I feel like we go through excessive amounts of both soap and toilet paper. You’d think we could get it down to just one or the other. I don’t know if I should say anything though, because it might be ok to scrimp on one, but I don’t really want anyone reducing usage of both simultaneously, which is what I fear will happen.
But how much toilet paper is normal to use? I feel like we literally use about a roll a day between 4 people, which seems pretty ridiculous, no? And I’m a double-roll super-plush toilet paper buyer, so the rolls aren’t small. Is it time to come up with a new system?
We also go through a ridiculous number of muffins. To be fair, I eat about 80% of all the muffins I make, a percentage I take great pride in. I eat them for breakfast, but they’re also my go-to snack between meals or when the evening hungries hit. My kids aren’t quite as sold on muffins as snacks, with the notable exceptions of our old standby Garden Vegetable Muffins and now these new Chocolate Cranberry Muffins.
But if the muffins are miniature? Snacks for days.
Miniature things are cuter, no one will ever convince me otherwise, and they just taste…funner. Sure, it’s a pain scooping batter into 24 little holes instead of 12 big holes, but we can all handle a bit of adversity.
These are a healthier version of pumpkin donut muffins – we’re not bathing them in butter and rolling them in sugar, and, when we skip those steps, even with a sprinkle of cinnamon sugar on top for crunch and flavour, these are downright healthy, not to mention faster and easier than before. The kids all loved these, and they kept well in a container at room temperature for 3 days, although the cinnamon sugar topping does lose its crunch as it soaks into the muffin. If you freeze them, you can reheat them as needed, or, since they only take about 20 minutes to make, they’re perfect for whipping up for breakfast or to have ready fresh from the oven when the kids get home from school, because funner food = funner days :)
PS. I am aware that “funner” is not a word. But, I feel very strongly that it SHOULD be, so I shall use it as one herewith and forthwith forevermore.
- 1¾ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup canola oil/vegetable oil
- ½ cup lightly packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- ½ cup milk
- ⅛ cup + 2 Tbsp granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees Fahrenheit. Spray a 24-cup mini muffin tin with baking spray and set aside.
- In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
- In a large bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet and stir just until combined.
- Divide batter among muffin cups, combine sugar and cinnamon for topping and sprinkle evenly over muffin batter with a small spoon or your fingers.
- Bake for 10-12 minutes, until a toothpick comes out clean - they will not really brown, so use a toothpick to test doneness.
- Best served fresh. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.