Do you hear that? It’s the sound of full-fledged pumpkin hysteria and I am right there on the frontline of it all. We have officially arrived at that time of year and I love to welcome this autumn staple with open arms when fall begins. Perhaps it’s the result of being married to a wonderfully practical man, but I am a firm believer in celebrating each season at the right time. I don’t purchase pumpkin spice lattes in August and we don’t put our Christmas decorations up until after we’ve enjoyed Thanksgiving. It’s all part of my super self-actualized ideology of living life in the present. By the way, I just finished Mindy Kaling’s new book, Why Not Me? and she uses the term “self-actualized” rather frequently and I fancy it so much that it is now my go-to description for what I hope my thirties (gulp) will be. How self-actualized of me. So hipster.
I guess you could say I’m self-actualized in my ability to fully embrace the fact that I have an incredible propensity to embarrass myself on very regular occasions. In my younger years, I was less than fond of that part of myself; but I now accept it. The people closest to me seem to like my tales and I am glad I can provide comic relief for those I love the most. Just last week, I was evaluating a patient in her home and I wanted to look at the safety of the bathroom set-up, so I asked, with my hand already turning the door knob, “do you mind if I take a peek at your shower?” I said this more as a formality and I pushed my shoulder against the door and barged right in before the sweet, elderly lady could tell me her daughter was using the restroom. I got a high-def, panoromic view of a poor, unsuspecting women just trying to go to the bathroom in peace. The worst part was this was just the beginning of the eval, so we were able to spend lots more quality time together after I profusely apologized and slammed the door shut. Oy.
When I am not storming in on people using the restroom, I like to fill my house with aromas of fall. These pumpkin muffins do just that. They are made with a full can of pumpkin, cinnamon, cloves, and nutmeg. I made these for breakfast for Smith and he loves them. I like them because they aren’t too cloyingly sweet and the whole wheat flour adds a good heartiness with each bite. The muffins are equally great for busy weekday mornings or for lazy fall weekends paired with a piping-hot cup of joe.
Happy Saturday, all.
Whole Wheat Pumpkin Muffins
- 2 cups whole wheat flour
- 1½ cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 cups pumpkin puree
- ½ cup butter, melted and cooled slightly
- ¼ cup real maple syrup
- 3 tablespoons milk
- 3 eggs
- Cinnamon sugar (1 teaspoon cinnamon 3 tablespoons sugar), for topping
- Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners. Set aside. In a medium-sized bowl, whisk together the dry ingredients. In a separate large bowl, mix together the pumpkin puree, butter, maple syrup, milk, and eggs until well-combined. Carefully add dry ingredients to the wet and mix gently until just mixed through.
- Use a large ice cream scoop to fill batter into cupcake liners. Sprinkle the top of the muffins with cinnamon sugar. Bake for about 20 minutes, or until top of muffins spring back when you gently push down with your finger. Transfer to cooling racks to cool for about 5 minutes, remove muffins from the tin and allow to cool completely. Enjoy! These muffins also freeze well.
Source: Adapted from A Pinch of Yum