Our neighbor had a holiday party yesterday. Normally, I have a stock of holiday cookies already in the freezer. Defrost a batch, make some fresh ones or even some brownies and making a tray with an assortment of holiday goodies is easy.
I have one week before Christmas left, the last week not counting. I don’t have a lot of tasks completed.
25% of shopping finished
50% house decorated
0 cards sent
0% holiday baking done
100% guarantee that my last week before Christmas will be crazy exhausting and stressful.
So, what do I do this weekend?
Friday night, we go out to dinner with friends and see a local theater show.
Saturday, I shop for a couple of hours and waste most of it looking at clothes for myself.
Sunday, I take Soso and a friend to see Tangled (cute), make lunch for them and finally, FINALLY do some baking. At 2:30. For the party. Which is at 3ish. We get there at 4:15. Why?
I decide to bake pumpkin muffins. Since I have left-over puree, I decide at 3PM to make pumpkin soup for us.
Then I use up more valuable time taking photos so I can write the recipe on the blog.
This typifies how my life has been for the past month. Like it is run by a scatter brain. Like the threads are unravelling. I’m really hoping this week, I can rein in all the loose threads and get my life back in order.
I have no idea why I picked pumpkin muffins. My brain is still stuck in Thanksgiving mode when I went on a pumpkin binge. Oh heavens, I still have to try the pumpkin cheesecake and really, I don’t want to make pumpkin anything for a while.
But, if you’re in the mood for pumpkin goodies, please go ahead. Enjoy.
Pumpkin Muffins with Cream Cheese Frosting
Prep Time: 15 mins Cook Time: 20 mins
Serving: 12 Rounded Muffins, 16 Flat Muffins
1.5 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 1/4 cup pumpkin puree
1/3 cup Vegetable Oil
2 whole Large Eggs
1-1/4 cup granulated Sugar
Preheat oven to 350°F. Place muffin liners inside the muffin pan.
In a small bowl, combine and briefly whisk all the dry ingredients except for the sugar.
In a large mixing bowl, combine, pumpkin puree, oil, eggs, and sugar (use 1 cup for less sweet muffins) and mix un medium speed until smooth. Slowly add four mixture until combined.
Scoop batter into muffin cups (about 1/4 cup or until 3/4 full). Bake until golden brown for about 20 minutes or until a toothpick inserted into center of a muffin comes out lean.
Cool in the pan for a few minutes, then transfer muffins from the pan to the rack to cool completely.
Serve with frosting as a dessert or serve without for a healthier option.
*Cream Cheese Frosting – a really simple recipe that does not use butter. Great with pumpkin cakes and carrot cakes.