This week is flying by y’all! Tonight we are headed to see one of the Kiwi’s favorite bands, the Mountain Goats, and then just one more work day. The Kiwi is taking Friday off, so hopefully we have at least one day without crazy long lines.

Also on Friday, I will be over on the lifestyle blog, Charming Lucy, sharing the recipe for our favorite fall breakfast, Whole Wheat Pumpkin Spice Pancakes. Yum!

Today, I thought I’d pop in really quickly to share an easy peasy topping for all of those pumpkin spice goodies you’re baking this month, including those pancakes I know you’re going to be whipping up this weekend.

{P.S. Have y’all made that pumpkin puree yet?!  I want to hear about it!}

Spiced Pumpkin Seeds

1/4 cup shelled pumpkin seeds
1 tsp honey
big pinch of sea salt
little pinch of cayenne pepper
2 tsp butter

Start heating your pan on medium heat. While thats getting hot, mix your pumpkin seeds, honey, salt, and pepper together in a small bowl. Make sure it is mixed well or you might get a surprise clump of cayenne pepper. Ouch!

Once the pan is hot, melt the butter and then toss in the seed mixture.  Stirring continuously, cook for about 5 minutes or until they are nice and toasted and most have popped. {Oh and watch out, they pop!}