way to live in the moment, appreciate nature, or enjoy better quality food. This fall I'm fixating on an old classic, pumpkin.

So many possibilities- Sweet. Savory. Healthy. Decadent. So here we go, folks. Carpe diem.

Pumpkin Flax Breakfast Muffins

adapted from Land O' Lakes Treasury of Country Recipes aka, "The Blue Bible"

makes 1 doz. large muffins

2 c. all-purpose flour

2/3 c. packed brown sugar

1/2 c. old-fashioned rolled oats

1 Tbs baking powder

1 tsp salt

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp ginger

1/2 c. or 1 stick butter

heaping 1/2 c. pumpkin puree

1/3 c. buttermilk

2 eggs, slightly beaten

1/2 c. raisins, plumped in a bit of hot water (discard water)

1/3 c. chopped pecans

1 Tbs. flax seeds

Heat oven to 400 F. Line muffin tin with paper liners.

In a large bowl, stir together flour, sugar, baking powder, salt, cinnamon, soda, and ginger. Cut in butter with pastry blender or two knives. In separate bowl, whisk together pumpkin, buttermilk, and eggs. Make a well in the center of the dry ingredients, pour in the wet, and mix just until moistened. Do not overmix! Fold in raisins, nuts, and seeds.

Scooping from the outside edge (don't stir anymore), spoon batter into prepared muffin cups, filling 3/4 to almost full. Bake immediately for 12-18 minutes, or until lightly browned and spring back slightly when touched. Let cool in pan for 5-8 minutes before removing to wire rack to cool completely.