I love living in Southern California, except in the autumn. The weather's hot, there's no foliage, and the pumpkin population is pathetically small. That's why Jeff and I go home to New England every October. There's chilly weather, brilliant foliage, apple picking, cornstalks, scarecrows, and thousands of pumpkins to be seen and eaten.
This year there was pumpkin bread, pumpkin muffins, pumpkin cookies, and, one of my favorites: Pumpkin Bread Pudding with Maple and Pecans. More on the pudding (along with the recipe) in a minute. But first, let's talk pumpkins.
Walk neighborhoods in New England in October, and you'll see scores of jack 'o lanterns smiling (or grimacing) at you. They're often propped atop a big bale of hay, accompanied by some tall cornstalks and a spooky black cat. There is one New England town, in particular, that reigns supreme when it comes to jack o' lanterns: Keene, NH. This was the first year I visited, and just the festival itself was worth the cross country trip.
The gluten free cupcake had become my nemesis. Until these. Several failed attempts at making both vanilla and chocolate, gluten free cupcakes did not discourage me. Cupcakes are a household favorite and not having these in our recipe binder has made not only my kids sad, but me as well (well, maybe not so sad, more disappointed).
Candy corn—you either love or hate the candy. I used to despise candy corn as a kid. I'd always be disappointed If ever anyone gave me candy corn when I went trick or treating. What, no chocolate?
Jack Benny (who was famously cheap and made fun of himself for it) gave out silver dollars on Halloween. 
It was a sunny afternoon during the last week of September. I was driving up and down rolling hills and rounding curves as I enjoyed the scenery along a Minnesota county road. I knew it was autumn when I saw a large, can’t-miss-it sign that announced Grandpa’s Pumpkin Patch. I slowed down and pulled into the driveway, even as I thought to myself this was a place to visit with a carload of young children.
