Our Thanksgiving with family got cancelled this morning, when North woke up with a fever of 102. The first few hours, we spent on the couch, trying to get him to eat or drink something. The poor guy even let his special ice cream breakfast turn to soup. It was disturbing. I didn't know who he was anymore.
Eventually, the tylenol kicked in and he started acting like himself. By the time I got back from the grocery store, he was asking to make pumpkin muffins. So we did and I was happy to see him wolf down two big ones in a row. The kid is on the mend for sure.
1 cup all-purpose flour
1/2 cup wheat flour
1 teaspoon baking powder
1 cup fresh or canned solid-pack pumpkin
1/3 cup vegetable oil*
2 large eggs
3/4 cup white sugar sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon sugar for sprinkling
Preheat oven to 350°F. Spray muffin tin with oil.
In medium bowl, combine flours & baking powder.
Whisk together pumpkin, oil, eggs, sugar, cinnamon, nutmeg, ginger, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Divide batter among muffin cups, then sprinkle tops with cinnamon-sugar mixture.
Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool 5 minutes.