It’s finally here! Friday is the first day of Fall and I’m so ready for it. The weather has even been cooperating with temps in the 60s this past week. I’ve been baking like mad since the beginning of September but these pumpkin muffins were my inaugural Fall treat and they did not disappoint. I got inspired to make them after cleaning out my pantry and refrigerator and finding that I still had 4 cans of pumpkin puree and 2 bags of frozen cranberries. I like to stock up on things, can’t you tell?
I’d been wanting to make my favorite quick bread recipe ever: my mom’s Applesauce Bread because it always feels like fall to me. But I decided to play around with the recipe and make it into pumpkin muffins. I subbed pumpkin puree for applesauce, some of the sugar for maple syrup and some of the spices for pumpkin pie spice. The pumpkin version turned out just as good as the original! These muffins have a very moist and cakey crumb and the pumpkin flavor really shines through.