Recently I made pumpkin waffles and as is often the case with recipes using canned pumpkin, had leftover pumpkin puree.  I knew I could put it in the freezer, where it would probably stay for a year before I threw it out. I’d forget it was there, open a new can, make pies, cakes, cookies whatever and then discover the puree in the freezer crystalized and scary looking.

Not this time, no sir!  It’s the time of year for pumpkin muffins.  I wanted to try them with olive oil instead of butter, not for health reasons as much as for taste and texture.  I like the savory undertones and dense moisture that olive oil brings to baked goods.  I added ground flax seeds and millet to the batter so I could pretend I was making healthier muffins, but then threw health out the door by topping them with a cinnamon crumb topping.  Whadda ya gonna do, it’s hard to beat a buttery, cinnamon, crunchy top!