autumn is here (almost)

Now that I am into my third autumn in the desert, I have no illusions about fall. Fall is still hot, still a hundred degrees. Fall is a disconnect of pumpkins and harvest decorations in the markets while the sun is blazing and the air is hot outside.

However, I am handling it a little better this year. I got a little ceramic pumpkin to keep in the kitchen as sort of an autumn talisman. I have decided not to procrastinate on making my favorite fall dishes. I have decided not to let the heat get to me, which is mostly working. Last weekend was gorgeous with crisp mornings and weather that allowed us to enjoy the outdoors and cool the house naturally with open doors. Then the mercury rose again on Monday and stayed at a hundred all week and through this weekend. It doesn't look like it will be letting up soon either. Oh well. I am trying my best to embrace one of my favorite seasons despite the qualities of said season being conspicuously absent.

How did I embrace? This weekend I bought a pumpkin and a cinnamon broom! And I baked pumpkin muffins! And I roasted veggies and cooked an actual meal!!

After a summer of eating lots of hummus and fruit and a severe lack of cooking I have finally gotten back into the swing of things. Behold, the bounty of my kitchen from this weekend. Yay for good eats again! :)

pasta della california minus the avocado (to be added later) from veganomicon

roasted veggies in olive oil with loads of garlic and a smattering of red pepper flakes

pumpkin muffins!!!

Jehara's Chip-Studded Pumpkin Muffins (adapted from Vegan with a Vengeance)

1 3/4 cups of flour

1 cup of sugar

1 tbsp baking powder

1/4 teaspoon salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/8 tsp ground cloves

1 cup pureed pumpkin (fresh or canned, not pumpkin pie mix)

1/2 cup soy milk

1/2 cup coconut oil

2 tbsp molasses

1/2 or 1/3 cup of chips of choice mixed in (i made one batch with chocolate chips and another batch with peanut butter chips. both taste excellent.)

-preheat oven to 400 degrees. lightly grease a 12 cup muffin tin.

-sift together dry ingredients in a large mixing bowl-flour, sugar, baking powder, salt, and spices.

-whisk the wet ingredients in a medium bowl-pumpkin, soy milk, oil, and molasses. 

-pour the wet ingredients into the dry ingredients and mix.

-fold in chips of choice.

fill the muffin tins two-thirds the way full. bake for 18-20 minutes.

I made these muffins on Columbus day. I made one batch and there were only three left by the end of the day. Clearly when Isa says "The Best Pumpkin Muffins" she means it. Even with my adjustments, B was proclaiming all day long that these were the best muffins I've ever made. 

This weekend I made two batches. Last weekend I made peanut butter pumpkin muffins which may sound weird but it was so right. I made another batch of those, but I had to add chocolate chips to the second batch. I can't decide which ones I like better because they are both super tasty. Next time I might combine both chips in one batch. Hmmm. 

Bottom line: Super easy to make and too good not to do so. I have a feeling I will be making these all winter long.