I had big dreams for this recipe. It was going to be made from scratch, never allowed to watch TV, sent to all of the best schools and encouraged to run for student council president. I set aside money for personal sports coaches, SAT prep, and voice lessons. I wanted it to go Ivy League.
It had to be epic, you see, since I’m not a Room Mom. So when those who are Room Moms asked the other parents to send in pumpkin or apple treats to kindergarten this week for their autumn unit, I was all, “I’ll do it! Me! Me! I’m a pumpkin junkie and I also need blog post fodder!”
But then Frat Boy the Younger’s ears were graced by the presence of infection. I got behind on work and started feeling a little sluggish myself.
So I decided to go by new favorite mantra: “Who cares?”
Three ingredients: Yellow or chocolate cake mix (I made batches of both.), a 15 ounce can of pumpkin, and a bag of butterscotch chips. (There isn’t a whole bag of chips in the yellow batch because I ate
half some of them for supper last night. Yeah, Weight Watchers is not going well right now.)
Anyway, dump the cake mix, the pumpkin and butterscotch chips in a bowl, mix them and then fill the cupcake liners 2/3 full. Bake at 350 degrees F for 20ish minutes. Send them to school and tell everyone that at least the pumpkin was organic and came in a can with a BPA-free liner. Pat self on back. Vacillate between relief and sadness that all butterscotch chips have left the premises.