I like mine in a field with my nephew. Perfectly shameless biased bragging ahead.
But then again, I love anything to do with Jackson.
Breakfast with skeletons, anyone? (iphone pic..blech)
Kitchen duty. Love the block and ball in the dishwasher.
And now that I got the best ones out of the way, here are a few more pics from our day at the pumpkin patch.
I have a confession. I’ve never been to a pumpkin patch. We just didn’t have stuff like that when I was little. When I knew we would have this weekend together, I asked if anyone would be interested in taking him. I’m glad we did. It was a long wait, but it was a neat afternoon.
And since this is a pumpkin post, there should be a pumpkin cupcake, of course.
- 2 1/4 cups all-purpose flour, sift before measuring
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup butter, softened
- 1 1/3 cups sugar
- 2 eggs, beaten until frothy
- 1 cup mashed cooked or canned pumpkin
- 3/4 cup milk
- 3/4 cup chopped walnuts or pecans
1. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
2. Cream butter and sugar until light and fluffy; beat in eggs.
3. Blend in mashed pumpkin.
4. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition.
5. stir in chopped walnuts or pecans.
6. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting, whipped cream, or leave plain. Makes about 16 large or 24 small cupcakes.