Last Updated on March 10, 2013 by Jennifer Pallian BSc, RD
My belly. It’s taking over the WORLD.
…or at least it’s taking over my lap. The laptop has officially become a kneetop. And I’ve got nine more weeks left.
NINE! Never has this number seemed so immense.
A stranger said to me, “Wow! You’re ready to pop – must be due any day now?” – I politely told him to go take a long walk off a short pier “no”.
I have a discovered a good alternative to high socks on chilly days, since I can no longer bend over far enough to shave the bottoms of my legs.
And my sushi joint started including two sets of chopsticks with my (no raw fish) order. I think they’re trying to tell me something.
My appetite, accordingly, is also taking over the world. I think the baby is squishing my stomach, so I can’t eat much in one go… but that just means I am hungry. All. The. Time.
Homemade muffins are good, satisfying grab-and-go snacks of just the right size. I love these super-moist pumpkin muffins – warmly spiced, and studded with tender, sweet bites of pineapple.
I realize the trees are blossoming and the tulips are poking their precious heads out of the moist ground – and this is not the time you might crave pumpkin. But I’ve never extended the pumpkin-is-for-thanksgiving philosophy to muffins. Pumpkin muffins are for always.
Pumpkin and pineapple. I thought this was already a thing. But I’ve mentioned my muffins to several people who have been surprised. Haven’t you had carrot cake with pineapple tidbits in it? Maybe it’s a Canadian thing. It’s a really good Canadian thing, if that’s the case.
Pineapple and ginger are a natural pair. And pumpkin and ginger are practically married. So why not pumpkin, pineapple and ginger?
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp allspice
- 2 cups pumpkin puree (if using canned, choose 100% pure pumpkin – not pumpkin pie filling)
- 2/3 cup vegetable oil
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 eggs
- 1 cup pineapple chunks (drained, if canned, or cut in 1/4″ pieces if fresh)
- Preheat oven to 375 degrees.
- In a large bowl, whisk together the four, baking soda, baking powder, salt, cinnamon, ginger and allspice.
- In a separate bowl, whisk together the pumpkin, vegetable oil, brown sugar, vanilla and eggs. Add to the flour mixture and stir gently until just incorporated (I use a sturdy silicone spatula and fold it in – scraping the dry flour from the bottom over top of the wet ingredients). When there are just a few floury streaks left, add the pineapple and fold it in to just combine. Never over-mix muffins, or they will be tough.
- Spoon batter evenly amongst 12 paper-lined or greased muffin cups. Bake for 20-25 minutes, until tops look dry and spring back a bit when lightly pressed in the centre.