Once Starbucks goes crazy promoting Pumpkin Spice Lattes, it means that pumpkin season has officially arrived. True confession: I’ve never had a Pumpkin Spice Latte (I’m more or a plain latte type of gal). And, no matter that it’s not remotely Fall-like where we live—heck, it was 90˚ a few days ago—I still go crazy for pumpkin once October arrives. Just the anticipation of October sends me into a pumpkin frenzy. Hence, today’s pumpkin-themed lunch of pumpkin pie chia pudding and mini pumpkin muffins—both of which I whipped up yesterday before taking my daughter to kindergarten. (It was one of my motivated mornings—I also did a load of laundry and hung it out on the line in a bizarre fit of productivity.). Since I had a little container of previously pan-fried tofu in the fridge, I decided to make some little tofu veggie kabobs. And, of course, there’s one of those little candy pumpkins (I love ’em!) for a Friday treat.