I love autumn- it’s my favorite time of year. And I’m bananas over pumpkin anything. Living in the arctic was frustrating because we were shivering in monochrome white by the time everyone else was decorating in beautiful fall colors. We still faithfully carved pumpkins and placed them on the snow covered porch to promptly freeze and later feed the scavenging neighborhood moose who contorted themselves into crazy shapes in order to get low enough to reach their frozen solid pumpkin pops. Now I’m in South Carolina and we just have to pretend it’s fall and eat pumpkin pancakes (click here to see recipe) in the air conditioning. It will eventually cool down and act like autumn- probably about the time we are decorating the Christmas tree.
I brought a couple dozen of these experimental muffins to work last week and not a day goes by that someone doesn’t ask if I know the muffin man (and if I do, to please put in another order.) My recipe is a bit different than most as I incorporated whole grains and healthier fats, cut the sugar down and upped the spices. Honesty overpowers humility in this case- I nailed it! These are the best pumpkin muffins you’ll ever make!