A little Fall fun!

We (the kids and I) are heading off to Seattle for the weekend, but before we headed out I wanted to publish a quick post sharing my favorite pictures from the past week and a fun fall recipe! So here we go:

My very cheesy and happy kids with their pumpkins:

These two pictures of Becca capture her sweetness. There is just something so special about being one- no longer a baby, not quite a toddler.



And last night, I made pumpkin muffins. This recipe has been a fall favorite since my sister shared it with me several years ago. So yummy! This year, I tried to modify a bit to make them healthier. I substituted apple sauce for the oil, flax seed meal and water for the eggs, and whole wheat flour instead of white flour. And to my surprise... they turned out great! I think if I taste tested them side by side (the original version and the healthier one) I would be able to tell the difference, but since it has been a year since I last had them, I tasted no difference.

Pumpkin Muffins:

1 3/4 cup flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon dry ginger
1 1/2 cup sugar
2 large eggs
1/3 cup of water
1 can (15 oz) pumpkin
1/2 cup vegetable oil

Preheat oven to 350 degrees. In a large mixing bowl, combine dry ingredients. In a separate bowl, stir together wet ingredients and then add to dry. Stir until batter is just combined. Pour batter into cupcake liners and bake for 18-20 minutes. (or put into greased & floured loaf pan and bake for 1 hour to make pumpkin bread)

For extra goodness, serve with cream cheese frosting. For our family, this is a must! Enjoy & Happy Fall!