That isn’t weird at all. Nope. Not at all.
Today was spent hanging out with these two —
Front: Princess Pheona. Back: Queen Penny.
— and baking pumpkin muffins
(and working on my thesis and doing laundry…but those aren’t nearly as fun to talk about).
So as the big moving date inches closer I’m trying to eat my way through all of the very weird unique food items that have accumulated in my kitchen. This weekend’s mission was to make a dent in the baking cabinet. Mission accomplished. 🙂
I got the recipe that I kind of used from The Novice Housewife. She has a bunch of super yummy (if not just super yummy sounding, as I haven’t had a chance to try more than a select few yet) recipes from all over the place. Now her version is for bread or muffins and includes a glaze as well. I didn’t do the glaze and modified the rest of the recipe a bit too.
Pumpkin Muffins
- 3.5 C flour
- 2 C light brown sugar, packed
- 1/3 C granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp cloves
- 2 C pumpkin puree
- 1 C vegetable oil
- 3 T maple syrup
- 1/3 C water
- Shaved coconut (the ~1/2 C remaining in the bottom of the bag)
- Slivered almonds (~1/2 C again)
Preheat oven to 350 F
Combine dry ingredients 1-10 and mix.
Combine wet ingredients 11-14 and mix well.
Add wet ingredients to dry and mix until totally combined.
Fold in shaved coconut and almonds (or whatever else you’re trying to get rid of your heart desires)
Spoon batter into greased or papered muffin tins (or bread pan) and bake for ~25 min.
Remove from oven and let set for another ~15 min in the pan.
I gobbled 15 of these babies slathered in butter savored one (or something like that) with a bit of butter and a cup of tea and damn! Pretty awesome!
DrTrot 