Weather: had our first (brief) snow flurry of the season over the weekend
What I’m listening to: Rivers and Roads, The Head and the Heart
It’s that time of year when oodles and oodles of pumpkin breads and pumpkin muffins are all over bakeries, stores, restaurants, and magazines and in every nook and cranny of the internet, too. Everyone is mad for pumpkin in the form of a baked good. I totally get it. I’ve been one of those people who just can’t possibly pass up the pumpkin scone in the bakery case at the coffee shop. I love it. It’s a bit of an annual phenomenon and I fully indulge in it.
And that’s precisely why we go into a frenzy for the stuff – because it’s seasonal. The big, bright orange squash shows up for a couple months every fall “and then, like that – poof – it’s gone” (Keyser Soze style). And every year, it returns, and we go crazy for it all over again. It’s one of the funnest times of the year to be a food blogger. And yet, that also makes it one of the hardest.
It’s hard because pumpkin has been recipeed to death. No “recipeed” is not a word. I just made it up. What I’m trying to say is that it’s hard to be unique when you’re just another pumpkin in the pumpkin patch. And all that’s to say that these muffins are something special. They’re eye-catching, beautiful in a very fall sort of way, and are pleasing to my pumpkin-loving palate.
The Nutella makes the top a little crispy, a little chewy, a little chocolatey. And then underneath you have that moist, pumpkin spice muffin. These would be awesome for a Halloween get-together. The colors are perfect. Happy pumpkining. (whoops I just made up another word. I really need to stop that.)