September 7, 2016

Pumpkin Muffins

The front door had barely closed yesterday morning and I already had the oven on to make my home smell like the deliciousness of fall. Who am I kidding? I was boo-hooey that my baby was starting her first day of grade 12 and I would be starting our ‘year of lasts’.  I desperately needed a distraction. Inspired by my 5:45am client, who was up at 4:30am to make muffins for her fam, I decided to follow suit.

I have never professed to be a baker but I do a make an outstanding shortbread and a pretty mean pumpkin muffin. I am however an ugly crier, which made it all the more unfortunate that I had to zip out to the corner store for milk in the midst of it.

• 1 ½ cup all purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• 1 tsp cinnamon
• 1 tsp cloves
• 1 cup sugar
• ¼ cup brown sugar (packed)
• 2 eggs
• 1 cup pure pumpkin puree (not pie filling)
• ½ cup low fat milk
• 1/3 cup oil (vegetable, canola or melted coconut)

Preheat oven to 375 degrees F. Combine dry ingredients in large bowl. Combine wet ingredients in another bowl. Combine wet and dry ingredients, mixing just until moistened. Fill non-stick (or paper-lined) muffin tins ¾ full. Bake 20 minutes or until done (test with a tooth pick…or bamboo skewer because I wasn’t about to go back to the corner store again).

This effort was all about comfort food and I was hardly in the mood for pissing around. But you could certainly make this a healthier option by cutting down the sugar, substituting applesauce for of oil and using whole grain flour.

How are you enjoying these first few days of back to reality?


tastes like fall


  1. New beginnings my, red nosed, cry snoring friend. My boy left me for his first day at college yesterday. I was so happy when he called me to use my credit card to pay for parking. See. They will always need us.

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