I was not prepared for the weather this weekend.
All my winter gear is still in storage, I have only recently embraced my scarves and boots, and I’ve yet to purchase a winter jacket that will fit over my ever growing belly. And what was falling from the sky this weekend? SNOW!
Wasn’t Thanksgiving just last weekend? Isn’t it just a tad too early for the ground to be covered all in white? Thankfully, it only lasted a short while and even more thankfully, we have pumpkin muffin tops.
It’s hard to believe, but this is our very first true pumpkin recipe of the season. This coming from a girl who recently made a batch of pumpkin cornbread muffins to go with a pumpkin chili.
But it is not however, our first muffin top recipe. Way back when we were newbie bloggers, we shared a blueberry lemon variety of everyone’s favourite part of the muffin. This fall version is now my new favourite afternoon treat.
It’s really perfect the way it is, but it would also be delicious studded with dried cranberries or chopped pecans. Chocolate chips wouldn’t hurt either! I love them topped with a slathering of peanut butter or crumbled over a bowl of yogurt.
They are soft and chewy at the same time, both important characteristics of a good muffin top. They also freeze beautifully so they are the perfect make ahead snack.
Let’s hold winter at bay and enjoy all the fall flavours – which for me means all the pumpkin!