Morning friends! I had intended on posting pictures from our amazing 3 day weekend at my parents lakehouse but today is chaos. For those of you outside of Texas, not sure if you've heard but Central Texas (a neighborhood in North Austin and a town South of Austin called Bastrop) have been devastated by wildfires this weekend. Many people from my work live in the neighborhood and have been evacuated since Sunday. Hundreds of homes have been lost and the Bastrop fire is 0% contained as of today. Please keep those families, the hardworking firefighters and those helping out in your prayers. We have no had rain in months, so please do your best rain dance for us too!
We have started to see relief in the weather which is a good sign. Highs in the 80s and lows in the 50s/60s. Let's hope fall is here to stay. I hope to be back to regular blogging later this week but I have had so much to catch up on at work, home, etc (but I do love unplugging at the lakehouse!). Since fall is right around the corner, I wanted to share one of my favorite pumpkin recipes, whole wheat pumpkin muffins. Oh and be sure to check out Saturday's recipe for firecrackers in case you missed it.
This recipe was given to me by one of my mom's "bunco babes" Marilyn! She made whole wheat chocolate chip muffins a couple years ago at my parent's lakehouse and I have been making them ever since (experimenting with flavors and mix ins). These are easy, healthy and great snacks for on the go.
2 Cups Whole Wheat Flour
3 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
3/4 cup applesauce
1 can of pumpkin
1. Mix dry ingredients together and set aside
3. Scoop into lined muffin tin and bake for 23-25 minutes at 400 degrees
Thanks to my new best-money-ever-spent cookie scoop, my hands stayed clean and my muffins looked pretty darn perfect (except for the last 2 invalid ones I made from scraping the bowl with a spatula)
I like these muffins warm with butter and Jon likes his frosted with peanut butter...mmm mmm.