This can is worth a bar of gold to me. Maybe even a magic ring. The pumpkin crops last year took a big hit and it's been soooooo hard to find pumpkin this year. Anywhere. When I found this can (well, not this exact can, but one that looks just like it), I snatched it up...and the other four left on the shelf with it. My apologies to anyone who shops at my Henry's.
My pantry is full...of pumpkin. I have become a Pumpkin Hoarder.
Why this obsession with the other orange fruit? I have to feed my brain while I write - from brainstorming to outlining to writing to rewriting, this girl has got to keep the flow going. Pumpkin is my secret ingredient. It's my sweet treat without the fat and calories.
I make muffins. Yummy, quick, easy, delicious muffins. I'm going to share my secret with YOU. Because I love you and I know you don't live in my area so you won't be taking any canned pumpkin out of my local stores.
So preheat those little ovens to 350 degrees.
1 can Pumpkin (NOT the pie mix)
1 box Spice Cake Mix (Betty Crocker is my fave)
1 cup water (I use bottled...I live L.A.)
Mix them all together until smooth. Pour into 24 cupcake tins. Bake for 14-16 minutes.
My mom bakes them for 18 minutes. I find they are perfect at 15 minutes. You'll have to play around with your baking time. I don't know your oven or your elevation. Both will have an effect on it.
I freeze half, keep four on the counter at a time (I like them room temperature) and the other 8 go in the fridge. They are very moist so they will mold if you keep them out for more than a few days.
You will thank me when you taste them, then curse me when you go to buy more pumpkin and there is NONE.
Do you have a favorite food to fuel your creativity when you write?
Canadian Zombie Babies
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