I know, spring isn’t exactly the time to be baking pumpkin muffins – let me explain. While we’re hunkered down, I decided to take an inventory of my pantry. When I’m at the store I ask myself, “Do I have a can of chickpeas at home? Maybe I should get one just in case…” So yesterday, I went through my cabinets and discovered that I’ve got peanut butter, jalapeño peppers, 2 cans of black olives, fig jam, and enough cans of San Marzano tomatoes to feed the cast of The Sopranos. Among the bounty in my cupboard was a can of pumpkin and a box of instant vanilla pudding, which combined make these incredibly light muffins. Pumpkin muffins – they’re not just for fall anymore! Continue reading
