When my dad painted a picture of college apartment eating for me, he was woefully inaccurate. Suffice it to say his vision involved fried bologna mixed with ketchup and eggs.
This is evidenced by the fact that three girls who are never home go through dishes faster than my household of five people at home. No matter what day of the week, somebody is always baking, sautéing, roasting, you get the picture.
Anyway, these extensive culinary adventures may contribute to the fact that I never do my homework (what do you think I'm avoiding right now?), but I can't help it. When I get home from a long day, I just like to cook dinner. It soothes me, much like petting a hairless cat soothes Dr. Evil.
I've also been baking every week to raise money for Dance Marathon, so there's been plenty of opportunity for expanding horizons, including but not limited to: homemade truffles, lemon bread and scones made with only ice cream and flour (!).
But today, upon my roommate's information that the weird orange-filled tupperwares in our freezer were in fact pumpkin, it was time for pumpkin muffins.
Observe as I run out of frosting for the last muffin.
Adapted from smitten kitchen:
Pumpkin Muffins
made 24 mini muffins and 4 regular sized ones. So whatever that means to you.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can) You can also use pumpkin from a pumpkin, this is what I did.
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla*
1/2 tablespoon honey*
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1 teaspoon salt*
(* = my additions or changes)
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups, or just butter them.
Whisk together pumpkin, oil, eggs, vanilla, honey, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Divide batter among muffin cups (each should be about three-fourths full). Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes (15-20 for mini-muffins).
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.
Honey Cream Cheese Frosting
adapted from my brain.
1 tablespoon cream cheese
1/2 tablespoon honey
3/4 cup powdered sugar (approx.)
1 tablespoon milk.
Put cream cheese and honey into a bowl.
Add powdered sugar slowly and whisk together until mixture clumps. (I would guesstimate this occurs at about 1/2 a cup.)
Add milk and whisk until combined.
Add remaining (approx.) 1/4 cup powdered sugar and whisk until combined.
