Since the passing of my in-laws we’ve been going like mad to handle all the legal and financial aspects of closing out their estate. On top of that we were already committed to a number of projects and events that we couldn’t/wouldn’t miss in September. October went by in a blur and now it is November.
The holidays are upon us now…. time for honoring old traditions and also making some new ones. Brian and I hope to be able to slow down a bit this holiday season. He’s trying to reign me in… I tend to go overboard during the holidays… scheduling us to host and attend more events than it’s possible to attend and/or enjoy. Cookie Swaps and Open Houses and visits to every single holiday event…. well, they all seem like good ideas in November…. then come mid-December I’m kicking elves and snarling at Santa. Not so merry anymore….. Hopefully we can slow down a bit more this year… take a bit more time to ourselves to just enjoy the holiday and each other.
Speaking of things to slow down and enjoy… bake a batch of these muffins and enjoy with a cup of tea and a good book. 🙂
Pumpkin Spice Muffins
- ¾ c. Coconut Flour
- ½ c. Pumpkin Puree
- ¾ c. Maple Syrup
- 6 Eggs
- 1 tsp. Ground Cinnamon
- ½ tsp. Ground Ginger
- ¼ tsp. Ground Cloves
- ¾ tsp. Baking Soda
- 1 tsp. Apple Cider Vinegar (or lemon juice)
- Pecans, chopped*
Preheat oven to 350°
Combine all ingredients, mixing well to break up any clumps. Divide batter into 12 lined muffin cups. If desired, top muffins with chopped pecans.
Bake for 25 – 30 minutes. Allow muffins to cool in the pan for another 10 minutes.