Nona: I have been getting in the fall mood. I had pumpkin pancakes this morning to go with my pumpkin spice latte, and I have my pumpkin scented candle going. My husband told me he read in this morning’s Lublin Leader that pumpkin causes COVID-

19. Please, Nona, say it isn’t so!

Penelope Pumpkin Dear Penelope: I’m pretty sure your husband was pulling your leg, so you keep right on getting in the fall spirit.

This year, anything that

makes you happy and doesn’t make the rest of us sick, should be the road you take, despite your hubby. Tell him to keep his mask on if he’s getting sick of the pumpkin scent.

I plan on taking advantage of all the fall activities. I noticed that a couple of the junked cars parked in yards on the way into town already have the skeletons propped behind the wheel. That’s the way they get around the town junk ordinance. They claim their clunkers are decorations. So in a month or two, Santa will be behind the wheel, and then the Easter bunny.

Last year, the police were

sauce 2 cans (8 oz each) refrigerated crescent dinner rolls 1 1/4 cups shredded Mexican cheese blend (5 oz)

Directions

on to him, because in March, the car was empty.

The LPD served a search warrant on the premises only to realize that the Leprechaun perched in there just couldn’t see over the steering wheel.

In the era of COVID-19, we all have to be a little more creative to have our safe fun!

PUMPKIN SPICE MUFFINS INGREDIENTS STREUSEL TOPPING

1/2 c. all-purpose flour 1/4 c. granulated sugar 1/4 c. dark brown sugar 1 tsp. pumpkin pie spice Pinch kosher salt 4 tbsp. butter, melted

MUFFINS

1 1/2 c. all-purpose flour 3/4 c. granulated sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. kosher salt 1 tsp. cinnamon 2 tsp. pumpkin pie spice 1 c. canned pumpkin 2 large eggs 6 tbsp. butter, melted and cooled 1/4 sour cream 1 tbsp. pure vanilla extract

DIRECTIONS

Preheat oven to 350° and line muffin tin with liners. Make crumb topping: In a medium bowl, combine flour, sugars, pumpkin pie spice, and salt. Stir in melted butter until crumbs form.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie

spice. Add pumpkin, eggs, butter, sour cream, and vanilla, and mix until combined.

Divide batter into muffin liners. Top each with crumb topping.

Bake until muffins are golden brown and a toothpick comes out clean, about 25 minutes. Let muffins cool in pan, then serve.