Pumpkin Spice Muffins

It’s autumn and Starbucks has it’s very tasty pumpkin spice syrup back for the season. It is heavenly in hot cocoa (we’re not coffee drinkers)! The gingerbread syrup is also not to be missed, and is so good in steamed milk. Try it. Right now. There’s no doubt that there’s a Starbucks near you. OK, actually we’re not sure if the gingerbread syrup is here yet, but the pumpkin spice definitely is. Go now!

Yesterday Curly had a hankering for pumpkin muffins, so she searched around for a while and found a recipe that looked good. There was some pumpkin in the freezer and a can of evaporated milk on the shelf that was 3 months past its “best by” date, which meant that we were in business! (We don’t shop on Sundays, so we had to make due with what was in the house.)

It turns out that the pumpkin had a bit more moisture in it than it ordinarily would, due to the freezing. They took a little longer to bake, and they were still pretty moist, but had to come out of the oven before the sides and bottoms burned. To be fair, the recipe is called “Moist Pumpkin Spice Muffins.” They are moist, and quite yummy. Bee came in as Curly was mixing them up and asked her to put chocolate chips in them, then learned of the suspicious ingredients and suddenly wasn’t so sure he wanted to try them.

Oh well. Next time we’ll use freshly opened canned pumpkin.

Here’s the link to the recipe.