It’s been a pumpkin kind of week around here. I’m so glad that Kelly picked out Dorie’s recipe for pumpkin muffins – I’ve been itching to do some baking with pumpkin puree.

I fiddled with Dorie’s recipe a little bit, replacing one cup of the all-purpose flour for whole wheat. I also omitted 1/4 cup of sugar and the spices because my grocery store only had sweetened, seasoned pumpkin puree. I went without the seeds, as well – I meant to save a few pumpkin seeds from this weekend’s carving activities, but Nick and I ended up eating them all!

I really enjoyed the consistency and flavor of the muffins. They’re denser than I expected, but in a good way. I’m so glad it’s fall.. I’m loving the TWD picks this month!

*Sorry for the lack of pictures! I’ve been busy nursing the husband back to health.

**Tuesdays with Dorie is a group of bloggers baking through Dorie Greenspan’s Baking: From My Home to Yours.