Pumpkin Donut Muffins. These muffins capture the essence of doughnuts with their cakelike interior and sugar-coated exterior. Flavored with pumpkin puree, they take on the feel of fall. from Martha Stewart
Fettuccine with Pumpkin Sauce by Cooking Light. Serve with a quick fall salad: Combine 2 tablespoons olive oil, 2 teaspoons cider vinegar, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey in a large bowl, stirring with a whisk. Add 3 cups chopped romaine lettuce, 1 sliced apple, and 2 tablespoons pumpkinseeds; toss.