Hallelujah. This past weekend in Texas actually brought cooler temperatures, too. In fact, it was downright "brrr-cold." I. LOVED. EVERY. SECOND.
Last week, Little Leighton and I ventured out to Trader Joe's. This is only the second time I've been to one. Hubby and I shopped around the one in Santa Fe. Let me tell you what -- they are quite charming! And have you tried their "Speculoos Crunchy Cookie Butter?" One word: WOWZER. I officially have ELC addicted now, too. Just schmear a little (a lot?) on an English muffin. We call that the "Breakfast of Champions."
ELC only thought she could keep my pumpkin mentions to a minimum. I'm here to prove her wrong! That's right! It's time for a PUMPKIN RECIPE. These are delicious and easy-peasy muffins. I'm sure you've seen the recipe floating around Pinterest. Do yourself a favor and make these STAT. (And maybe even spread a little Cookie Butter on them. For good measure.)
3-Ingredient Pumpkin-Chocolate Chip Muffins
recipe via Mix and Match Mama
1 box of Spice Cake Mix
1 (15 oz) can of pumpkin puree
1 cup of chocolate chips
Preheat your oven to 350 degrees.
Line a 12-count muffin tin with cupcake liners.
In a mixing bowl, combine cake mix with canned pumpkin and work it with a spoon. The batter will be pretty thick. Once the batter has been combined, stir in your chocolate chips.
Fill your muffin liners 2/3 of the way full and bake for about 15 minutes.
Remove from oven and let cool in the pan 5 minutes before removing (and devouring).
And what would a fall-ish post be without a "seasonally appropriate photo" of My Little Pumpkin:
BOO!
Chow for Now!
