October 21, 2008

Fall Is For Pumpkins


Autumn has finally arrived, in its mild fashion, in Southern California. This weekend brought blue skies, a crispness to the air, tons on leaves littering my back yard. It was the perfect time to make this week's TWD, Pumpkin Muffins. I am a big pumpkin fan so I was really looking forward to making these. I decided to forgo the nuts and raisins and instead topped the muffins with the crumple topping from Dorie's recipe for Allspice Crumb Muffins.


The grocery store was strangely out of buttermilk, so I substituted light sour cream. I had enough batter left over to make mini muffins mixed with mini semisweet chocolate chips.


It's time for crisp fall afternoons.
It's time for flannel pajamas.
It's time for pumpkin muffins.

9 comments:

Jodie said...

These muffins are so cute! I thought about subbing a crumb topping, too. I think that would be much better than sunflower seeds!

kim said...

they look lovely! thanks for the tip on the sour cream, looks like it worked well for you. i also love the topping you used, it looks so delicious!

Anne said...

That crumb topping looks fabulous- great joB!

HoneyB said...

They look great and I love the minis!

lusciousfood.com said...

pumpkin muffins + flannel pj's = fall deluxe! great job with your muffins.

CB said...

Mmmm... I bet that crumple topping was amazing! Darn I wish I would have thought of that! HAHA. Great job!
Clara @ iheartfood4thought

Engineer Baker said...

I love the last three lines, although I beg to disagree - fall cannot have come to SoCal, because it never gets cold enough there! Here in Wisconsin, we do fall right :)

Shari@Whisk: a food blog said...

I like your variation of using a crumb topping and chocolate chips, but I don't like crisp fall afternoons! Bring back summer soooon.

Barbara said...

Lovely! I love the crumb topping idea.