I don’t say that to brag. The muffins were just honestly that scrumptious. Let me elaborate.

I volunteered to bake a cake for the college ministry at church. I settled on a recipe for a pumpkin spice cake that involved a yellow cake mix, some canned pumpkin, pumpkin spice, and a can of cream cheese frosting with some additional pumpkin spice. I wanted to keep it simple because I would’ve felt terrible messing up something intended for someone else!

After sticking the cake in the oven, I used the rest of the can of pumpkin to make pumpkin muffins. I had found a reduced fat, reduced sugar, wheat flour recipe and was curious to find out whether I could pull it off. I was feeling a little flustered because I didn’t have enough brown sugar (Husband to the rescue), and the kitchen was already a mess from making the cake. After I popped the muffins in the oven, I realized I had forgotten the vanilla, and was convinced they were going to be a failure.

The cake was done first. I had made two cupcakes with some of the batter so Husband and I could taste test it. Not bad.

Then I took the muffins out. I tasted one before giving one to Husband, for fear they would be such a disaster I would need to trash them. I couldn’t believe what I was tasting. I gave one to Husband, and sure enough, he was impressed, too!

Our conclusion: The healthy pumpkin muffins were significantly tastier than the pumpkin cupcakes, even sans vanilla.

This muffin success made me wonder. If I can take any muffin recipe, customize it with healthy modifications, and have them turn out tasting even better than cupcakes… And if I can create muffins in a multitude of imaginative flavors… And since I enjoy creating them and making each batch better than ever… Why not start a business similar to all of the cupcakeries, only spreading the joy of a healthier snack?

Stay tuned… I’m working on it!