Well howdy there! Welcome to Episode 64, by any measure of luck, I might hit 100 episodes by the end of the year!
Yesterday was such a beautiful day. I wandered around Eugene, and stumbled across the Football Game. Okay, well, I just followed the crowd of college kids; Eugene sure does have a lot of spirit, and pride for their football team. GO DUCKS! ❤
It was about 75 degrees, and slightly breezy; just perfect weather for the ball game. I managed to snap a couple of photos from my old flip phone; not too shabby!
The only downside to these college football games, is all the trash that gets left behind. Folks throw trash left and right, and personally, I am not a huge fan. Folks leave behind un opened beers/bevys(not a problem), but the red solo cups and other non-valuable, non-recyclable trash gets on my nerves. Alas, there is nothing I can do, except bring a trash bag next time.
For the folks who make their living off of recycling cans at .10 cents/per, it’s PAY DAY. I would imagine they make anywhere between $50-$100 a night. The college frat bros/girls go out of their way to make sure their cans end up in the right spot. Good job, kids! ❤
Football season is great for the local economy, particularly, for the folks lower on the economic latter. Like I said, folks are raking in $50-$100 on Game Weekends(there is the pregame party, game party, and then after-party), so i can only imagine how much they are actually taking home. NOT ENOUGH.
The bevvy companies could make the cans a little thicker, and add a smidge more aluminum, easily making the cans worth .20 cents or more. DUH. Then the can-recyclers could be brining home $100-$200 a weekend. AM I THE ONLY ONE THINKING OF THESE THINGS??? JEEZ.
Anyway…I am just here for the Pumpkin Muffins, obvi.
Okay, on to the Pumpkin Muffins. The group home I am staying in right now serves 3 squares a day, not including unlimited snack-age, drinks, and coffee. If I haven’t gained 10 lbs, I would be a liar. Honestly, I don’t remember ever having a Pumpkin Muffin before, but, I could be wrong, or extremely forgetful.
Queue the photossssss ——–>
Okay, obviously I am working with a flipper; these photos turned out horribly. oh well. lol It works better in natural light.
Honestly, I think the best part of these muffins, was the smell. Honestly, while they were baking in the oven, it brought me such joy. The smell was a combination of Halloween(All-Hallows-Eve), Thanksgiving(Indigenous People’s Day), Christmas, AND EASTER. If that was even possible, I was unaware!
Anyway, here lies the end of my post…GO DUCKS!
Well, I hope you have you enjoyed the walk around my mind. Enjoy!
Love from a Thousand Stars,
Daniel ❤
Pumpkin Muffins Recipe
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional, for extra spice)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1/4 cup milk (whole milk or your preferred dairy/non-dairy milk)
- 1/2 cup chopped walnuts or chocolate chips (optional, but adds a nice crunch or sweetness)
- 1/4 cup powdered sugar (optional, for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Prepare dry ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using). Set aside.
- Mix the wet ingredients:
- In a separate bowl, whisk together the eggs, pumpkin puree, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
- Add the milk and whisk again until smooth.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix—it’s okay if there are a few lumps.
- If you’re adding walnuts or chocolate chips, fold them in now.
- Fill the muffin tin:
- Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
- Cool:
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Optional finish:
- Once the muffins have cooled, you can dust them lightly with powdered sugar for a festive touch, or leave them as-is for a more rustic look.
Serving Suggestions:
- These muffins are perfect for breakfast, a snack, or a cozy treat with a cup of coffee or tea.
- Topping ideas: You can spread a little cream cheese or butter on top for extra indulgence.
Tips:
- For added moisture: You can substitute half of the oil with applesauce for a slightly lighter muffin, or use Greek yogurt for extra creaminess.
- Make them ahead: These muffins freeze well! Allow them to cool completely, then store in an airtight container or freezer bag for up to 2 months. To enjoy, simply thaw at room temperature or microwave for a few seconds.
- Spices: Feel free to adjust the spices to your liking. If you love cinnamon, you can increase the amount, or try adding ginger for an additional kick of warmth.
Enjoy your homemade pumpkin muffins! 🍂🧁
About the Author:
Daniel is a 29-year-old, and self-proclaimed traveler, energy-worker, caregiver, activist, and long-time foodie. He enjoys spending time in nature, going for long road-trips, meditating, and spending time with his friends and family.
He finds purpose through his day-job as a caregiver—and is in the process of completing an Associate Degree in Human Services. While concurrently enrolled in classes, and caregiving, Daniel is working towards opening a Non-Profit Charity: Love Gives—whose mission statement is: “Love In Action”, aimed at providing Direct-Cash Payments to those In-Crisis (ie. unhoused, hungry, veterans, recovering-individuals, abuse-survivors). If you are interested in working with, or making a donation, please email: love.gives@outlook.com and find them on
Facebook:
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