Pumpkin again. It’s back! Perhaps some of you are hoping it will not pop up here anymore. Well, if you saw this week’s first post, then you know that someone’s had a change of heart when it comes to pumpkin. That means the fruit will get one more time to shine this month. It is not so much the flavor of pumpkin that makes it awesome in baked goods; it’s the moisture that it adds to sweet treats. Yes, pumpkin has a distinctive taste, but it is fairly mild, which is probably why some of our pumpkin-hating friends did not have a problem eating muffins and breads laced with the big orange guy. They barely knew it was there, but they did remark how soft, moist and delectable the foods were that they got to try. For that reason alone, pumpkin has made these baking trials all the more fun.
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