Pumpkin Spice Muffins

And the race to use up the pumpkin spiced puree is on. I thought, what’s the easiest way to use it up? Pumpkin pie has been done to death and quite honestly, it’s gotten to the point where I can’t tell the difference between that and sweet potato pie

Maybe.. CARBOHYDRATES.

So muffins it is. I found a recipe online for pumpkin muffins, and replaced the vegetable oil with butter (because butter makes everything better), and chocolate with pumpkin seeds (I’m not big on chocolate and I have a bag of pumpkin seeds in the fridge.)

It came out absolutely decadent–moist but crumbly, both my daughters each ate one before it even fully cooled down. I had one with (surprise, surprise) a smear of butter and some hot tea and that made for a delicious afternoon snack.

I know when the husband unit gets home tonight, they’re all gonna disappear… even if I did make about three dozen of them…

Ingredients

• 1 1/4 cup spiced pumpkin puree
• 2 eggs
• 4 tablespoons butter (salted or unsalted) melted
• 1/2 teaspoon salt
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 cup pumpkin seeds

1. Preheat oven to 400 degrees Fahrenheit.
2. Mix all the ingredients and pour into muffin/cupcake cups (or a muffin tin) and bake for 20-25 minutes, until outside is cracked and golden brown.