Wednesday, April 2, 2014

Muffin Monday

Yesterday I wrote about my plan for spring cleaning. Before I got down to it, though, I thought it would be fun to make a little mess first!

So after school on Monday we donned aprons and searched the internet for a pumpkin recipe (not very spring-y but it's what I had in the pantry). 

The kids were adorable--for the first few minutes while Griffin helped Bela with the can opener and she lined the muffin tin. Do you remember what a BIG deal it was when you learned how to use a can opener when you were a little kid?! I do. 

Anyway, it all went downhill fast after this photo. Griffin went back to his homework, Bela went to play Barbies, and I grumbled about being stuck making muffins all by myself and if.that' Surely you know this song-and-dance? 

The children thought they were so tasty that now I only remember how sweetly they declared that Mondays should always be the day I bake muffins. :)

Here's the recipe, adapted from one I found on Allrecipes.

via Allrecipes

2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice (I substituted 1 1/2 t. cinnamon & 1/2 t. nutmeg)
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
  2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, spices, baking soda, and salt. In a separate bowl, mix together eggs, pumpkin, and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Spoon batter into prepared muffin cups.
  3. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.
This post is related to our entry in the #GetMessyContest from Mrs. Meyers.

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Thanks so much for commenting! I love to read what you have to say. ~Carrie


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