It’s Monday, which means it’s time for another Autumn Appetite Post, yummmm! The TCC Team and I started a new series on the blog, called Autumn Appetite; where we’ll be creating our favorite autumn inspired dishes every Monday until THANKSGIVING! 

If you guys have any specific recipes you think I should try out or share, comment below! I would love your input on what to bake for next week. 

For the last few days, Dallas has surprised me with one of my favorite things, chilly fall mornings. Nothing is better than brewing a fresh cup of warm coffee, grabbing a pumpkin muffin and stepping out the door into crisp fall air. It’s literally my favorite thing. 

Now I’m not a morning person so when it comes to breakfast, it has to be easy, quick and portable. So these muffins have been my saving grace. I felt like I had to share this super easy fall themed breakfast with you all, so let’s jump right into the recipe & what you’ll need!

Ingredients: 

• Trader Joe’s Pumpkin Bread and Muffin Mix
• Two eggs
• Water
• Canola Oil
• Cupcake tins

Instructions: 

All the instructions, including the exact amount of water & canola oil, will be listed right on the back of your  Trader Joe’s Pumpkin Bread & Muffin Mix box! You literally mix it all in a bowl, preheat the oven & you’ll have muffins within a half hour. 

Matt’s favorite thing in the world, is chocolate chip pancakes so I added one cup of chocolate chips to the mix, just for him. Feel free to add a little something extra to the mix, I’ve also added walnuts to a few which was delicious. 

Overall I wanted to share this recipe because it’s easy to make, all you need is a cupcake pan and an oven really! The mixture only costs $2.99 if you buy it in store, superrrrrrr affordable and easy. 

& that about wraps up today’s autumn appetite, happy Monday guys. xx A. 

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