I’ve been substituting olive oil for other types of oil (and even butter) in my baking and may I just say that it is an earth-shatteringly delicious discovery. Thus far, I’ve tried the olive oil substitution in chocolate cake, blueberry muffins, banana bread, and these pumpkin muffins I made for my brother’s birthday. A pumpkin muffin with a dollop of excellent organic vanilla ice-cream will make any birthday celebrant happy. Here’s the recipe, with my ingredient notes included: PUMPKIN BREAD (one loaf or 12 cupcakes/muffins) Preheat oven to 350 degrees. Combine dry ingredients in small bowl first. Mix wet ingredients in bigger bowl and then add small bowl of dry…