pumpkin muffins

Two screen shots + some pictures

First of all, thank you to everyone who commented (and emailed/Facebooked/text messgaed) me about my last post.

Wow. I didn’t expect to receive so much support and advice. I love the blogging community and the amazing friendships I’ve made. I will definitely keep everyone updated on my situation and how I’m handling things!


Two screenshots

The temperature was 39° when I woke up the other day, and I continued to be crabby about the chilly weather by complaining to Jimmy. I better suck it up because I lived through 8° weather in January!

I’ve been listening to this song way too much.

Some pictures

Hannah stole my phone the other day and took some selfies. Now they are on the internet. Love you, Hannah 😉

I’m really sorry, but I think Crocs are my favorite shoes. I even wear them out in public.

Pittsburgh is pretty awesome.

Did you know it’s officially fall? Yeah, I bet you already knew that.

Here are some of my favorite fall recipes:
Butternut squash muffins–Don’t knock ’em till you try ’em!
Pumpkin muffins
Pumpkin smoothie
Pumpkin spice pancakes
Butternut squash soup–it only has five ingredients!
Mom’s chili
Rosemary Chicken
Sweet potato-lentil stew
Vegan oatmeal cookies

What’s your favorite fall recipe? Please share!


Hey. I just wanted to pop in really quickly and share a recipe before I head off to school for the day.

Yes, my room is lime green. My dad likes to call it “puke green.”

Pumpkin Muffins

Cooking spray
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup brown sugar
3 tablespoons molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
1/2 cup milk

1. Pre-heat oven to 400* and coat a 12-cup muffin tin with cooking spray.
2. In a small bowl, mix together the dry ingredients (the flours and spices).
3. In a large bowl, whisk together the sugar, molasses, oil, eggs, pumpkin, and vanilla.
4. Stir the flour into the wet ingredients in two batches, alternating with the milk. Mix until just moistened.
5. Pour the batter into the muffin tin and bake for 20 minutes. Cool for 15 minutes and enjoy!


I made some sweet potato muffins about two weeks ago, so I’m working on perfecting the recipe before I share it with you guys. They’re really good though! I’m also going to make butternut squash muffins when I find the time (school is killing me). I think I’m becoming obsessed with muffins?!

What is your favorite flavor of muffins? Any muffin recipe requests?

Bible verse of the day: For it is God’s will that by doing good you should silence the ignorant talk of foolish people. Live as free people, but do not use your freedom as a cover-up for evil; live as God’s slaves. 1 Peter 2:15-16