Ten Ways to Be Adored When Landing a Lord may be on shelves on Tuesday, but I don’t have a whole lot of time to think about that because I’m hard at work on revisions for my next book, Eleven Scandals to Start to Win a Duke’s Heart.
Which means one thing: procrastination.
Which means a different thing: cooking.
This morning I woke up ridiculously early to work, only to be overcome with an intense desire to make pumpkin muffins. Now, to be fair, I have a weakness for pumpkin-flavored everything (except, oddly, pumpkin pie, which I’ve never understood because it’s cold and has the consistency of baby food), so it’s no surprise that with autumn in full swing outside my window, I want pumpkin muffins. But today, this was as much about me resisting the revision process as it was about cooking (see image for muffins, manuscript and possible muffin thief).
But I made them. And they’re yummy.
And now I’m sharing the recipe with you!
Eleven Scandals Pumpkin Muffins
1 1/2 cups unbleached white flour
1 teaspoon baking powder
1 15-oz can of pumpkin (not pumpkin pie filling)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/8 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 350°F. Line muffin cups.
Mix pumpkin, oil, eggs, pumpkin pie spice, 1 1/8 cups sugar, baking soda, cinnamon and salt in a large bowl until smooth.
Mix in baking powder.
Mix in flour in 1/2 cup intervals.
Divide batter among muffin cups. Bake until golden brown and knife inserted into the center of a muffin comes out clean, 25 to 30 minutes. (Yield: 18 muffins)
Yum! Let me know if you make them…and what you think!