For the Love of Pumpkin

Pumpkin is my love language. As I write this I am munching on a new bag of Pumpkin Snaps from Sprouts. I began my day with pumpkin chocolate chip muffins and a side of coffee with, you guessed it, pumpkin spice creamer. I subsequently had a few pumpkin tortilla chips to hold me over until lunch, which sadly did not include pumpkin. There are, of course, any number of savory pumpkin dishes at my fingertips thanks to Pinterest. But, as I am a desert dwelling, Arizona girl, daytime temps in October still hover in the 90s. This makes it difficult to sell a pumpkin chili or pumpkin pasta dish to the fam for Sunday lunch after church.

As such, I am stuck in a strange culinary twilight zone known as “Fall in Arizona.” The calendar clearly states that we should be in full fall swing, complete with sweaters, boots, changing leaves and apple cider. However, nature betrays the calendar by offering only slightly cooler temps (yes, after spending the entirety of summer near 115 degrees, 90 qualifies as cooler.) Thus, while the rest of the country enjoys traditional fall offerings, such as the oh so delish PSL and autumn infused soups and stews, we here in the desert must sip our lattes in air conditioned comfort surrounded by faux leaves and settle for more climate friendly fare.

Although I lament the mercury’s stubborn refusal to drop, my recent weekend meal offerings prompted me to take pause with the notion that I am somehow settling for the environment in which I find myself. Afterall, all of our weather provisions, hot, cold, rainy, sunny, windy and yes, even unseasonably warm, are gifts from our Holy Father. Moreover, I know all His provisions are perfect. Indeed, mornings in the 70s that permit outdoor lounging as I sip my first cup of coffee, and afternoons in the 90s that make a salad for lunch in October seem like a natural choice are sweet blessings and ones I would be wise to appreciate and not squander.

As such, this weekend we enjoyed our favorite pumpkin muffins for breakfast and a delightful antipasto salad for our after church lunch. Indeed, both meals were lovely and seem to compliment our unique weather and our moods perfectly. Whether you find yourself surrounded by changing leaves and crisp autumn temperatures or, like me, enjoying the view from the artificially cooled comfort of your home, I hope you’ll find these recipes a perfect fit for your home and family too.

Pumpkin Chocolate Chip Muffins

Makes two dozen muffins

Ingredients
4 eggs
1 cup stevia baking blend (could substitute 2 cups sugar)
1 can (15 ounces) solid-pack pumpkin puree
¾ cup vegetable oil

¾ cup unsweetened applesauce
2 cups all-purpose flour*

1 cup whole wheat pastry flour (could substitute another cup of white flour)
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 12 ounces bag dark chocolate chips

*Having recently discovered my oldest daughter is gluten intolerant, we remade these muffins using 3 cups of Pillsbury All Purpose Gluten Free Flour. They turned out beautifully. Slightly more moist than the original, but no less delicious!

Instructions
Preheat oven to 400°. Place paper liners in a regular sized muffin pan or spray generously with nonstick spray.

In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths to almost all the way full.

Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Makes 2 dozen muffins.

Antipasto Salad

(adapted from America’s Test Kitchen)

Makes 4 generous main dish servings

Ingredients

2 cups grape tomatoes halved
8 ounces fresh mozzarella cut into small ½ inch cubes
4 tablespoons extra-virgin olive oil
Salt and pepper
1/4 cup prepared basil pesto
2 1/2 tablespoons red wine vinegar
1 package romaine hearts (3 heads) rough chopped
1/2 cup loosely packed torn fresh basil
8 thin slices prosciutto
8 thin slices salami

Instructions

1. Toss tomatoes, mozzarella, and 1 tablespoon oil together in medium bowl and season with salt and pepper.

2. Whisk pesto, vinegar, and remaining 3 tablespoons oil together in large bowl. Add romaine hearts and basil, toss to combine, and season with salt and pepper.

3. Divide salad among 4 plates and drape 2 slices of each meat over greens. Mound portion of tomato-mozzarella mixture on top.