Holy Sauteed Pineapple Muffins (and an intro)!

Echoooo..echooo..echooo.  *ehem*  I feel as though I should be awkwardly standing in front of a conference room full of people trying to figure out how to introduce myself and post my first food blog.  First, I suppose I should go on like an Oscar's speech, "I'd like to welcome friends and family as well as potential new readers?  Here's hoping!"

Ok, now that the awkward part is out of the way; you'll get to know me through my random ramblings, odd timestamped posts (I seem to get most creative at night), semi-old school recipe styles (have a tendency not to measure exactly: It'll be ok, I promise!) and sharing personality.

I'm in the process of moving - packing up and all that other really fun stuff.  Naturally, I'm not a big fan of wasting food and I had a bag of frozen pineapple chunks in the freezer; what the heck am I going to do with pineapples outside of smoothies and yogurt?  Lying in bed and attempting to ignore the overzealous "get the hell up" meows out of Big Cat (aka: George), it occurred to me that I was hungry and wanted muffins.  BOOM!  A thought was born, and so were my Pineapple Muffins with Brown Sugar Pumpkin Spice Butter, because really, who doesn't like butter...? 

CAUTION:  The only healthy-ish items in this recipe are the muffins.  The butter is optional, do what works for your heart/lifestyle. 

Sauteed Pineapple:
 Apx. 1/2 - 2/3 cup diced pineapple chunks; I used frozen, I'm sure canned would be fine. (drain/thaw over a collander into a bowl to reserve juice)
1/4 cup or so brown sugar
'bout a Tablespoon of butter
Pumpkin Spice (Cinnamon, Ginger, Nutmeg, etc.)
Sautee til carmelized and tender - cool down

Batter:
'bout 1 3/4 cups all-purpose flour (add about 2T more)
a wee less than 2/3 cup granulated sugar
2 teaspoons baking powder
Combine and set aside

1/2 cup milk
1/2 cup butter, melted (I use sweet cream butter, salted)
2 eggs, beaten
1 teaspoon vanilla extract
Combine and mix dry ingredients in. Then add fruit and mix well.
(If you're really into sugar - throw on a crumble topping)

Bake at 375 between 20-25 minutes until toothpick comes out clean.  Don't worry if you accidentally overcook the outsides a bit (burned is one thing, a little "warm" is another and can be saved!).  Once they've cooled, dip the lower portion in the pineapple juice for a second and set it back on a cooling rack to soak in.

Butter (super easy):
1/2 cup of butter (room temp)
'bout 1/4 cup of brown sugar
some pumpkin spice (just wing it, I didn't measure lol)
Mix well. Chill in the fridge.  Really cute in a mason jar!