A day late, a dollar short.
Halloween was Monday. I got around to photographing these little muffins on Tuesday…and I finally get them posted on Wednesday. Ooops. I thought my maternity leave went fast but this week has FLOWN by. Sad, sad. Off to work tomorrow. I’ve got all three of our lunch bags packed and ready to go (Shea’s, Piper’s, and my own), my alarm is set, my outfit is laid out…and I’m mentally preparing myself for the emotional day that tomorrow will undoubtedly be.
Other than snuggling my cute little Piper Reese, I’m going back to work with a remodeled kitchen, cleaned out closets, and more steps logged on my FitBit than I’ve ever racked up. I’ve made new friends and enjoyed the BEAUTIFUL fall that has felt more like summer on so many days.
Ah, it has been glorious. Tomorrow is going to feel a bit more like fall which will make it easier to stumble into work. A little easier, anyway.
As I raided Shea’s Halloween candy during the Cubs game, I didn’t find too much of the good stuff. I want the chocolate stuff, not the fruity stuff…but it’s definitely for the best. Besides, the best thing about this time of year is pumpkin..even if I’m a few days late on my delivery of these Halloween-esque muffins.
They’re easy, they’re delicious…they’re packed in 2 of our 3 lunches for tomorrow (Shea’s and mine, not Piper’s 😉 ).
- ⅓ cup butter, softened
- ½ cup brown sugar
- 2 eggs
- ¼ cup nonfat milk
- ¾ cup pumpkin puree
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour or white wheat flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Preheat oven to 400 degrees F. Line a muffin tin with 11 muffin liners and set aside.
- In a mixing bowl, cream together the butter and brown sugar using an electric mixer or stand mixer fitted with the paddle attachment. Add the eggs and mix until incorporated. Add milk and pumpkin; beat until well-mixed, scraping down the sides of the bowl, as needed.
- In a separate mixing bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon and nutmeg.
- Mix dry ingredients into pumpkin mixture until just incorporated.
- Scoop batter into prepared muffin pan, filling three-fourths full. Bake for 20 to 25 minutes, or until golden brown.
- Remove from oven, cool for 5 minutes before removing from muffin tin.