Have you ever tried to pare down your pantry stock? We’re about a month out from moving and I’m determined to not have to dedicate boxes to canned/boxed/bagged food.

But, I’m a total pantry hoarder so this is quite the challenge.

Currently, on the floor of my hallway pantry you will find no less than 3 jugs of maple syrup, 2 huge containers of extra virgin olive oil, multiple 5lb. bags of flour, 4 jars of almond butter, 2 jars of peanut butter, 1 jar of coconut butter and yet only one little can of pumpkin from last year.

Above that, there are cans upon cans of beans, chicken/vegetable broth, coconut milk, diced tomatoes, tomato sauce, whole tomatoes and a whole lotta nuts.

I hate running out of things mid recipe, hence the stockpile.

However, making meals with all of this stuff without having to buy other supplemental food items is practically impossible.

I look at those jugs of maple syrup and for a split second my mind goes to the pasta scene in Elf and I think “hmm, maybe?”.

Pumpkin Corn Muffins | runningtothekitchen.com

So instead of tackling the maple syrup, beans and tomato problem I have on hand, I went for the lone can of pumpkin and came out with these.

Pumpkin, I can do.

But now that the pumpkin is gone, I’m going to apologize in advance for what may come out of this blog in the next month.

If I end up on here trying to convince you to make some disgusting maple syrup, canned tomato and peanut butter concoction, just excuse the temporary insanity and make a pumpkin corn muffin instead.