Pumpkin Marathon Day 1

So I ended up deciding to split my pumpkin marathon into two days. Today I made the muffins and the pumpkin bars. Tomorrow I will make bread pudding.

I made the muffins first. It's the same recipe I made for foods class except i used pumpkin instead of butternut squash. But in case you can't remember the recipe, here's the link.
http://www.glutengobyebye.com/2010/09/butternut-squash-muffins.html

Muffin Batter

 I made the muffins using chocolate chips. I used Enjoy Life semisweet chips. They contain no milk or soy, so I can have that kind of chocolate.

Adding the chocolate chips

 My grandmother helped me cook today. Here's a picture of me and my grandmother cooking together.

Me and Grandma

 We put the muffins in the oven, and while they were cooking, we started on the pumpkin bars. This is also a recipe I used in foods class once. This one comes from Paula Deen.
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-bars-recipe/index.html

I made the recipe with only two small changes. Obviously, I used a gluten free flour mix. The other change was that I didn't use the icing.

Using the Sifter

Pumpkin Bar Batter

Pouring into the pan

The muffins finished cooking just as I finished making the batter for the pumpkin bars. They turned out great.

Me and the Muffins

When the pumpkin bread was ready, I cut it into bars. Of course I had to have a little taste.

Pumpkin Bars

I've reseved 6 muffins for tomorrow's bread pudding. Hopefully it will be enough to make 2 cups. If not I can add some pumpkin bars.

Pumpkin Bars