Sometimes I plan on carrying out these elaborate plans that sound perfect when they’re rattling around up there in my head. Most of the plans involve planning a meticulously executed party with my twin (think Downton Abbey costume parties or Marie Antoinette pastry parties) or knocking down some wall in my house or turning my attic into a playroom (keep in mind that I have no children…). The latest plan in my head was inspired by I Love Lucy. Lucy gets up every morning and scrambles eggs or makes waffles or fries bacon for Ricky and she always accompanies it with freshly squeezed orange juice. I thought, “That looks heavenly. I’m going to do that for Andy.” The first morning of the plan began and ended with me drooling on my pillow and covered in blankets and still in the bed when Andy left for work. And I woke up feeling sad. And I had to tell myself:
1. Ricky is a nightclub performer. He works late and gets to sleep until about 10:00 AM; therefore, Lucy doesn’t have to get up super early.
2. Lucy doesn’t have a job outside of the home.
3. It’s a TV show.
I guess my point is this: a lot of times we have big plans to do fantastic things and a lot of times the plans actually work. But a lot of times they just don’t. And that’s okay. I’ve had to practice giving myself grace and realizing that things won’t be perfect all the time.
This fall has been somewhat of a blur. It’s been busy and, well, life. I haven’t gotten my fall wreath on my door and I haven’t even watched the Great Pumpkin yet. And it’s okay. It’s okay. I’m remembering that despite the details and challenges of the day to day, there is beauty each time the sun rises. It’s okay to take things one step at a time. And I’m loving this realization.
Whoa. Pretty sure this post just turned into a diary session. But right now I’m going to celebrate this season. This season of rest in the midst of unrest. And this season of coolness and Autumn. And, no, I’m not making a gourmet breakfast every morning right now. And I haven’t started my costume for the Downton Abbey party. But I did make these little pumpkin muffins. And they are happy and pumpkiny and spicy and everything you’d expect from a good pumpkin muffin. They’re traditional with no surprises. Sometimes you just want that.
recipe adapted from Lovely Little Kitchen
prep time: 10 minutes cook time: 14 minutes yield: 24 mini muffins
1/2 cup + 6 tbsp unbleached all-purpose flour
1/2 cup unrefined cane sugar
1/4 cup unrefined brown sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1 cup roasted pumpkin purée
1/2 cup unsalted butter, melted
1/2 tsp vanilla extract
1/4 cup sunflower seeds
Preheat oven to 375º. Lightly grease 2 12-count miniature muffin pans and set aside.
In a medium-sized mixing bowl, add the flour, sugars, baking soda, salt and spices and whisk to combine.
In a second medium-sized mixing bowl, add the egg, pumpkin, butter, and vanilla and stir to combine. Add the wet ingredients to the dry ingredients and stir until everything is just incorporated (try not to over mix).
Divide the batter evenly in the muffin pans. Each cup will be almost full. Sprinkle the sunflower seeds evenly over the batter.
Bake the muffins for 12-14 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool slightly before transferring to a wire rack to cool completely. Store in an airtight container.