Pumpkin Muffins

So, if you're a nerd like me, you may remember that there was a canned pumpkin shortage last year. After the tragic events of last year, I have become a pumpkin hoarder and buy multiple cans of the stuff every time I see it in the store. This week, I finally got around to my first pumpkin recipe of the season! These turned out fantastic. They are definitely not light, but I'm hoping to try a lighter recipe soon and will be sure to post that as well.

Pumpkin Muffins (adapted from Better Homes and Gardens New Cookbook)

You will need:

• 3 cups sugar
• 1 cup oil
• 4 eggs
• 3 1/3 cups flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2/3 cup water
• 1 15-ounce can pumpkin
• Powdered sugar

Prepare muffin tins. I used paper cups, and then used cooking spray for good measure. I ran out of paper cups and just used cooking spray for the last few and they turned out fine too... so whatever floats your boat :) Preheat oven to 350 degrees.

In a large bowl, beat sugar and oil on medium speed. Add eggs and beat well. Set aside.

Combine flour, baking soda, salt, cinnamon, and nutmeg in a large bowl. Alternately add flour mixture and water to sugar mixture, beating on low after each addition just until combined. Beat in pumpkin.

Spoon into muffin tins (I've found that a 1/4 cup measuring cup works well to get muffins of equal size.) Bake for 20-25 minutes, until a toothpick inserted comes out clean.

Sprinkle with powdered sugar before serving.

Chicken and Wild Rice Soup

The temperatures have been dropping, slowly but surely. The mornings and evenings have been chilly, and the days are getting shorter. I'm not one to choose favorites when it comes to seasons, because I truly love them all for different reasons... but fall is always up there near the top of my list.

One of my favorite things about fall and winter is making soups. I tried a new one this week that was super easy and Brett and I both loved it. This was a recipe that my friend Kristin tried first. She had modified the original recipe, and I modified it a little more... here's my version.

Chicken and Wild Rice Soup

You will need:

• 4 cups chicken broth
• 2 cups water
• 2 boneless chicken breasts, boiled and shredded (I used leftover rotisserie chicken instead)
• 1 package quick cooking long grain and wild rice, with seasoning packet (I used Uncle Ben's Long Grain and Wild Rice Fast Cook Recipe, 6.2 oz. box)
• 3/4 cup flour
• Salt and pepper
• 6 tbsp. butter
• 2 cups (or more) skim milk

In a large pot, combine chicken broth, water, and chicken. Bring to a boil over medium heat, then stir in rice (reserving seasoning packet). Cover and remove from heat.

Combine flour, salt, and pepper in a small bowl. Melt butter in a medium saucepan over medium heat, then stir in seasoning packet until mixture is bubbly. Reduce heat to low, then gradually stir in flour to form a roux. Gradually whisk in milk until smooth, cook until thickened (you may need to add in more milk to get it smooth if it seems too thick).

Stir milk mixture into broth and chicken. Cook on medium heat until heated through, 10-15 minutes.

That's it! Kristin added in sauteed onions, celery, and carrots to her version, which I'm sure would add some delicious flavor as well. This is a great recipe- we had it with a whole grain baguette and it was the perfect meal for a cool fall evening. We will definitely be adding this to our dinner rotation.

Happy Fall!