Fall Joys with a Little Baking

I got up this morning with renewed energy.  Fall is almost gone, the smell of snow is in the air, but I'm pretty excited.  The last couple days I've been feeling pretty sluggish.  Growing accustomed to the darkness in the morning, and the darkness settling in sooner in the evening really drags me down.  I think for people who have ever suffered some form of depression, this could be the worst time of year.  I have been through the depression hell spiral a couple times.  And, I hate it any day that I seem less perky, because I am always afraid that it's gonna be the day my world falls apart.  I guess, though, I've been looking at life a little more optimistically the last while.  I believe that because I have been through it, I know what to look for, and I steer clear of the triggers, as best I can.  And I'm actually so very much enjoying the colours change in the trees, and the excitement of the kids for Halloween.  I find Fall such a transitional time, and with every transition, comes new and interesting opportunity.

My beautiful kids in the leaves.

I've been baking a ton lately, and I have found a new joy in it.  I've never been one to cook, well, other then the necessity of having to eat, and feed my family.  My husband is the cook, or chef, of the family.  He can create fabulous gourmet dinners out of anything.  But he isn't home right now.  So, I google stuff to try, and to my amazement, it turns out edible.  Well, to my kids it is, and they are the toughest of critics!!  I've created a pumpkin muffin recipe that I just have to share! 

Longridge Choc Chip Pumpkin Muffins
Makes approx 4 dozen

Ingredients:
4 cups flour
3/4 cup wheat germ
3 cups sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 1/2 tsp allspice
6 eggs
2 tbsp honey
1 lg (29oz) can pumpkin
1 cup applesauce
1 cup choc chips (or raisins, nuts . . .)

Directions:
Preheat oven to 350 degrees F.  Grease or line muffin tray.
In a large bowl mix all dry ingredients: flour, wheat germ, sugar, baking powder, baking soda, salt, nutmeg, cinnamon & allspice. 
In a separate bowl, mix all wet ingredients: eggs, honey, pumpkin, applesauce, until smooth.
Add wet mixture to dry ingredients, stir thoroughly to make a smooth batter.  Stir in choc chips (raisins, nuts).
Spoon into muffin cups, about half full.  To make larger muffins spoon in a little more.
Bake for 30 - 35 mins or until toothpick poked into center comes out clean.

Voila!  They are pretty hearty, and not too un healthy, and without nuts, safe to send to school.  The choc chips makes it a little more appealing to children.  I make smaller muffins, I freeze them and pull them as needed for kids school snacks.

A couple pics of last nights batch with 2 dozen wrapped for freezing.

And for those of you interested, this was the original recipe Addictive Pumpkin Muffins.