• 1 cup whole-wheat or all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/4 cup vegetable oil
  • 1 can (15 oz.) LIBBY’S 100% Pure Pumpkin
  • 2 large eggs, slightly beaten


PREHEAT oven to 350º F. Paper-line or grease mini-muffin pans.

COMBINE flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full.

BAKE for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags.





2 cups White Rice, uncooked

1 can (20 oz.) Pineapple Chunks

1 tablespoon cornstarch

1 tablespoon vegetable oil

6-8 individual, sliced Boneless Skinless Chicken Thighs, 1/2 inch

2 large garlic cloves, pressed

1 large large onion, diced

1 medium red bell pepper, diced

1 tablespoon fresh ginger, minced

1-1/2 cups snow peas, halved

1/2 cup chicken broth

2 tablespoons Soy Sauce

1 tablespoon Hoisin Sauce

1/4 teaspoon ground cinnamon

2 tablespoons honey


Prepare rice according to package directions; set aside.

Drain pineapple, reserve juice.  Mix 1/4 cup juice with cornstarch; set aside.

Heat large skillet over medium-high heat; add oil and chicken brown for 5 minutes.  Add garlic, bell pepper, onion and ginger saute 3 minutes.  Add snow peas and remaining pineapple juice, chicken broth, soy sauce, hoisin sauce, cinnamon and honey.  Cook for an additional 5 minutes or until internal temperature of the chicken reaches 165º F.  Add pineapple and cornstarch mixture, cook until the sauce thickens. Serve over rice.