It’s officially pumpkin season.
Actually, the haters are hating and saying it’s not yet pumpkin season, and that we need to keep the pumpkin craze to a minimum until September 21.
But haters gonna hate, ya know?
Here’s the thing—I have seen a lot of memes and semi-funny posts lately about white girls and fall and pumpkin love—but seriously, I do not indulge in all things pumpkin because it’s the trendy thing to do.
Ask anyone that knows me well- I adore pumpkin all year long… It just gets super exciting for me this time of year, because the rest of the world gets on a pumpkin kick (because it’s the trendy thing to do) and it means all things pumpkin are readily available for pumpkin lovers like myself.
Pancakes, bread, lattes, chili, curry, brownies, pie, pasta, risotto, ice cream… I’ll take it all with a hint of pumpkin, please.
So pumpkin everything is everywhere right now, and I am taking full advantage and stocking up.
(Don’t be surprised if you see many pumpkin recipes over the next few months).
My Sunday Funday morning included a serious urge to bake, and a serious craving for pumpkin, so I came up with these *TO DIE FOR* pumpkin chocolate chip oat muffins for y’all.
They are gluten free (of course), refined sugar free, and dairy free as well.
Oh, and they made my house smell like fall, which made me feel like it really could be fall even though it’s 12 million degrees outside.
Give pumpkin a chance and enjoy these muffins.
Oh, and I made mini muffins because I am having a baby and everything tiny and cute steals my heart right now- but you can just make normal adult human sized muffins.