First of all, can I just say a few things here?
- I’m really, truly not one of those “OH MY GOD, PUMPKIN SPICE!” kind of girls. I don’t like pumpkin spice lattes and I don’t lose my shit when fall rolls around so it can be all pumpkin, all the time. It’s not in my nature to go out of my mind for a member of the gourd family. I reserve my obsession for foods involving chocolate and/or cheese.
- I know this photo is hideous. I can admit that I know absolutely nothing about photography and am using this blog and a way to learn. Obviously, these photos missed the mark. I suddenly have mad respect for food bloggers. I promise I’ll never judge another ugly food photo again. It’s surprisingly difficult to make a photo of appetizing food look…appetizing.
That said, I had one of those Sunday mornings where scrambled eggs sounded about as appealing as two-day old leftovers. I did a half-asleep stare into the kitchen cabinet and noticed a can of pumpkin that had seriously been in the cabinet for a year and thought “why not?” Within an hour, I had a couple of warm pumpkin muffins to enjoy with my coffee. That is some Sunday Funday right there. Try it for yourself next weekend!
I used the Libby’s Pumpkin Muffins recipe. If I make these again, I will do the applesauce substitution method for the vegetable oil, which is an easy 1:1 substitution. These weren’t too oily when I ate them, but I was a bit concerned when they transferred quite a bit of oil to the cutting board when I took the photos.