Math equations and pumpkin pie always remind me of my dad. First, my dad is a math genius and second, my dad always makes the best pumpkin pie during Thanksgiving. During the holidays I wasn’t able to go home and visit my family, which of course made me sad because I missed out on the most epic pumpkin pie.
However, lucky for me canned pumpkin is sold in the grocery stores year round. Since the holidays are over, but I still wanted something that reminded me of home, I decided to take my dad’s pumpkin pie recipe and make it into a new dish.
I think my dad would be so proud that I attempted to make this blog post into a math equation. In all honesty I was going through a process of analysis to determine how many ways I can use pumpkin in a recipe. Of course most of the easy dishes are either breakfast or dessert and because of my busy work schedule I need a grab and go kind of meal…hence muffins.
- 1 cup of canned pumpkin
- 1 can of evaporated milk
- 1/4 cup condensed milk
- 1/3 cup white sugar
- 1 tablespoon brown sugar
- 2 heaping tablespoons of cinnamon
- 1 teaspoon of ground ginger
- 1 tablespoon pumpkin pie spice
- 1 teaspoon of nutmeg
- 1 tablespoon vanilla extract
- 2 eggs
- 2 1/2 cups of white flour
- 1 teaspoon of baking soda
- 1/2 baking powder
- 1/2 cup crushed walnuts (optional)
- Preheat oven to 350 degrees.
- Mix all wet ingredients in a bowl. Add all spices and mix again. Set aside.
- Mix remaining dry ingredients in a separate bowl.
- Slowly add dry mix to the wet mix, until well blended.
- Mix in walnuts (optional)
- Pour batter into greased muffin pan.
- Bake for 12-15 minutes (until a golden brown)
Immediately take out of muffin pan let cool on a cooling rack. You can also freeze these muffins and heat them in the microwave when you are ready to eat!