Here in the good ole' state of Texas we rarely get to experience all four seasons - which is something that I really miss about the Northeast. So I find it best to celebrate those seasons by using fresh, seasonal and if possible local produce. Autumn is chock-full of vibrant and nutrient-rich varieties.
We have squash - yellow squash, zucchini, spaghetti squash, butternut squash - Yummy and unique root vegetables - celery root, parsnips, rutabagas - All of which are wonderful roasted (just toss in olive oil, salt and fresh pepper and roast at 425 for about 30-40 minutes)
But this blog post is dedicated to the versatile Fall favorite - pumpkin.
I'm borrowing this recipe from my sweet, older sister Ko (Kristin). She is the queen of baking and is always whipping up the yummiest things even with a 3 year old and 9 month old on her hands.
Pumpkin Doughnut Muffins
Makes 12 regular or 36 mini muffins
