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.