I love fall. And this year’s foliage as been particularly spectacular, especially Up North. The yellows, oranges and reds all burst on the scene at once, rather than being interspersed with the more reluctant trees still holding on to their green. I don’t know when I have enjoyed the colors more.
But there is something I anticipate even more. Pumpkin bagels. I wait all year for Brueggers to bring them back for the fall season. I haunt their doors and hope they have enough for me to bring home a dozen. And of course, they are the best when fresh and spread with pumpkin cream cheese. Mmmmm.
Earlier this fall, while still waiting for pumpkin bagel season to start, I found something new – pumpkin English muffins! Yup, none other than Thomas’ English muffins makes them. They toast up crispy and spicy, and slathered with peanut butter they complement my coffee nicely in the morning.
Even though canned pumpkin allows us to bake pumpkin muffins all year long, somehow they taste best in the fall. Pumpkin chocolate chip is a particularly decadent version, and a favorite of my daughter’s. I prefer Bran Pumpkin muffins with raisins or dates. I needn’t even mention pumpkin pie. It’s a required staple on our Thanksgiving table.
Pumpkins themselves are particularly appealing. The outdoor fall decor at the New Scenic Cafe caught my eye as I passed by on my bike recently – so festive and seasonal. There is nothing like a pumpkin patch, and searching out just the right pumpkins for carving. It’s been a few years since we’ve carved a pumpkin, but what is better than inviting a mess by scooping out seeds and carving the face? And I love to see the candle flickering inside, illuminating the pumpkin’s personality.
Hmmm, I think I will have to pay those grandkids a visit soon. Perhaps they need help carving their pumpkins. And I’m sure they’d love a pumpkin bagel.