Normally this is the time of year when I start winding down. True, everyone is busy with prepping for holidays, but all of my studies at work begin to wrap up, yard work comes to a standstill thanks to the eminent snow, and the cold air just makes everything slow. This year? Total opposite. My entire year was slow at work, so the tiniest uptick I’ve had makes me feel swamped. Plus, I just feel like I can’t get above all of the things I need to do at home. New cat, messy house, lack of motivation in the kitchen — I just can’t get it together. (Do I ever have it together?)
Luckily, the idea for this recipe was basically handed to me. Someone commented on my zucchini muffin asking if they could swap in grated winter squash — why not? I didn’t want to advise her that it would definitely work without trying it myself, so I decided to make the recipe myself first. It’s more or less the same recipe, but amped up with a little pumpkin pie spice. Who can say no to pumpkin pie spice, right?
Unless you all have some more suggestions for what I should make in my kitchen, I have to hope this slump doesn’t last long. At least long enough to make it to the vacation I’m planning in December 😀 Or I’ll just keep making and eating these muffins, because look how big and delicious they are. I can’t quite decide if muffins are a winter thing or not? Who cares. They’re tasty.
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