I am thankful for so many people and things. I have a good life. As I was stirring up biscuits for breakfast this morning, I started a list in my head.
A: animals, Arles, apples, art, Aaron, Amelia, Andy, Appalachian Mountains, Abby, airplanes, Alex, adjectives, adventures
B: Bertie, butter, bacon, baguettes, buttermilk biscuits, bluegrass music performed by Balsam Range, books, Barb, blogging, bracelets, Betty, baking, BFF
C: children, choices, colors, Candice, Caleb, Côtes du Rhône, Cindy, champagne, colleagues, Christiane Buchanan, cousins, Carmague, cheese, chocolate, cookies, coffee, café au lait, cats, cafés
D: dancing, David, Durham, Duke basketball, dreams, Daddy, Durham Academy
E: Elizabeth, elephants, electricity, Érick
F: family, friends, Fanny, French, France, fall, foie gras, figs, flamingos, fresh flowers, french fries, Facebook, freedom
G: Grant, grandchildren, great-nephews, grandparents, Ghislaine, Google, Grandma, gum, garlic, goats, goat cheese, Granny, girlfriends
H: home, health, heat, herbes de Provence, hand-me-downs, Hailey, hamburgers, hearts, history
I: ice cream, internet, Impressionism
J: Jake, Jared, Judy, jokes, jeans, Joel/Joey, jam, Jean Valjean
K: Kennedy, kittens, Kim, Karen, kindness, Katie
L: love, lavender, lemons, lambs, laughter, lipstick, letters, Logan, llamas, Lily
M: Mama Mildred, Marsha, Martha, muffins, macarons, moon, music, Makayla, Monette, mascara, movies
N: Nelson, North Carolina, Natalie
O: oysters, Olivier
P: Paris, Provence, pasta, pesto, pizza, pink, photos, passport, perfume, pens, postcards, poetry, parents, Papa
Q: quirkiness, questions
R: Rick, rain, reading, resilience, Rob Hershey
S: Steve, sons, students, Sean of the South, soldiers, sleep, smiles, steak-frites, Sundays, spring, shrimp, sea salt, sisters, Seth, sunshine, Snoopy, Sandra Boynton
T: turkey, travel, teeth, teenagers, tears, teachers
U: underwear, uncles
V: Vincent Van Gogh, vacation
W: weather, walking, winter, writing
X: Xmas, xylophones
Z: zebras, zoos
Perhaps this will be the last pumpkin muffin recipe of the year? Who knows? I had some leftover pumpkin from making pumpkin cheesecake and it simply couldn’t go to waste. This recipe comes from The Kitchen Paper, adapted from Smitten Kitchen. I didn’t mess with it. No variations. Seemed pretty perfect. We will find out in about 20 minutes. I will say that my kitchen smells pretty darned good right now. Wish you were here to have a cup of coffee while we wait. Stay tuned.
Cinnamon Sugar Pumpkin Muffins
- 1 1/2 cup canned pumpkin
- 1/2 cup butter, melted
- 3 large eggs
- 1 1/2 cups plus 2 tablespoons sugar
- 2 tsp pumpkin-pie spice**
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 1/4 cups flour
- 2 tsp cinnamon
**If you want to make your own pumpkin pie spice, use this recipe (from My Baking Addiction.)
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 1 ½ teaspoons ground allspice
- 1 ½ teaspoons ground cloves
- Preheat the oven to 350 F. Line or grease muffin tins.
- In a large bowl, combine the pumpkin and butter, then whisk the eggs in one at a time.
- Add 1 1/2 cups sugar, pumpkin-pie spice, baking powder, baking soda, and salt. Stir to combine.
- Stir in the flour, then divide among muffin tins.
- Mix the remaining 2 Tbsp sugar with the 2 tsp cinnamon, and sprinkle over the tops of the unbaked muffins.
- Bake for about 30 minutes. (I set the timer and started checking them after 20 minutes. Mine took exactly 30 minutes.) You know your oven. Test with a wooden toothpick.)
Bon appétit! Make your own thankful list. You may shed a few tears while doing it, but those are good tears. Eat something good today. Savor every crumb or bite. You deserve it.