(Cranberry) Butter My Mom's (Pumpkin) Muffin

(Cranberry) Butter My Mom's (Pumpkin) Muffin

I have a lot of things to be thankful for on Thanksgiving, but my family's annual Thanksgiving Eve dinner is certainly not one of them.

CW, from top left: Cranberry butter, Cranberry JELL-O, an unintentional meatloaf of turkey salad sandwiches, pumpkin muffins

Here we have the bagged leftovers from my mom's preschool feast, later repurposed as our main meal. By the time that we open up these Ziploc bags, the sandwiches that once had their own unique, rigid shape amalgamate into a pull-apart loaf of turkey salad congealed with bread, much like the 1958 movie The Blob. There is cranberry-pineapple JELL-O made with sour cream and (not pictured) a bag of soggy salad served on the side.

A photo posted by Mia Lardiere (@theoliveeye) on

The saving grace, however, is the bag pictured on the left side of the photo containing my mom's world-famous pumpkin muffins. These balls of spicy goodness are the only "pumpkin-flavored" anything that I will consent to eating in the fall season. In fact, I'll even describe them as 'moist' even though that word makes me want to dry heave, but not vomit, because that too would be 'moist'.

These pumpkin muffins coupled with mom's cranberry butter are her second-most signature dish ranked behind her eggplant parmesan. They are requested by the dozen(s), which is why she purchased two double wide pans from Bed Bath & Beyond to accommodate the supply and demand.

I immortalized her handwritten recipe on a platter from Etsy as a Christmas present last year, but the spirit of the season of giving (read: wine) has inspired me to do so once again right here on this amateur flog.

Note to self: Create a ska band and name it 'Amateur Fløg".

Lisa Lardiere’s Famous Pumpkin Muffins

Yields 6 dozen mini muffins. My mom made 60 dozen this holiday season (so far). Check yourself.


  • 2/3 cup water
  • 1 cup oil
  • 4 eggs
  • 1 can (1 lb.) pumpkin
  • 3 cups sugar
  • 3 1 /3 cup flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg


Heat oven to 350°. Grease mini muffin tray.

Mix flour, sugar, baking soda, salt, cinnamon and nutmeg together in a large bowl.

In a separate bowl, beat four eggs. Add wet ingredients—water, oil, and pumpkin. Mix well.

Add wet ingredients to dry ingredients. Mix well. The batter may be lumpy. That is okay.

Pour into muffin tins. Bake about 15-18 minutes or until a wooden toothpick inserted in the center comes out clean.

Analyze & Discuss:

Would you butter my mom's muffin?

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