Usually during this season, we use pumpkins for one thing: jack-o-lanterns. Here is ours for this year:
This year, we also roasted pumpkin seeds with salt and cinnamon and maybe something else which I’m unsure of because Richie did it and he isn’t here to proofread:
They were good. Tasted like popcorn. Kinda. If you closed your eyes.
Then, there were the pumpkin muffins. Oh my god, the pumpkin muffins.
1 15 oz. can of pumpkin (not the puree)
1 box of cake mix (I used yellow, but whatever’s your pleasure)
That’s it. No eggs, water, nothing that is mentioned on the back of the cake mix box. Blend well, then bake at 350 for 25 minutes. Holy cow. Sprinkle cinnamon on top after taking them out of the oven, and have a taste of heaven.
Now, I mentioned this at Knit Night last week, and Ann said, “Good. Next time, add butterscotch chips.”
Richie: Not so much.
Sigh. So, I made two batches. One with the chips, and one without. Now the dough makes just over a dozen. Split up, the without chips dough gave me about eleven, and the with chips dough gave me six. I think. Anyways, pumpkin muffins should always be made with butterscotch chips. (unless there is a severe allergy, obviously) Because HOLY. COW. This shit is good. Just try not to choke on your own drool. That face you make is not attractive.