This is frighteningly good. It tastes like Pumpkin Pie without that pesky crust, or baking. Or time. Or any real effort. Are you the sort of person who remembers at 2:00 that you have a holiday party to attend at 2:30, and you still need to shower, dress, and bring a food item to share? Then this is the recipe for you.

Serve with Gingersnap cookies, or graham crackers if you prefer.

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So, you carved your jack o’lantern, but what do you do with all of those seeds? If you are like the old me you just throw them away, along with all of the slimy pumpkin innards. But yesterday I decided to roast them up.
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I made these a few days ago and my children loved them. They raved on and on about these muffins and wanted to know if I would make them again. As in RIGHT THAT VERY SECOND.

Something that gets that much of a good review begs to be shared.

1 package Jiffy corn muffin mix
1/4 cup chopped deli ham (I used Boars Head honey ham)
1/4 cup shredded cheese (I used a cheddar/colby jack mixture)
1/3 cup milk (I used water because the only milk I had on hand was vanilla flavored soy)
1 egg
1 tablespoon Dijon mustard

(I quadrupled this recipe and it made 24 large muffins and 12 mini-muffins)

It’s America’s favorite you know. (For my celiac peeps, here is a link to a delicious gluten free cornbread recipe. Add the ham, cheese, and mustard to this recipe.)

Dice up your ham into small bite sized pieces.

Dump all the ingredients into your bowl and mix well.

It is another recipe that is easy enough for kids to make.

I love my muffin tins, the way that they are worn and well loved.

Grease your muffin tins really well. A word of advice I have, if you have paper liners that you normally use for cupcakes, I would use them. These muffins are notorious for sticking. Also, it would make them better able to be transported intact in a lunchbox.

Bake in a 400 degree oven for 15-20 minutes. Serve these warm or cold.

Be prepared to buy the ingredients to make them again.