pumpkin muffins

 

we've gotten really into muffins this fall. i found this blueberry muffin recipe a couple months back and have been tweaking it ever since depending on what fruit is in season. i've also made them a bit more healthy since we've been known to polish off eight or nine muffins in a day. and even faster if erin brings over cookie butter. oh cookie butter, that is the stuff of gods, right? do you remember when i waxed poetic about my love for cookie butter when atticus was dancing all around my belly? i had the most amazing ideas of melting it on top of pumpkin ice cream! what happened to me? have i lost all my creative cookie butter eating ideas? sigh. anyway, i keep lying to myself about the merits of cookie butter, comparing it to the likes of peanut butter or almond butter. except, no. it has no nutritional value. it is crushed up cookies. that i'm spreading on top of a muffin. this is not healthy eating. oh well, the muffins are still pretty healthy and tasty to boot. even if you eat an entire jar of delicious cookie butter.

pumpkin muffins (adapted from this recipe)

ingredients:

1.5 cups all purpose flour

1/3 cup white sugar

1/3 cup brown sugar

1/2 tsp salt

1.5 tsp baking powder

3/4 tsp cinnamon

pinch nutmeg

1 tsp vanilla

3/4 cup pumpkin puree

1 egg

1/3 cup greek yogurt

1/4 cup milk

method
preheat oven to 375
mix dry ingredients in one bowl
mix wet ingredients in a separate bowl
add wet to dry, mix till smooth
spray and flour muffin pan
fill muffins about 2/3 full, should make about 9-10 muffins
bake 16-18 minutes