Riley Wofford is a freelance recipe developer and food stylist based in NYC. She has spent the last decade in the culinary field, transitioning from large-scale catering to editorial and commercial food media. Previously, she was a food editor at Martha Stewart Living and an in-house food stylist at Marley Spoon and Dinnerly.
The autumn equinox might technically signal the start of fall, but let’s be real — the season truly begins the second we see a pumpkin spice latte reappear on the menu at our local coffee shop. And it definitely doesn’t stop there. You’ll find us devouring pumpkin bread, bakery-style muffins and more all season long; that is, until we reach Thanksgiving, when pumpkin pie is the order of the day.
These jumbo-sized muffins are so much better than anything store-bought. The moist pumpkin muffin batter is topped with a buttery spiced pecan streusel before baking, but even without it, the muffins are delicious on their own. If you like banana bread, you’ll go crazy for its autumnal cousin — pumpkin bread. It’s just as moist and flavorful, and you can add similar mix-ins, such as raisins and chopped pecans or walnuts.
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