If someone had told me the ordeal that is changing your name, I may have seriously re-thought this decision.
I feel like my life is consumed with paperwork- the DMV, social security, banks, magazines.. you name it, they all want a different set of paperwork. And don't even get me started on what I'm going to have to go through to change everything for my job!
The weirdest part is trying to sign my new name or even better, responding to it- throws me off every time. I can't help but feel like a small part of me is missing with this new last name, but a new part of me is growing in it's place.
But you don't want to hear all about this.. you came for the good stuff- the yummy stuff!
Despite all these changes going on in my life, I can always count on my time in the kitchen to bring me solace. My love for the kitchen will never change.
If you're anything like me, once pumpkin season begins I find myself buying a can almost every time I'm at the grocery. Pumpkin isn't just for pies, oh no no no, it can be used in cakes, cookies, french toast, pasta (yes, pasta!) and of course, muffins..
Pumpkin Pie Muffins
Adapted from BestBaking.com
2 cups AP flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1 1/2 tsp cinnamon
1/3 cup quick oats
1/2 cup raisins or cranberries (optional)
15 oz Pumpkin Pie Mix (half of the large can)
1 egg
1/3 cup oil
1/3 cup whole milk
Crumb topping
from the wonderful Lindsey at Gingerbread Bagels
1/2 cup butter, melted
1 1/3 cup AP flour
1/4 cup sugar
1/3 cup light brown sugar
1 1/3 tsp cinnamon
1/8 tsp nutmeg
Preheat oven to 375. Spray muffin tin with cooking spray or line with cupcake liners.
In a small bowl, whisk flour, baking powder, salt, cinnamon, and quick oats.
In large bowl, beat pumpkin pie mix, egg, oil, and sugar until combined.
Slowly add flour mixture and milk to pumpkin mixture, stirring until well blended.
Stir in raisins or cranberries (I actually found a bag with a mix of both).
Use an ice cream scoop to evenly scoop muffin mix into prepared muffin tin.
Make crumb topping and sprinkle over top of each muffin.
Pop in oven and bake for about 20 minutes, or until tops are lightly golden.
5 comments:
These are beautiful, Evan. Yes, my little sister had the same hassle when she changed her name. I kept mine, so I can only imagine how much paperwork you have to sift through! Thank you for sharing with me. As always, you make me smile. I hope you are having a great week. I know I'm ready for Friday!
Sorry to hear of all your troubles changing your name. I remember that. Your muffins look amazing! Thanks for the recipe. Will definately have to try it.
Those look wonderful!! What a fabulous muffin. I have always been a muffin fan...breakfast, snack, dessert. They are fabulous!
These little muffins would make a delicious breakfast or afternoon snack.
Sorry to hear you're having a hard time changing your name, I guess most of us been there done that, but in the end, it's all worth it and soon you'll forget about it.
Hi sweet Evan,
I know how crazy you must be. I bet it's a happy kind of crazy though. Love pumpkin muffins and with the topping even better. Hope you a your family have a Happy Thanksgiving.
-Gina-
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