Pumpkin Spice Butter Muffins

it says: autumn

You demanded, I delivered.

Here’s the recipe for the official Running On Butter pumpkin spice butter muffins:

Ingredients

• 1 and 3/4 cups spelt flour

• 1 teaspoon baking soda

• 1 tablespoon pumpkin spice blend

• 1 teaspoon ground ginger

• 1/2 teaspoon salt

• 1/2 cup melted butter

• 1/2 cup coconut sugar

• 2 teaspoons vanilla

• 1/4 cup honey or maple syrup

• 1 and 1/2 cups pumpkin puree

• 2 eggs

• 1 cup chocolate chips

Instructions

1. Preheat oven to 425°F. Yes, I know that’s hot. But I’m asking you to trust me.

2. Put liners in muffin pan or coat pan with butter. If you use Pam or another seed oil spray, you’re dead to me.

3. Combine dry ingredients together. If you don’t know what this means, I’m sorry. Your mother or grandma or both failed you.

4. Combine wet ingredients together. Same note as 3.

5. Fold wet and dry ingredients together, making it as homogenous as Travis and Taylor’s matching Chiefs jackets. Then pour in muffin pans.

6. Bake for 5 minutes at 425°F, then crank that baby down to 350°F. Bake for an additional fifteen-ish minutes. I asked you to trust me, and here’s why: the initial high temp causes the muffins to shoot upwards, giving it a pastry chef-level contour.

7. Eat with a slap of butter and cup of coffee. It says: autumn.