The Official Birthday Treat of World Domination

Yesterday Indigodragonfly declared Pumpkin Chai to be the Official Tea of world domination.

Sounds good to me!  I haven’t tried pumpkin Chai.  But long before I became that suburban Mom who chats with a friend and sips pumpkin spice latte at the mall, leaving the 3yo to amuse herself on the iPad*, “pumpkin spice” was the official flavour of world domination.  Or at least the official flavour of an ongoing attempt to raise two astoundingly awesome girls into confident women.

Pumpkin Spice has been our muffin of choice for years.  My Big Girl has gone from barely able to stand, scraping the spoon into the muffin cups– to reading the recipe and double-checking measurements while her sister stirs.  We do math; we count and measure and compare.**  And we do chemistry; we separate our wet and dry ingredients (and every time, we gleefully remember that sugar is TRICKY).  We do food chemistry; talking about how baking soda makes our muffins feel right, and cinnamon makes them yummy.  We do “nutrition education”; about how healthy it is to eat lots of different kinds of food.

Our muffins have a healthy dose of smartass in them, too.  For example, the recipe is for Pumpkin Loaf.  But we like muffins, so we make it in muffin tins.  And for special occasions (such as tonight’s All-the-November-Birthdays Dinner), we add cream cheese icing.  And suddenly, we have pumpkin spice CUPCAKES!

And so, I offer to you our Favourite Pumpkin Spice Loaf World Domination Cupcake Recipe:

1 cup Pumpkin
1/2 cup oil
1 cup white sugar
1/4 cup brown sugar
2 eggs

[Edited to add, because I can’t proofread for beans:] 1 1/2 cups flour (I usually use all-purpose unbleached)
1 tsp baking SODA
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves

Combine dry ingredients. In a separate bowl, mix wet ingredients. Add dry to wet. Put in greased loaf
muffin tin. Bake for 1 hour 20*** minutes at 350°F

*Um. Last week. Good times.

**These will be useful skills when they are older and begin to knit (I’ve told them I’ll teach them at 10, if they want to learn any sooner they have to find a different teacher.)  I have never done so much math as I have since I picked up needles and tried to manipulate string into 3 dimensional objects.

***Or, slightly longer- since Mr. Judge/Jury/Executioner just threw a dozen muffins in the compost for being “too doughy”


6 Responses

  1. Why is sugar TRICKY?

    • Because it LOOKS like a dry ingredient, but it is really a WET ingredient. Tricky, tricky sugar.

  2. Is there no flour at all in your cupcakes? I was all set to make these, but then read over the ingredients about a dozen times and find that there is no flour AT ALL listed……. was this just an oversight??

    • That is… a HUGE OVERSIGHT.
      (I blame the cookbook, which groups the ingredients strangely, not my fault at all… couldn’t be).

      • LOL!!!! Glad I could find the boo boo… I can try these yummy cupcakes!! YAY!!! Thanks for sharing the recipe….

  3. I’m going to make the world domination muffins tomorrow. They sound great. Mom and I will enjoy with tea as well. Thanks.

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