Pumpkin scone

I made four batches of pumpkin scones this weekend. Claudia’s recipe is fantastic! I added a bit of nutmeg and cinnamon to the dough. The spices filled my home with a sweet earthy aroma that forced me to pour a giant glass of milk and pace until they came out of the oven.

Pumpkin scone

I’m usually pretty good about resisting the desire to binge on sweets I’ve baked, but I inhaled three of these while they were still warm. I quickly packaged the others and gave them away to family and friends during the weekend.

I also tried a new recipe — pineapple upside down cupcakes. Alma said pineapple upside down cake is her favorite and I owed her a thank you gift. I thought the cupcake size would be more convenient. I lined each cup with a scoop of brown sugar and a pineapple ring before filling them with pineapple batter.

Pineapple Upside Down Cupcakes

The golden brown results smelled heavenly.

Pineapple Upside Down Cupcakes

The trick to making these moist is adding a package of instant pudding to the mix. I used french vanilla. They bounced back to the touch after 20 minutes in the oven.

Pineapple Upside Down Cupcakes

At this pace, I’m going to be an orange hue and 300 pounds by Thanksgiving!

~K