Pumpkin Reminiscing

I keep getting requests for this recipe, so I decided to share with all. Typing this post triggered memories from my study abroad in Australia. When our group of 28 girls and 2 guys were not traveling around the country, I made this recipe at least once a week. It was like a small piece of home. In the Aussie supermarket, they sell these big chucks of "pumpkin" all year round, which I later came to find were actually squash, but I won't be the one to break the news :) We rode our hot pink bikes to the "shops" and carried the goods back on our handlebars. Everything was different in Australia. I remember when I returned home, it was the hardest adjustment. The Australians live their life in a way that was so foreign to me, but I grew to LOVE. They take time to savor life. Returning back to America and immediately jumping back into school and work was a huge cultural shock and challenge. I fought to find balance. Little changes made a big difference though…like taking a walk everyday. It’s been three years now since my time in Australia. I still take a walk everyday; rain, shine, snow, and even 30 below. One of our leaders in Australia said, “There is no such thing as bad weather, just bad preparation.” My daily walks give me renewal and vitality. I love walking with others, but most of the time I walk by myself. It’s a time for me to connect with God, to unload my frustrations, and to find peace. I may never be able to fully embody the Aussie lifestyle, but I am so grateful for the little lessons I brought home, which help me to savor the gift of life. Cheers mate!

Pumpkin Muffins

1/4 cup olive oil
1/2 cup sugar (I use raw cane sugar)
2 eggs
1 cup shredded pumpkin/squash or canned pumpkin
1 1/3 cup flour (I use whole grain flour)
1 tsp baking soda
1/4 tsp baking powder
3/4 tsp salt
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp vanilla

Mix wet ingredients, then add dry ingredients. Pour into greased or lined muffin tins. Bake at 350 for 15-20 min, or until knife comes out clean. Makes about 12 muffins. For added delight, frost with cream cheese frosting:

8 oz cream cheese
1 cube butter
1 cup powdered sugar
1 tsp vanilla
drizzle of milk
optional: orange zest