it's that time again...

Yep, the pumpkin goodies are out in force.

Here we have yet another example of the growth of my palate (not the roof of the mouth, of course--that'd just be weird--but the whole sense of taste thing) since I've openly declared my distaste for the ubiquitous orange orb in the past. Things, they are a-changin'.

These muffins are awesome. I'll be honest--I think the simple fact that cinnamon* is the prevalent flavor has a lot to do with my high opinion of them. Heck, for all I know, I may still hate pumpkin itself, but the combination of pumpkin and cinnamon, cloves, and nutmeg is a winner.

*Speaking of cinnamon, have you seen this? Hilarious.

What's next? Pumpkin pie? Pumpkin cookies? Pumpkin flan? Soup? Profiteroles? Challah? Pancakes? Fudge? I've seen 'em all, and I can't decide. What's your favorite (cinnamon-containing) pumpkin product?

Purdy Pumpkin Muffins
2 cups sugar
2/3 cup oil
1/3 cup buttermilk
3 large eggs
1 (16-oz) can (2 cups) pumpkin puree
3 cups all purpose flour
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts
1 cup golden raisins

Preheat oven to 375°F. Line muffin tin.
Combine the sugar and oil in large bowl to blend; mix in the eggs and pumpkin.
Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl; stir into the pumpkin mixture. Mix in the walnuts and raisins.
Divide the batter equally into the cups.
Bake until tester inserted into center comes out clean, about 18-20 minutes.