Lately, my Adventures in Cooking (and Baking) have actually been pretty successful (yes!)
Perhaps this has something to do with the fact that I’ve been cooking up a storm lately.
But one particular success story comes in the form of pumpkin spice muffins, which may actually be World’s Easiest Recipe. All the credit goes to my friend Rhiannon, who sent me this recipe card as part of a package that arrived in the mail:
Along with a book, a CD mix, some stretchy skeletons, and various sundry items. It’s been a while since I received such a fun and random package in the mail.
But since I don’t throw caution to the cooking wind like she does, I had to clarify a couple of small things. So here’s my (more OCD) version of the recipe:
Preheat oven to 350F.
In a large bowl, mix spice cake mix, one soup-can sized can of pumpkin, and 1/2-3/4 cup of water. You don’t need to include anything else, such as what the cake mix calls for. Just those three things.
Stir until you’ve gotten rid of most to all white lumps.
Spoon into muffin pan lined with paper cups. This is possibly the hardest part, because the batter is sort of gloppy. Fill the cups 1/2-3/4 full (easy to remember – just like the water!)
Bake for 15-18 minutes, or until a toothpick comes out clean/almost entirely clean.
Makes somewhere in the vicinity of 18-20 muffins. Great for breakfast or a snack. Especially good with cider or Bengal Spice tea. The perfect fall recipe.
I like writing, photography, reading, music, design, typography, paper products, days in the seventies and sparkly snow, Spanish wine and cans of PBR. I spent a year in Córdoba, Spain, working as a 
