It's funny how people mark the start of fall. We went to Trader Joe's yesterday to stock up on groceries and when we went through the checkout, the cashier looked at our items and said "oh, we've got canned pumpkin back in stock? Must be fall." I also keep hearing people talk about how excited they are that pumpkin spice lattes have reappeared at Starbucks.
Food does seem to be a big part of the reason people get excited about the change from one season to the next. And while the idea of drinking a pumpkin flavored latte makes me feel a little queasy, I do love making foods I associate with fall.
Like pumpkin muffins.
This morning, I got up, braided up my hair, put on a soft sweater and fleece lined slippers and snuck into the kitchen to bake these muffins. Eaten warm with a cup of tea while watching rain fall outside, they tasted just like fall.
Recipe via SmittenKitchen with some modifications
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins
Put oven rack in middle position and preheat oven to 350°F. Grease muffin cups.
Whisk together pumpkin, oil, eggs, nutmeg, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Fold in raisins.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.