Monday Goodness – Recipe: Mini Pumpkin Muffins


I have decided that there are critical steps to take in order to have a good Monday.

1.  Wake up and ignore the puffy eyes. Puffy eyes only make me want to go back to sleep.  Ignoring puffy eyes makes me think that maybe they went away for awhile.

2.  Watch the older littles ride scooters before school.


3.  Read some of my favorite blogs to get inspired.  Blogs such as this (awesome bundt caking), this (pumpkin pancakes, oh my!), this (beautiful oatmeal cookies), and this (frito chili pie) always do the trick.

4.  Do crafts with my girl, using ideas from my Crafts board on Pininterest.  We had fun with the bubble stamping, which I found here.


5.  Read a book and do a fun craft after the main character.  I found the idea here.


6.  Watch my girl smile with pure delight as she continues to paint.  She is inspired on this Monday, too!


7.  Instead of getting discouraged, give myself a peptalk about how I can figure out all of the things – Facebook, Twitter, etc. – that are so new to me.  Seeing this cute little face helps…because she does not care how technologically savvy her mom is.


8.  Create some Fall-inspired cookies.  While they did not turn out exactly as I had hoped, they are almost there.  And, I will keep trying.


9.  Receive some hand-picked flowers from the yard, from my girl.


10.  Dream of cooler weather, trick-or-treating, and lazy days with a cup of tea and these mini pumpkin muffins.

Mini Pumpkin Muffins

Mini Pumpkin Muffins


1/2 cup brown rice flour

1/2 cup white rice flour

1/2 cup tapioca flour

1 1/4 cups granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cloves

1/2 teaspoon nutmeg

1 cup canned pumpkin

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla


  1. Preheat oven to 350. Put mini liners in mini muffin cups.
  2. Whisk together pumpkin, oil, eggs, and vanilla.
  3. In a separate bowl, mix together flours, sugar, baking soda, baking powder, salt, xanthan gum, and spices.
  4. Add the pumpkin mixture to the flour mixture, and mix until combined.
  5. Using a cookie scoop, add a scoop of the batter to each of the muffin cups.
  6. Bake for 14 minutes.

I frosted them with this frosting.  Enjoy!

I shared this recipe at The CSI Project, Life as Mom, and Gooseberry Patch.


Ethan’s Progress Report – Recipe: Strawberry Chocolate Chip Muffins

Ethan is feeling so much better.  His eyes are brighter, his smile is back, and he just seems like himself.  We went to the school a couple of different days this week.  The first day, he was very excited to see all of his teachers and give out his amazing Ethan hugs.  But, he was also very anxious and nervous.  It was clear that he was not quite ready to jump back into things.  So, we talked a lot about school, friends, his amazing teachers, and how I always come back to pick him up at the end of the day.  By the time Meet the Teacher Night rolled around, he was all set.  Actually, we went to the school earlier in the day, and he was happily helping one of his teachers decorate the classroom door.  He loves being a helper.  Give him a job, and he tackles it like it is the most important thing in the world at that moment.

Of course, we are all anxious, nervous, excited, and a little scared about Monday.  But, I have such peace knowing that my children are in loving, kind, capable, compassionate, sweet hands.  And, I have no doubt that they will have smiles on their faces when I pick them up Monday afternoon.  It is just another chapter in their school book of life, and it is a chapter that I know will unfold  in beautiful, amazing ways.

We started the day with some gluten and dairy free strawberry chocolate chip muffins.  It has been a bit of a difficult transition for me to appreciate the quality, texture, and taste of gluten and dairy free.  The littles (well, two of the littles) really liked the muffins.  They have been big fans of almost everything that I have attempted.  The littlest little has problems with trying almost anything new, even when it has dairy and gluten, so when she does not try something it does not really indicate anything.  🙂  So, I am trying to not be as critical when I try my new baking creations.  I have to realize that the new treats will not taste exactly like the old treats.  And, that is okay because some of these new treats taste pretty amazing, too.

Update: It is almost as if Summer read my blog post (but she cannot read yet).  Within 30 minutes of hitting the publish button, Summer was eating one of the muffins. Since I did not make a big deal of her trying it, she did it all on her own, in her own good time.  And, she liked it; she really liked it.

Gluten-Free Strawberry Chocolate Chip Muffins

Gluten-Free Strawberry Chocolate Chip Muffins

These muffins are great for a light breakfast or an afternoon snack.


1 cup brown rice flour

1/2 cup sorghum flour

3 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup butter flavored shortening

1 cup this cream

2 eggs

2 tsp vanilla

5 large strawberries, chopped

1/3 cup these chocolate chips


  1. Preheat oven to 400 degrees and line 9 muffin cups with paper liners.
  2. Into a bowl, mix together the flours, sugar, baking powder, baking soda, and salt.
  3. Melt shortening in a small bowl.
  4. Whisk together with cream, eggs, and vanilla.
  5. Stir shortening mixture into flour mixture just until combined.
  6. Gently mix in strawberries and chocolate chips.
  7. With an ice cream scoop, scoop the batter into the muffin cups.
  8. Bake in the middle of the oven for 13 minutes.