Spicing things Up

Spicing things Up

No, not what you are thinking. This time of year, I'm reminded of all the spices we use in our cooking.  The cinnamon for the cakes, peppermint for the cookies, nutmeg in the pies.  We use vanilla and allspice, celery seed and paprika.  The holidays and moving into a new kitchen really had me evaluating my spice situation.  As an herb enthusiast, of course I had way too much in the way of spices.  My spice cabinets (yes plural), were lovingly stocked at the old place and now, what was I going to do with it all?  My new kitchen is much smaller, and my spices were supposed to fit in a small shelf area...really???

Not long ago, I went through the process of throwing out the old spices and replacing them with fresh supply.  But I still had a bunch.  Did I really need it all?  Turns out, yes, I do.  I love to cook.  I love herbs.  And oh, I have my favorites.  I cannot be without cinnamon.  I must have an Italian seasoning mix.  I have to have my dried cayenne pepper flakes.  You know, we all have the things we use a lot.  Turns out, my homemade vanilla is a must because I went into panic mode when I lost it for a bit after the move.  Thankfully I found it.

But I still had a bunch of spices with nowhere to go.   I had to create a place.  Luckily, I was watching a YouTube show where the lady had an over the door storage shelf system.  I had a pantry in the breakfast nook (already full), but what if I got wire shelves to go over the door?  The shelves went from the top of the door to the bottom and all my spices and jars fit!  The whole point is, we have to figure out what is important to us and make room for it in our lives.  Sometimes things seem impossible, but there is always a way, always a solution to a problem if we give it time.  First step, list the problem in your mind.  Be on the lookout for ways to solve it, listen to others' stories, read books, go on social media and search the internet.  Chances are someone has been in your shoes and is looking or has found the answer.

To celebrate the fact that now my spices have a home, I decided to bake some pumpkin muffins with the spices I love.   Here's an easy recipe I'm sharing so you can make some too.  And while sipping your coffee or tea and munching the muffin, I'm hoping you spice things up a bit, think outside the box and come up with a solution to your biggest problem on your plate today.  

Pumpkin Muffins

1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed light or dark brown sugar
1 and 1/2 cups canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/4 cup milk (or nondairy)
*Optional: ½ cup raisins and/or 1/2 cup chopped pecans

Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, adding nuts and raisins, and then fold everything together gently just until combined and no flour pockets remain.
Fill muffin tins all the way to the top. Sprinkle with extra brown sugar on top.
Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
Cover tightly and store at room temperature for up to 1 week.