Pumpkin Patch Muffins

Ben and Melissa gave us a beautiful pan that makes little pumpkin-shaped cakes/muffins last year. This is the recipe that came with it from Williams and Sonoma...adapted quite a bit - the sugar is cut way down.

3 1/3 C. flour ( can use half whole wheat)
1/2 C ground flax
1 Tb bk powder
1 tsp bk soda
2  tsp salt
3 tsp cinnamon (can use more!)
1 3/4 tsp nutmeg
14 Tb softened unsalted butter (can use salted)
1/2 C. br sugar
3/4  C. sugar
4 eggs
1 C plain, unsweetened yogurt
2 C. pumpkin or squash  puree (fresh, frozen and thawed, or canned)
Raisins - handful

-Beat butter and sugars until fluffy.
-Add in eggs and mix well. Add squash and yogurt, mix gently.
-Mix dry ingreds together.
-Add wet to dry ingredients. Add raisins and mix just til combined.
-Bake at 350 in sprayed muffin pans or mini cake pans for ~18-22 min til golden brown.

Yield: 24+ muffins + 12 mini-muffins

Ginger Cake

1/2 C. boiling water + 2 Tb.
1/2 C. canola oil
1/2 C. br sugar
1/2 C. molasses
1 egg
1 1/2 C. whole wt flour
1/2 tsp salt
1/2 tsp bk powder
1/2 tsp soda
3/4 tsp ginger
3/4 tsp cinnamon

-Boil water. Pour water carefully over oil. Set aside.
-Beat egg, sugar and molasses. Mix with oil/water.
-Mix dry ingredients.
-Add wet ingreds to dry ingreds.
-Bake at 350 for 30 min in 8-in greased pan.

- Serve with applesauce (unsweetened or sweetened) and whipped cream!

Y: 8

Mmmm! This dessert was a treat we enjoyed while having dinner with Blake's parents in Minnesota! The recipe is from his mother, Elaine. Her recipe was called "Ginger Bread," but I switched it to cake.