Friday, November 4, 2011

More pumpkin. Yay!

I'm going over to my girlfriend's house this evening for a pajama and movie night...normally this group likes to drink, but at least three of us are currently knocked up, so we're going to do the next best thing-snacks.

I volunteered to bring caramel corn, which didn't turn out exactly as planned...but I am now bringing my new specialty, Creme Brûlée Corn.

There is a reason I hate my oven. And this is why. Luckily, I love burnt sugar.

In case the other ladies don't, however, I decided to bring a back up...and all I had in the house on hand was stuff for pumpkin muffins. Made in the toaster oven, thankyouverymuch. And quite delicious. Look at me baking. This is sooo the kid's fault.

Pumpkin Muffins
1 1/3 cups sugar
1/3 cup oil
1/3 cup water
2 eggs
1 14oz can organic pumpkin
2 cups flour (I mixed white and wheat)
1 tsp baking powder
A little more than 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/2 tsp salt
Hershey chocolate rectangles (opt.)

In large bowl, mix sugar, oil, water and pumpkin. In small bowl, mix flour and other dry ingredients and spices.

Add dry ingredients into pumpkin mix, and mix gently until just combined.

Fill lined muffin cups 3/4 full. Insert one chocolate piece in the middle of each muffin, if using. Bake at 400 for 15 minutes.

Makes 18 muffins.

-posted out of laziness from my iPhone.

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