I went a little overboard at the apple orchard this fall. I also went a little overboard with canned pumpkin. Every time Travis or I needed groceries, I put a can of pumpkin on the list. Since we rarely had the chance to shop together during the fall, we ended up picking up a can – each – every trip. Last weekend we were tidying up our pantry and realized I managed to collect almost ten cans of pumpkin. I’d used maybe two cans since September. Whoops.
Luckily, I LOVE baking with pumpkin. We even tried an experiment this fall during which we roasted and ate our carving pumpkins because we were traveling on Halloween and didn’t get to carve them. Even that made a delicious dinner, though I prefer to bake pumpkin into muffins, pancakes, and the like. Once I discovered all the cans in our pantry, I had to do something about it – and I could be liberal with my choices! First order of business: using up the very last of the apples we got from our winter CSA. I’d made some Apple Cinnamon muffins earlier in the season that were tasty but I didn’t pick up any greek yogurt this week when we got groceries. I knew pumpkin was a pretty great substitute for fats whilst baking, and so was applesauce, so I modified that recipe a bit to create these. Enjoy!