Well here we are on a Very rainy Sunday. Today is my Dad’s 75th birthday. I took him to Cracker Barrel for Brunch because he loves that place. It was nice to just sit and talk with he an my Mom. We don’t do that very often. They only live about 18 miles away but we never seem to meet in the middle very often. I should make that a goal for the months to come. When I dropped my Parents off at their house, I got a chance to briefly talk with my Niece and Sister. My Sister was leaving for a work Conference so I offered to drive her to her co-worker’s house since it was on my way home.
It had rained so hard that the Downtown area of my city was flooded and I had to drive down the center turning lane in order to make progress. I delivered her to her co-workers house and they packed up in the rain and left town. I made it home safely and I don’t plan on doing anything but watching scary movies, drinking wine and making chicken & dumplings. Which brings me to the actual post for today. Yesterday I made spiced pumpkin muffins as a little treat for my husband. They only take 4 ingredients and bake up so pretty and delicious.
So we start with a boxed spice cake mix, 1 can pumpkin puree 3 eggs and 1/4 cup of water. I put the cake mix and pumpkin in a bowl first and mix it well.
I am using my handy dandy (Purple) Kitchen Aid hand mixer that my husband got me for Christmas! I feel bad sometimes leaving Matilda ( my full size Kitchen Aid mixer ) in the corner, but this is a small task and it does not require all of that. Anyway, mix these 2 items then add your eggs one at a time, mixing between each. Last add your water and this makes the batter smooth and creamy. I use a large pampered chef scoop for my muffins. This way all of them are uniform in shape and size.
I did not want a ton of muffins around the house so I only made 12 and there was just enough for one small loaf! They are so pretty when they bake up. I am going to take this to work in the morning as a little treat.
Pop these in the oven for 15-18 minutes at 350 degrees.
Tip* the loaf took longer to cook so I added 5 minutes at a time until it was firm to the touch on the top. It was around 25 minutes.
Tip 2* A few weeks ago I made Monkey Bread. My secret to this treat is that I use cinnamon rolls and not biscuits! But back to the point. I did not use the icing from the cinnamon rolls. I kept them in the fridge for a later date. That is today. I use the icing on the top of the muffins as they are not a very sweet muffin. This just gives them a little extra pop of goodness!
I had one with my coffee this morning as I was watching Sleepy Hollow. Second favorite October movie so far.
So I am off to make the chicken and dumplings for Stephen’s dinner. I will have that post for you in a day or 2.