Photobucket Photobucket Photobucket Photobucket Photobucket

Tuesday, October 8, 2013

Tuesday with TLC...

It's fall, y'all!

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:


Chow for Now!