Have you welcomed pumpkin season yet?

2 Comments

With the arrival of pumpkin lattes at our local Peets, it's official. Fall is here!

Of course, September and early October are some of the most beautiful, hottest months in the Bay Area. But after a summer filled with bountiful berries and stone fruit galore, we are ready to welcome the season of apples, grapes and pumpkin. It is time to trade citrus for warm spices. Let's break out our boots and get baking!

Our first can of pumpkin was multi-purpose, going into pumpkin granola, pumpkin syrup and pumpkin muffins.

Today, we celebrate muffins.

This is an old recipe, posted on Piquant Prose and forgotten. It is worth revisiting, over and over again. They are so easy to make it feels like cheating, and so delicious to eat you'll thank me for insisting on the jumbo muffin cups.

Go out and get some pumpkin. Restock your baking spices. Dust off the oven, and get ready for fall!

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Perfect Pumpkin Muffins
makes 6 jumbo muffins

2 eggs
1 15-ounce can pumpkin
0.5c oil
0.5c cold water
1c sugar
0.75t salt
1.5c whole wheat flour
0.25t baking powder
1t baking soda
spices: 1T cinnamon, 0.5t nutmeg, 0.5t cloves or allspice, 0.5t ginger

1. Mix all ingredients together.
2. Pour into jumbo muffins cups.
3. Bake at 325°F for 50 minutes.
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About Post Author

Michaela

Michaela is a lightweight rower based in New Milford, CT. She writes about life as an elite athlete and always travels with snacks.

2 comments:

UnknownSeptember 17, 2012 at 6:29 PM
The best citrus comes in winter. Nor cal novels and Texas ruby red grapefruit. Can't wait!
MichaelaSeptember 17, 2012 at 6:53 PM
Yea, but for some reason lemon and lime just seem so much more summery. Unfortunately, I always associate winter citrus with a lack of any other edible fruit.

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