I developed a fondness for baking during the nesting phase
of my pregnancy, which lasted pretty much the whole nine months. At
Christmastime that year, I went especially crazy with sugar and flour and baked about four bazillion cookies.
I’ve calmed down with the baking since then, mainly because
I don’t have many opportunities with Quinn driving trucks and race cars over my
feet. But every now and then, I’ll stumble across a recipe (or a box of
blueberry muffin mix at the grocery store) that’s quick and easy to make and
doesn’t require the electric mixer, so I can whip it up during Q’s nap.
On Monday, I made these Pumpkin Cinnamon Muffins. They’re kind
of ugly, but they taste pretty good. I’m actually not a huge fan of pumpkin, so
I don’t really know what possessed me to make them other than it seemed like a
very fall season thing to do.
I found the recipe online here. (I didn’t request permission to reprint it, so I will just
link to it.) Please note that there is a mistake in the recipe, though. The
instructions don’t tell you when to add in the ginger and nutmeg, so I just
added them in at the same time as the cinnamon. I hope that was right.
I also substituted whole milk for half-and-half since that's what I had, and I opted not to add the raisins or nuts because I didn't feel like chopping and my time was limited by Q's nap.
I’m really into fall this year for some reason. I even went a little nuttier with the
fall decorating than I usually do, and NO,
I’m not preggers. I even attempted, not one, but two ideas that I found on Pinterest. I’ll share my super simple,
Pinterest-inspired fall décor projects next week.
