Stepping outside the door, my foot crunches the golden
yellow leaves. A gentle cool breeze rustles more russet red and crimson orange
swirls off the tired tree limbs. The sun peaks between the clouds and I draw my
jacket a little closer. Sitting on the front stoop of every house as I walk
along the sidewalk are pumpkins of every size and shape. Some are fat and plump;
some are tall with a long stem. I see little ones lined all in a row and then
there are those giant orange gourds that could hide a parcel of midget clowns
inside if they wanted. Triangle eyes have been chiseled out along with either a
happy grin or a scary toothy ridge. In the evening, they are lit up with small
candles and they glow all through the neighborhood. It’s October and the jack o’lanterns
are on the rampage.
There are many that love that wonderful time of the year
when the days are a bit chillier and we prepare for long nights at home with
homemade stew and biscuits or cinnamon applesauce simmering on the stove. My
favorite time of the year came as my family bundled up in sweaters and heavy
pants and ventured off to the apple orchard to pick a few bushels of Macintosh
or Granny Smiths. Dad would grab one of those long handled rods that allowed
him to pick fruit from the top of the tree. Mom would stand right beside him
and inspect each piece for bruises or brown spots. If it had any sign of
imperfection, it was not allowed into our barrels of goodies. We all learned at
an early age what Mom allowed and what was strictly prohibited. (I still
inspect my apples the same way even when I go to the grocery store.) My brother
and sisters and I would anxiously search for the best trees to climb. The limbs
had to branch out so we could easily find a foot hole. We had so much fun as we
tasted each apple from each tree to make sure they were sweet and not mushy.
After apple picking, we sometimes headed off to the barn to
find our perfect pumpkin. There were so many to choose from, but we knew which
kind was best for that perfect Halloween face. Our perfect specimen had to have
a sturdy handle (stem), that’s how we knew it was fresh. Any that broke in our
hands, we disregarded with contempt. The pumpkin itself had to be firm and
rounded all the way around. There were many that had a flat spot on one side
and they were sometimes considered, but generally we only agreed on one that
was perfectly formed. Believe me, when
you’re trying to get four kids to agree on anything, it is not an easy task. We
at least could concur on that.
Once that perfect orange gourd was chosen, we would head
home and Mom would begin the tradition of peeling and chopping apples for her
special chunky applesauce. My sisters and my brother and I would start
designing what kind of face we would carve into our masterpiece. Would it be
happy, grumpy, scary, or funny? We had such a great time even though I don’t
think Dad enjoyed sticking his hand down into all that orange goo and pulling
all its stringy insides out. We would separate the seeds to prepare them for
roasting and snacking on later.
Pumpkins have been a long time tradition in our family - whether
they were carved into jack o’lanterns or baked into loaves of delicious pumpkin
bread. My aunt Shirley baked some of the best pumpkin nut bread in round cans.
It was such a treat. I wanted to learn to make my own pumpkin bread and for
years I searched for the right recipe. I found quite a few; each one involved and
detailed. They tasted wonderful, but they were also very time-consuming. Eventually
I found a fantastic recipe that was quick and easy and a great hit with
everyone who tried it. The recipe was so well received that I am asked for it
even when pumpkin is not so readily available. It’s a good thing that I can generally
find my ingredients on the shelves of most grocery stores, no matter what time
of the year it is. This recipe can make either two good sized loaves or 24
muffins. It can also be prepared plain, with nuts, or with chocolate chips. My
family loves them all, but the pumpkin chocolate chip muffins have become the
ultimate favorite with everyone. I think you will be pleased with the taste and
the simplicity of one of my most requested recipe…
April’s Pumpkin
Chocolate Chip Muffins (Bread)
1 box of Spice Cake mix (whichever brand you like the most.)
1 (15 oz) can of pumpkin – not pumpkin pie mix, just plain pumpkin
2 teaspoons of pumpkin pie spice (can also use mixture of 1 teaspoon cinnamon, ½ teaspoon nutmeg,
and ½ tsp. allspice as a substitute.)
¼ cup of water.
12 oz bag of chocolate chips (or 1 cup crushed walnuts, if you prefer)
Preheat oven to 350 degrees.
Line your muffin tins with paper liners or
grease. If making loaves, grease two 9x5 loaf pans.
In a large bowl, mix spice cake mix along with the whole can of
pumpkin.**
Add water gradually to loosen up the batter. Sprinkle in pumpkin pie spice
and mix thoroughly. Gently fold in the chocolate chips (or nuts.) Spoon the
mixture into your muffin pans or loaf pans.
Bake muffins for 23 – 25 minutes,
loaves for 35-40 minutes. (Follow the baking directions on your boxed mix for
the appropriate sizes, just test with toothpick until it comes out clean.) Let cool and enjoy!!
Makes approximately 24 muffins or 2 loaves. This
recipe is great for those Moms or Dads who don’t have a lot of time to make
from scratch goodies or can’t find fresh pumpkin in the middle of winter or
spring.
**Do not add anything else to this recipe. The pumpkin along with the
cake mix bakes up perfect as is.)
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