Ah, the flow of keys beneath my fingers, the sound of a TV running in a different room, and the smell of the pork roast and apple crisp lingering in the air.
I’m happy, what about you?
Ah, fall has already been reinstated and it’s not even October. I’ve already had at least four nonfat pumpkin spice lattes this month. We’ve already got pumpkins and mums announcing that it’s fall on our front porch. Leggings and sweaters and boots are everywhere. It’s getting colder. It’s getting pumpkin-ier. It’s fall!
It makes me happy to say that.
But it’s also the season of no downtime whatsoever. Seriously. Everyday I check my planner and there’s this or that or all of the above printed in a garishly bright pen, all scheduled for that day.
It’s fun, of course, but by Friday I’m not so much a party animal as a sloth.
A caffeine-deprived, nonathletic sloth trudging through molasses.
What you’ll need…
- 1 box of [Betty Crocker] spice cake mix
- 1 regular-sized can of pumpkin (roughly 3 & 1/2 cups)
- Direction
- Preheat oven to 350. Grease or line two standard-sized muffin tins or four mini-muffin tins.
- Mix together spice cake mix and canned pumpkin. This will require some stirring, and the batter will be quite thick and sticky. Mix until combined and no huge pockets of flour remain.
- Spoon batter into muffin tins. Tip: when working with the dough and trying to shape it somewhat in the pans, wet your fingers. It will keep the dough from sticking to your fingers and allow you to spread it out.
- Bake for 18-20 minutes or until toothpick inserted into center comes out clean. Top with a healthy dose of powdered sugar or cream-cheese frosting and enjoy!
