Breakfast

Continuing our tour of weekly muffins, these pumpkin muffins recently hit our daily commute. As with most muffins, we preferred these pumpkin treasures in the first day or two after they were baked, particularly because they possesed a sweet and crunchy crust that faded away due to moisture even in a tightly sealed container. The muffins themselves were slightly cakey and spongy in texture, making them entirely satisfying to eat on their own when they were cold without the addition of jam or butter or a shot of heat from the microwave, as is sometimes the case with more dense muffins. Overall we enjoyed these muffins and would definitely consider making them again.

Every Saturday for the past few weeks, we have both woken up craving cinnamon rolls. As you may know, cinnamon buns are not something that you can make from scratch without planning for given the amount of time needed for rising of the dough. After a little planning, we finally got around to making this particular recipe and were blown away. Honestly, these were the best cinnamon buns that either of us have ever had. The aroma that filled the house while these buns cooked was intoxicating and despite that fact that we both were shocked at their giant size, each of us finished an entire cinnamon bun on our own. If you can handle the waiting process and the planning involved, we highly recommend this treat for a weekend in your future.

Note:
We used just half of the frosting that this recipe made and found that plenty for our tastes. Use caution when you are putting on the frosting so that you do not ruin your cinnamon buns with too much sugar.