I've officially reached the everything-pumpkin-spice stage of fall.

I want my drinks to taste like pumpkin spice. I want pumpkin in my desserts. I want pumpkin for breakfast. Basically, if it has pumpkin in it, I'm here for it!

And one of the biggest perks of being a seed farmer? We scoop the seeds out of our pumpkins and squash, and then we're left with all that beautiful flesh.

Guess I'll just have to cook it all up and satisfy my pumpkin cravings!

This morning was one of those rainy, dreary fall mornings. We were out of milk, it was bread-making day, and I had some cooked Hopi Pale Grey Squash sitting in the refrigerator just waiting to become something delicious. I'd cooked it earlier in the week, tucked most of it into the freezer, and saved a little for experimenting in the kitchen.

With no milk for breakfast, I decided pumpkin muffins sounded like the perfect solution!

Now, can we stop for just a second and talk about how frustrating it is to search for recipes on the internet these days?!

The endless scrolling. The ads. The wondering if you're even looking at a real, tested recipe or something AI dreamed up!

And then I remembered something.

Years ago, Jesse and I stayed at a Bed & Breakfast in Door County, Wisconsin. When we left, they sent us home with a little bundle of their muffin and scone recipes.

I dug through my recipe box, found that old pumpkin muffin recipe, and got to baking!

Y'all. These muffins!!

SO fluffy. SO soft. And the pumpkin flavor? Absolutely perfect! Just the right amount of spice without overpowering that delicious pumpkin flavor.

And apparently I wasn't the only one who thought so.

I even got a text from our son asking if I had made the muffins because they were so good he'd already eaten THREE!

Well, there you have it. I think we found ourselves a winner!

So let's get to it!

Grab a pumpkin, or if you were fortunate enough to grow Hopi Pale Grey Squash this year, even better! Scoop those seeds, cook up that beautiful squash, and let's turn a little bit of the fall harvest into the softest, fluffiest pumpkin muffins.

Because sometimes the best part of growing pumpkins isn't just saving the seeds. It's getting to eat everything that's left!