I love fall. I love the changing leaves, the bright blue skies and cool crisp mornings. I especially love fall produce and tend to bake more as the season changes. I use winter squash and pumpkin a lot. They are so versatile. They are unique in that they are quite often used for both savoury and sweet dishes and are delicious either way.
The pumpkin (or squash) and the buttermilk keeps these muffins deliciously moist. The spices add lots of flavour and when they bake they will perfume the house with aromas of pumpkin spice. Adding the whole wheat flour or another whole grain flour like barley adds fibre and more nutrients. These muffins are also low in fat and low in sugar. They are perfect for make ahead breakfasts, school lunches or snacks. I may or may not have even topped them with a little…
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