This Week’s Recipe: Pumpkin Snickerdoodle Muffins

Inspiration: Okay, so….On a sorta foggy brain day I decided to make bread. Then while waiting for the first and second rises to finish I decided to make blueberry muffins….and the batter turned out odd.

But hey, it happens sometimes.

So I stuck it in the oven.

Then….

Whilst cleaning up the kitchen I opened the microwave….and discovered the butter I’d melted sitting inside. (Insert some kind of comic crescendo of music here.)

Sigh.

Letting the butter-less muffin bake, as I thought they could still be edible (btw – they weren’t), I started flipping thru the newest issue of the Bake From Scratch magazine. Happily, it’s the September/October issue so there were a few pumpkin based recipe inside and I found one for these muffins. Stubbornly, and still wanting an easy breakfast bite, I decided to give this recipe a go.

And they turned out great!

(I composted the rock like blueberry ones.)

Christie: Honestly, I can see Lucy Eyelesbarrow whipping up these for Miss Marple, had she come to help her during the fall rather than Christmas. Or perhaps Tuppence baking these for her children during the Autumn season!