Spiced Pumpkin Muffins

It is Back to School and the excitement in our house has not yet faded 2 weeks in. I hear is it much easier the lower the grade level so I will enjoy the meager resistance to the morning routine.


During this time I have taken on a new role at work and ave completely shifted our household parenting responsibilities. What was day is now night in who leads the activities. This will continue for approximately another month and a half, so hoping the transition back is not that difficult.

It is weird how we often get ‘stuck’ in a routine and the thought of changing terrifies us to the point of not changing at all. For better or worse, sometimes you just need to take the plunge. People are more adaptable than given credit despite being labeled as creatures of habit. It’s time to shake things up in my house and we will all live through it.

There is some benefits we are already seeing to the role shift. I am working mid morning until early evening which is not ideal, but gives my Hubby the chance to spend more time after work with our daughter. He usually is the one working late and trying to squeeze in some one on one time with her. They are both loving it as they take in the last few days of playground time before the snow flies.

It also gives him more of an appreciation of the after school routine, although I have made it a bit easier for him. There are currently no extra curricular activities during the weekdays and I am making some bigger meals during the weekend to help supplement the Monday to Friday cooking requirements. So far so good on that point.

For me it provides a wee bit more ‘me time’ after school drop off and before work begins. Previous to the switch ‘me time’ was like an oasis in the dessert. So real you could almost reach it then poof, something comes up and it just vanishes. I must say though that showing up for dinnertime is a little weird. I really do miss cooking during the week.

The opportunity to change things up has been a positive eye opener. I am more conscious of the amount of time that I have with my daughter and the activities we do together. It has also provided insight into how difficult it is for my Hubby to get those moments with his old work schedule.

Since this switch is only temporary I am glad that my Hubby it taking full advantage of play time, walks for ice cream, book reading and home work helping. It is the break I needed and the opportunity he longed for.

To make breakfast on the go and lunches easier I made these muffins up last week. The recipe yields about 40 of them so they are perfect for those busy weeks. It is the season for pumpkin and they are school friendly AKA nut free. I have been keeping some out for consumption right away and others are stored in the freezer from when I need them next.

I encourage you to be a bit scared and take the plunge into a routine change. You never know what can come from it.

MDIVADOMESTICA

Spiced Pumpkin Muffins
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

A quick snack on the go, for work or school and perfect for fall.

Course: Dessert
Keyword: dessert, fall, fall food, lunch box, muffins, pumpkin, pumpkin seeds, snack, sunflower seeds
Servings: 36 muffins
Author: mdivadomestica
Ingredients
  • 3 cups flour
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/8 tsp all spice
  • 1 tsp ground cloves
  • 4 tsp pumpkin spice mix
  • 1 pinch cardamom
  • 1 tsp salt
  • 1 tsp baking soda
  • 5 eggs room temperature
  • 2 cups sugar
  • 2 cups pumpkin puree
  • 1 1/4 cup vegetable oil
  • 1 cup raisins
  • 1/2 cup pumpkin seeds
  • 1/4 cup sunflower seeds
Instructions
  1. Preheat oven to 350 degrees. Grease muffin pans with cooking spray or use extra vegetable oil.

  2. In a medium bowl sift flour, cinnamon, nutmeg, all spice, ground cloves, pumpkin spice mix, cardamom, salt and baking soda. Set aside.

  3. In a large bowl, beat the eggs. Add in the sugar, pumpkin puree and vegetable oil and whisk together. Add in the flour mixture and blend with a wooden spoon just until combined. Add in the raisins and stir until combined.

  4. Using a spring action ice cream scoop or 2 spoons, fill the muffin tins until 3/4 full. Sprinkle the pumpkin and sunflower seeds on the top of each muffin.

  5. Bake in the over for 20-25 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool for about 5 minutes before removing from the tins and cooling completely on wire racks.

Recipe Notes

Store uneaten muffins in airtight containers or in the freezer for future use. Thaw before serving frozen muffins.

Yum

Follow

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.