The Pumpkin Muffins that Saved the Kitchen

Within a span of two hours, we had our {old} refrigerator emptied out and removed, a new one delivered and a panic attack while assuming our kitchen was burning down.

It was an interesting day.

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Garmin set the tone by telling me my first mile split was 6:17; had I not looked at MapMyRun.com for the route, I would’ve stopped in shock. Then reminded myself that it’s a GPS watch, not a fool-proof device. Instead, I ran on slightly irritated that it was in its own little world – one in which miles weren’t measured by 5280 ft and I was running very very quickly. Not a bad place to be….

I finished up the run for ~4.5 miles in 36:30, feeling attacked by the wind by relieved to have normal legs again!

Here was my afternoon recipe-for-fun: 2 cans of pumpkin that have waited patiently through a move and month on the shelf + one afternoon off + one oven that hasn’t seen the light of sweet baked treats yet.

Here was my obstacle: a fridge/freezer that hasn’t been keeping the right temperature for at least two days. Landlord, called. Repairman + landlord, on their way!

After grabbing the baking necessities from Whole Foods, I had said visitors waiting for me to examine the appliance-in-need. They decided to replace it, and “would be back soon”. I decided to bake.

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Inspired by Anne’s Pumpkin Bread of Deliciousness, I chose chocolate chips and the muffin route.

Chocolate Chip Pumpkin Muffins

Dry
1.5 c Whole wheat pastry flour
1/2 c Brown Sugar
1 tsp Salt
Cinnamon & Apple Pie Spice (or Pumpkin Spice)
1/2 tsp Baking Soda

Wet
1/4 c Nonfat Greek Yogurt (Vanilla flavored, optional)
1 tsp Vanilla extract
1 c Pumpkin Puree
1/2 c Applesauce
2 egg whites

For high altitude: add ~3 tbsp water & 1 tbsp Flour (approximate adjustments – More Information Here)

Heat oven to 350*. In two separate bowls, mix the dry & wet ingredients. Optional: use Kitchenaid to make sure those egg whites are in good (i.e. I finally busted out my Kitchenaid mixer and couldn’t have been more excited to use it!).

 

 

 

 

 

 

Add wet to dry, stirring slowly until flour mixture is covered. Stir in 1/2 c Chocolate chips (or raisins).

Bake for ~25 minutes….

While these were baking, our new fridge was delivered! Fun? Crazy & hectic. But at least the rest of the yogurt won’t go bad.

While I put in the next batch, we decided to go to Target. The list of needed things was made, the muffins were cooled and we headed out.

The light in my head went off as we pulled into the parking lot – I left muffins in the oven! The oven is on! I may have burned down our kitchen with pumpkin.

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FYI: that second batch was a winner. They were in the heat for an extra 20 minutes and didn’t crack. D literally ran into the house, hoping it wasn’t full of smoke, to save the day…only to find out that apparently these don’t burn quickly, and there wasn’t even a charred muffin top to verify our freak out.

They weren’t edible, but they weren’t on fire. I’ll take it!