Well, it’s that time of year again. We’ve had exactly one day where the high was 70 degrees, which means it’s time to break out the sweaters, fall candles, pumpkins and more. After all, fall is a state of mind in the South, more than a temperature-based season.

But I do have to say, my favorite part of fall is seasonal baking. It’s finally cool enough that turning on your oven no longer feels like torture, and you’re about to be wearing layers for the next few months, so who cares if you eat a little extra sugar?

On Saturday morning, when I walked out of my door to get the mail, I felt that change in the air and I knew it was time to bake. I turned off the air conditioner, propped open all the windows and filled my whole house with cool fall air. I dug out my mixer from under the counter, rummaged through my pantry, made a quick grocery run and got to work on bringing the taste of fall into the house.

Here’s the thing though. I’ve had pumpkin pie a million times before. I’ve had pumpkin cheesecakes. I’ve had pumpkin cookies. I think I’ve had every pumpkin flavored dessert on the planet. And I’ve had pumpkin spice lattes (which have so much sugar on them, they count as a dessert).

But I wanted something I could eat morning, afternoon and night without feeling guilty about it. And muffins, well, those are desserts disguised as breakfast. If you don’t ice them, they’re technically healthy, right?

So, I pulled out this recipe for Pumpkin Muffins from Taste of Home. I’ve baked them before, a few years ago, but found I was craving something familiar. I whipped up my butter and sugars, threw in my canned pumpkin and buttermilk and was soon off to the races, filling my house with the smell of pumpkin spice.

The muffins are delicious. Don’t get me wrong about that. They really are. They’re sweet but not overly sweet. They’re a little dense, but crumble the way a muffin should. They’re really everything you can expect from a pumpkin spice muffin.

But the smell of them baking? That’s half of the joy right there. I cannot tell you how happy I was as our house slowly filled up with the smell of pumpkin and cinnamon. It’s really the smell of the season. And I cannot believe that I waited this long to make them.

All that to say, the fall is officially here for me and my household. You may wait another few weeks until the weather is consistent and Halloween is upon us, but I’m going to say that, no matter the weather, I’m wearing sweaters. And I’ll probably sweat in them, but I’ll be happy, knowing the world is filled with sugar, pumpkin spice and delicious muffins until the beginning of winter.

PUMPKIN SPICE MUFFINS

Ingredients
1/4 c. butter, softened
1/2 c. sugar
1/4 c. packed brown sugar
2/3 c. canned pumpkin
1/2 c. buttermilk
2 large eggs, room temperature, lightly beaten
2 Tbsp. molasses
1 tsp. grated orange zest
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 to 1 tsp. pumpkin pie spice
1/4 tsp. salt

Directions
■ Preheat the oven to 375 degrees. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes (scrape the bowl about halfway through, to make sure it’s not sticking to the sides).
■ Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt.
■ Add half of the flour mixture to the pumpkin mixture just until blended. Once mixed, add the other half, just until blended. Fill greased or paper-lined muffin cups two-thirds full.
■ Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. (20 should be enough, make sure to check.) Cool in pan for 5 minutes before removing to a wire rack to cool completely.