Hey everyone! I’m not sure if I mentioned it or not, but I’m actually at home this weekend!
The last few days have been CRAZY and my life is about to take a turn in the right direction. I don’t have anything finalized and I’m still ironing out a few details, but the next few weeks are going to be busy, exciting, and intense. I hope you guy can come along for the ride with me
Stay tuned for details! Hopefully I will be ready to release them soon!
Oh, I made some muffins the other day…
I have no idea why, but I’ve been on a baking kick lately.
Part of the reason is that I’m trying to use up as much food in my apartment as possible (I’m moving later this month), but it’s still quite odd for me.
I cook everyday, but I only bake a few times a year.
This recipe really helped me accomplish my goal.
I have so much food in my pantry (one of the perks of being a food blogger), but moving it all the way to Texas is going to be no bueno.
Do you think I want to lug cans of pumpkin, sacks of flour, and bags of sugar?
The answer would be no.
Pumpkin Pecan Muffins
- 1/2 cup pumpkin
- 1/4 cup organic turbinado sugar
- 2 TBSP coconut oil
- 1 egg, beaten
- 1/4 cup milk
- 3/4 cup spelt flour
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup chopped pecans
- Handful of pumpkin seeds
- Preheat oven to 350*
- In a small bowl, beat together wet ingredients.
- In another bowl, mix the dry ingredients.
- Add dry ingredients to wet ingredients.
- Fold in pecans
- Fill six lined muffin cups with batter.
- Sprinkle the muffins with pumpkin seeds.
- Bake at 350 degrees for 18 minutes.
These. Were. Delicious.
Go make them ASAP!