I had a plan yesterday, a plan to wake up early and make muffins. Doesn’t that sound enterprising and domestic goddessy? My plan was perfect, all dry ingredients were mixed the night before and everything non-perishable including the mixer and bowls was out on the counter and ready. I was hoping to send J out the door with freshly made homemade muffins. Of course, I forgot that I am useless in the morning and everything takes twice as long. Sigh. Can I somehow train myself to be a perky morning person? I want to wake up singing with my hair already done and have little cartoon mice dressing me…
But without perkyness, or mice, I did still manage to produce some pumpkin muffins albeit in more time then I anticipated. So J left for work and 15 minutes later I had a really yummy muffins. It was a nice breakfast, for me anyways, and baking is such a nice way to wake up.
The muffins themselves were delicious! Very moist and satisfying even with the use of whole wheat flour, the pumpkin keeps them from getting too dense. I would’ve topped mine with walnuts but I forgot to reserve some nuts for that purpose sadly. Evil mornings. I will definitely make these muffins again, next time I will probably add a bit more ginger – maybe even some fresh stuff.
Pumpkin Ginger Muffins(12 muffins)
Adapted from Carrots n Cake
Preheat oven to 350F. In a large bowl whisk together flour, cinnamon, baking powder, walnuts and salt. In a separate bowl combine pumpkin, brown sugar, yogourt, vanilla, egg, oil and ginger. Using a mixer combine for about 2 minutes on medium. Pour wet ingredients into dry and stir until just combined. Spray your muffin tins with Pam and then fill cups. Add decoration if using. Bake for 20-30 minutes or until a toothpick comes out clean. Allow to cook on a rack for 10 minutes before removing from the pan.