life is hard...eat a carb.
Sometimes writers block comes in the form of me sitting in the light of my computer at 10PM, picking my split ends. Bad habit. I'm supposed to be working on an article for a website...buttttt muffins seem much easier to talk about at the moment! I made some this afternoon for breakfast for the week - I'm a big sweet breakfast person; pop-tarts, waffles, pancakes, pie or cake if we have it...or cake in the form of a muffin. And pumpkin muffins sounded so good!
They are really good, if you're wondering! It's funny because right now Sam is on a get-fit kick and I'm in this phase where I've accepted that it's fall and with that comes seasonal indulgences. And frankly, I'm enjoying it! So I'm doing my best to accommodate his healthier habits (we had salads for dinner), while also making my treats- like these muffins!
He'll actually be going out of town for work for the next three weeks starting on Sunday!!! So I'm saving the homemade apple pie for next week when I'm wallowing at home by myself. JUST KIDDING. About the wallowing, not about the pie (LUV apple pie & ice cream so much). I'll be fine! I'm hoping to fly out to visit him but if not he'll be coming home a weekend or two...he's been traveling so much lately! After nearly six years together, you think I'd be used to it! I jokingly told him to buy me this boyfriend pillow so I feel snuggled and secure while he's gone! HAHA. I was mostly serious but slightly joking. Although I think I'd prefer one of those total body pregnancy pillows...They look amazing (& I'm a firm believer in excessive amounts of pillows)!
Anyway so I baked pumpkin muffins and the whole house smelled like fall! I ate one right away and I'm already excited for breakfast! Maybe writing for this article will come a little easier in the morning with my pumpkin muffin and coffee...
- 1¾ cups all purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon pumpkin spice
- 2 large eggs
- 1 (15 oz) can pure pumpkin puree
- ½ cup butter, melted
- 1 tablespoon whole milk
- Preheat oven to 375° F.
- Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
- In a medium bowl, combine: 1¾ cups flour, 1 cup sugar, ½ cup brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons ground cinnamon & ½ teaspoon pumpkin spice. Whisk to combine and set aside.
- In a small bowl, combine: 2 eggs, 1 can pumpkin puree, 1 stick of melted butter, & 1 tablespoon milk. Whisk to combine. Pour the wet mixture into the dry ingredients and mix.
- Scoop the batter into the prepared muffin pan.
- Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.