So this morning I got up an hour before everyone else (this never happens!). I was going to take advantage of precious quiet time and start this miracle of a day right. So…
I reheated old coffee from yesterday so I wouldn’t wake my kids up with the coffee grinder starting up….
I dressed in my leggings sweater and cozy socks so I’d feel snug…
I meditated on a reading for about 30 seconds (while reading it!)…
Then I left the clean dishes in our dishwasher (contrary to my norm) and started mixing a batter for pumpkin spice muffins.
I’ll give the recipe in a second but first a couple of hacks that I’ve learned as a mom of more than one, with some picky eaters:
*with this batch I have one that likes chocolate chips and one that doesn’t like chocolate at all…so I add the chips to the batter in a lump and dole out the plain muffins first. Then I mix in the chips to the rest of the batter and pour those into muffin cups.
*if I have one that doesn’t like “muffins” I’ll add some extra batter to my Wilson’s donut mold and bake them in a shape of a donut in the oven at the same time!
*If you have a child that is more sensitive to refined sugars, like I do, it’s helpful to modify recipes and reduce/replace with natural sugars like honey/maple syrup.
Here it is:
Pumpkin Spice Muffins (GF)
- 1 Cup roasted pumpkin
- 1/2 cup milk
- 2 eggs
- 1/3 cup melted butter
- 1/2 cup honey
- 1 cup 1:1 gluten free replacement flour
- 1 teaspoon xanthum gum
- 2 teaspoons gf baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- optional 1/2 cup mini chocolate chips (I like Enjoy Life – allergen free)
Bake at 350′ for about 20 minutes or until springy and browned on top!
Here are the companies I like to use (for Celiac-friendly, gluten free baking!)
- Bob’s Red Mill 1:1 Gluten Free Flour replacement mix
- Bob’s Red Mill Xanthum Gum
- Enjoy Life Allergen Free Chocolate chips
- McCormick Spices
- Simply Natural Organic Spices
- Davis Baking Powder