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Oh yeah. It’s pumpkin season, bitches.

I used this recipe, which I adapted in the following ways:

1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup honey
1 cup canned pumpkin
1/2 cup low-fat buttermilk
2 tablespoons canola oil
1/2 tsp vanilla extract
1 large egg
1/2 cup sweetened dried cranberries
1/2 cup semi-sweet chocolate chips

1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine the flours, baking soda, spice, and salt and whisk.
3. In a small bowl, combine honey, pumpkin puree, buttermilk, oil, vanilla and egg and whisk.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Stir in the cranberries and chocolate chips.
6. Divide the batter evenly among muffin cups (standard 12, or 6 large if you’re weird like me).
6. Bake for 22-25 minutes, rotating halfway, until a cake tester or toothpick comes out clean when inserted.

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I don’t need to go on about the flavors of autumn. We all know about cinnamon and root vegetables and pies and roasts. Every year kitchens are taken hostage by the warm flavors of the season, and mine is no exception.

After a red wine, braised meat-type of a night, I finished everything off with sweet potato custard, and I used this recipe to do it. I swapped the canned pumpkin for canned sweet potato puree, added vanilla extract because it seemed logical, and skipped on the topping out of sheer laziness. It was too rich when it was warm, but served out of the fridge with a dollop of fresh whipped cream, it was the perfect dessert for a chilly fall night. To steal the words of my dinner date, who, by the way, ate this in his underwear with me, “It tastes like autumn, in a bowl.”