Hey everybody. Just a quick update on my act of stepping out my box last night (and then the Yummy Pumpkin Muffin recipe I promised). So there was a minor pumpkin muffin fail (nothing to do with the recipe but instead with the pan I used, whoops) but the meal was still in tact. And I met a new friend. She’s pretty much raising four kids (some with unique challenges) on her own and struggling to recover from another C-section. SO like any mama with a one month old, she was more than happy for a meal. And I got to meet her youngest little gal who was adorably gobbleable. I could have munched on her little cheeks or nibbled her fingers for hours. Her face made me realize I had made the right call. No big shocker, generosity has great dividends.
Speaking of giving, I highly recommend the newest Veggie Tales Movie Saint Nicholas: A Story of Joyful Giving to teach your kiddos the true meaning of Christmas this holiday season. The main idea revolves around the fact that we don’t give to make ourselves happy, we give because we are happy. I feel so strongly that I’ve been given so many good gifts in my life, both physical and metaphorical. I am happy. Sure giving gives me a bit of boost in my engine but the engine is already running. Anyway, I had the King pick this DVD up last week and the girls have watched it approximately 150 times already. Although the Youngest Princess doesn’t watch intently, just jumps around to the music; I know she’ll grow into it eventually. Might be a great DVD to pick up to watch at Grandma’s house or in the van during holiday travels. It’s definitely a conversation piece and gateway for your family to discuss what true generosity looks like.
Here’s the yummy pumpkin muffin recipe I’ve been using lately. I picked it up at the Eldest Princess’ Pioneer Day at school and in my usual style altered it to fit our family a bit better. Hope you can find some canned pumpkin (there’s been a shortage) and enjoy it.
Yummy Pumpkin Muffins
(no really, that’s the recipe title)
Pre-heat over to 375. Prepare 12 cup muffin tin or a 2 mini muffin tins and set aside.
2 c whole wheat flour
2 tsp baking powder
2 tsp pumpkin pie spice (more or less depending on taste)
Sift together these ingredients. Set aside.
1/2 c packed brown sugar (I use a bit less)
2 eggs
1 c canned pumpkin
1/2 c milk
1/4 c honey
Beat butter and brown sugar together until light and fluffy. Add eggs, pumpkin, milk, and honey. Stir in dry ingredients until just combined. Do not over mix or beat.
Divide batter evenly. Bake 25-30 minutes or until muffins are springy to the touch and brown on top. Mini muffins take less time.
Mmmmmm Yummy Pumpkin Muffins! Enjoy them this holiday season.
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