|Pumpkin Spice Muffins|
This past weekend we had a blast of winter weather. Now, you dear readers who live way north of us would laugh at our Southern snow storms. It doesn't take much to throw us in a tizzy. We cancel everything---schools, offices, churches. There isn't much snow removal resources except for the main highways. So we wait for it to melt. Driving down the interstate wasn't bad at all, but when I made the turn onto their hilly street, it was pretty icy.
Since there was no school because of the snow, the two little sisters and I had a good time together. We played Candyland (by their rules) and Go Fish and the newest game, Sneaky Snacky Squirrel (which is a great game for the really young ones.) There was dancing and singing and dollhouse play, too.
I left these pumpkin spice muffins ready for them to find when they got home from school. And maybe a muffin will find its way into a lunch box or two tomorrow. This recipe was the very first one I posted on this blog all those years ago. Back then we used it because it didn't have any eggs or soy in it. At that point Big Sister was dealing with some food sensitivities that thankfully, she has outgrown. But this recipe stands on its own. We've made it many times since then just because it's easy and it's delicious. If you have a young baker in your house, this a a terrific recipe for them to make, too.
PUMPKIN SPICE MUFFINS
1 box Duncan Hines spice cake mix
1 (15-oz) can pumpkin puree
1/2 cup water
1/2 all-purpose flour
1/2 brown sugar, packed
1/2 stick butter
Preheat oven to 350 degrees. Put cupcake papers in a 12-cup muffin tin. Mix cake mix, pumpkin and water until well blended. Using a hand mixer is the easiest way to do it. Spoon batter into muffin tins. Add topping.
Mix flour and sugar. Cut butter in until crumbly. Sprinkle topping over muffin batter, pressing in lightly. Bake for 25-30 minutes, until done. Test with a toothpick. It should come out clean when done.