Pumpkin Spice Muffins

                                                          These muffins are worth risking a muffin-top midriff for.

                                                          These muffins are worth risking a muffin-top midriff for.

I was at a wedding a few years ago when I told a group of guests that I hated mashed potatoes more than life. To the dismay of everyone at my table, I went on and on about how horrible they were just to get a rise out of people. I mean...who hates mashed potatoes? They are so utterly harmless and fluffy. Now I eat them whenever I get the chance, because I'm a walking contradiction. My taste buds did a back flip on me and forced me to eat my words. I don't know how it happened. I just started loving the very thing that I hated.

Similarly, I've never really liked pumpkin spice (or so I thought).  Pumpkin-spiced beverages are so chock-full of chemicals that you risk glowing neon orange after drinking one. I even wrote an earlier post about how I wanted to wait until it was officially Fall to have my one obligatory Pumpkin Spice Latte before being done with it for the season. Kind of like how you drink eggnog around Xmas for family photo-ops until you realize how gross it is that you're gulping down liquid egg goop.

But the commercialization of all things Autumnal must be a powerful drug, because I'm suddenly craving pumpkin spice everything, 24-7. I figured I'd channel my desire into a healthy batch of spiced muffins. I mean, who can resist a muffin so versatile it can be dipped in coffee for breakfast or glazed with cream-cheese icing for dessert?  Here's the darn recipe.

Pumpkin Spice Muffins (Recipe adapted from Fine Cooking)


4 1/2 cups all-purpose flour

2 tbsp. baking powder

2 tsp. cinnamon

1 tsp. nutmeg

Pinch of cloves

1 cup of sour cream

1 cup brown sugar

1/2 cup granulated sugar

4 eggs

4 cups (2 cans) of canned pumpkin puree

1/2 cup of butter, melted

Instructions (preheat oven 325 or 350, depending on how hot your oven is, and line muffin tin with baking cups):

1-In a small bowl, mix your flour, spices, and baking powder together and set aside. 

2-In a large bowl, mix together your sugars, butter, eggs, sour cream and pumpkin puree until well combined.  Add your flour and mix-well until your dough is formed. Should be wet but firm enough to stay together. 

3-Fill cups completely so that your muffins are massive suckers, and bake for about 35 minutes.  Let muffins cool for 30 mins or longer before consuming.

This recipe made a ton of batter so I saved some to make a few pumpkin loaves for Thanksgiving. The batter keeps in the freezer for up to a week.

Why I Won't Drink Pumpkin Spice Lattes Until It's Actually Fall

Listen to the owl mug and love the moment

Listen to the owl mug and love the moment

First the temperature drops, then the leaves start to change, suddenly you're doing mental math about what percentage of your paycheck you'd have to put aside to afford those new Kate Spade wedge leather boots. Yes folks, It's the prelude to another fall, and for some reason people seem to love fussing about it.

Now, don't think of me as a hater, but as a bonafide summer girl who thinks life is best enjoyed outside in a light floral dress with a chilled glass of wine. Fall, to me, is just that season that comes after the best season ever.

So what really grates on me is when people start getting excited about fall and all of it's endless cozy possibilities while it's still summer out!  Aren't the summer months short enough without people everywhere starting to wax poetic about cable-knit sweaters and pumpkin spice lattes?

Don't get me wrong, I enjoy partaking in the commercial ploys and joys of fall to a certain degree as well.  I like going pumpkin picking, and am not totally immune to the buzz of colder weather fashion predictions.   But do me a solid and save all of your excitement until the Autumnal Equinox, which according to The Old Farmer's Almanac falls on September 22nd, 2014 at 10:29pm for all of us dwelling in the Northern Hemisphere. 

Then, and only then, will you find me curled up under my favourite crocheted blanket sipping on pumpkin spice at the stroke of midnight.  For the meantime, I hope you all will try to live in the moment and embrace the remainder of your summer, because summer it still is!