Double Pumpkin Cranberry Muffins

October 29, 2012

I had an interview today in Vancouver. It was super-duper raining and I was running late, so I decided to drive. Bad idea. After the pleasant interview, I was feeling pretty good. I thanked the receptionist and walked out—wholly expecting to see my car (I had gotten a parking spot right in front of the office).


My car was gone.

Completely gone.

My panic quickly gave way to understanding. I parked in a spot that was only available until 3 p.m. I checked my phone; it was 3:30 p.m.

Double dummy on me.

I went back into the office and asked the receptionist if she could help or look up the number to the impound lot. It was my first towing and I wasn’t too sure what to do next.

That’s when the woman I interviewed with came out of her office and offered to give me a ride to the impound lot. I thanked her and accepted. “I guess this is one way to extend an interview,” I joked. But really, it was. We talked the whole ride and I genuinely liked her personality.

I’m not sure if I’ll get the job. But I can say, it was the most expensive interview of my career.

Now, here’s some Double Pumpkin Cranberry Muffins.

Double Pumpkin Cranberry Muffins

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1 cup granulated sugar

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup packed brown sugar

2 tablespoons vegetable oil

1 large egg

2/3 cup dried cranberries, chopped

1/3 cup roasted pumpkin seeds

Whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. In a separate bowl, whisk together the pumpkin, buttermilk, brown sugar, oil and egg.

Add the wet ingredients to the dry and stir together, being careful not to over mix. Fold in the cranberries and pumpkin seeds.

Divide the batter into 12 muffin cups and bake at 375°F for 20-25 minutes. Cool on a wire rack.

Recipe: Adapted from Cooking Light