Dear Nona!

We went to have some fall fun today at the Great Lublin Pumpkin Patch, and my husband never came out of the corn maze? Where could he be?

Lost in Lublin Dear Lost: He’ll turn up. They always do, probably around dinnertime.

The fellas at town have been scheming for the whole month of September how to get out of getting dragged to the pumpkin farm this fall. When they started selling the pumpkin spice deodorant at the Lublin Farm Store, they’d had enough.

If you look real close at the end of the third row of corn stalks, you can see some hay bales stacked up. Those are fake, and it’s actually a door that leads to the alley behind Stosh’s Place. The guys in town have been getting lost in that corn maze all weekend.

They figured out that the ladies will spend two hours picking pumpkins and looking at crafts, having some pumpkin muffins and maybe even one of those fancy pumpkin coffee drinks. So, after their two hours are up, they get sprayed with the pumpkin spice deodorant, and they head back into the maze.

A couple of guys really did get lost, and they ended up for a second stint through the secret door.

Let’s get some fall baking in!

Pumpkin Muffins Ingredients

1-2/3 cups all-purpose

flour 1 teaspoon baking soda 1-1/4 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg or freshly grated nutmeg 1/2 teaspoon salt 2 large eggs 3/4 cup granulated sugar 1/2 cup light or dark brown sugar

1/2 cup vegetable or canola

oil

1 and 1/4 cups pumpkin puree (canned or fresh) 1/4 cup milk

Directions

Preheat oven to 375. Grease a muffin pan or line with muffin liners.

In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.

In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.

Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.