A few weeks back, my sister in law had us over for dinner. She served us fresh tomatoes and basil from her garden, stacked with some fresh mozzarella cheese. Not only did I love it, my kids loved the basil of all things! I think it was a bit of showing off to get a reaction from his cousins, but TJ kept picking basil straight from the plant, and eating it by the handfuls. Then, declaring he liked it, he would challenge his cousins to eat some.. so they all did. lol. And, while my sister has bushes and bushes full of it, I just bought 3/4 ounce for $ 2.99. So moral of the story- Follow my sister in law and grow more than you need, let some little boys eat all they can, make some of these fresh mozzarella snacks, and freeze the rest for winter.
With a chill in the air, weekends in the Fall are perfect for baking muffins. These pumpkin nut muffins have very little oil, but lots of pumpkin taste. The pecans add a little crunch in every bite that I just love! Enjoy them with some hot tea or a cup of pumpkin spiced latte!
This is basically a variation of my Pumpkin Bread with Pepitas, if you prefer to make these into a Pumpkin Nut Bread, the baking time will be 50 to 55 minutes.