It shouldn't surprise you to know that I have been eagerly awaiting the days until it is social acceptable to make everything I eat pumpkin flavored.
It also shouldn't surprise you to know that I absolutely didn't wait for that time (September 22nd, I'm told) and started busting out pumpkin everything as soon as my beloved canned pumpkin puree showed up at the store.
As a kid we almost always had pumpkin bread on hand during fall months (though, to be perfectly honest, I had no idea what fall weather actually was until I moved to New York!).
My mom made the best, most delicious, fantastic pumpkin bread that we'd snack on for weeks. It was a major staple in my childhood and I feel like I really captured the essence of that in these delicious little muffins.
They're easy to toss together (would you expect anything less from me?!). They are hard to mess up. They taste delicious. They smell fantastic. And they keep well, if they last very long in your home.
I like mine right out of the fridge, Jon likes his warmed up first, but you can also keep them on the counter at room temperature if you eat them within 3 days.