I return home to the States a week from Friday for the first time since December. I head straight to Richmond for the Road World Championships before flying to Boulder, Colorado. I only have five weeks in the States this year (which is crazy!) and my plans to make the most of them certainly involve food. I’ve been thinking about burritos and sweet potato fries and Whole Foods for months.
While I’m able to find most ingredients to make most of what I want in Spain (if I search hard enough) and I can import nearly all the rest when I travel around Europe, a few items remain hard to come by – including canned pumpkin and pumpkin pie spice. I was very pleasantly surprised at how ubiquitous pumpkin is in Australia. I ate pumpkin on pizza, in tacos, in lasagna, in Thai curry and in tofu scramble – and every bite of every meal was delicious.
Interestingly, I didn’t notice pumpkin in many baked goods in Australia (maybe because I was there in the summer?), and pumpkin in baked goods is one my specialties. These pumpkin chocolate chip muffins will be on the first things I make when I’m back in Boulder and will be a delicious treat on top of all the mountains I can’t wait to climb.