As some of you may have noticed, I’ve been on a social media hiatus for the past month. No instagram, No Blog. Which has been cleansing, healing, and a great time away, especially after a very busy summer of travel & life events. If you haven’t before, I highly recommend stepping away & putting your phone down for a period of time. I needed more REAL life over SOCIAL media life – the face to face interactions, time with my son uninterrupted, time spent with family, and just time to myself. A time to reprioritize, if you will.
However, upon wanting to return (because lets face it, social media is part of our daily lives & a great way to stay connected to the outside world) I felt like I was in a rut when it comes to creating content that I thought you guys might enjoy; dishes, and desserts just weren’t sparking for me.
UNTIL… A friend of mine recently came to me with a brilliant idea – she said, “you have a kid & love to bake, so why not marry those two worlds together on your blog?” … okay, so they weren’t those words verbatim but you get the gist and I have to say it was like a spark went off. It was right in front of my face this whole time. OF COURSE! I’m not saying I’ll only be posting baked goods from here on out (however tempting that may be) but I am saying that I’ll be sharing a lot more “kid-friendly” content and ways to incorporate your kids in the kitchen! YAY.
Clyde loves to be in the kitchen with me and “helping” mix, pour, or taste test so she was right – it was time to have my two worlds collide and make the food that we all love but also make it FUN for our littles.
With the holidays coming right up and halloween just around the corner, be prepared to see a lot of holiday inspired meals & treats from me (and I’m sure every other person on the internet, ha!).
But these have been a FAVORITE in our house this week and I wanted to share them! Clyde loves to pick out a “scary muffin” or “happy muffin” every morning. He laughs when he eats the pumpkins eyes (is that strange?) ha, nonetheless, it has been such a fun way to enjoy breakfast together & make food interactive!
Adding these fun pumpkin molds was just the best and I’ll be searching for more over the holiday season – I picked them up at Target (of course) for $7 and will link them here!
Serving Size: 12 muffins // Prep Time: 15 minutes // Cook Time: 20 minutes
- 3/4 cup white sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 can pumpkin (I use Trader Joe’s as I’ve found it to be best)
- 1/4 cup water
- 1 1/2 cup flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- 1/4 tsp ground nutmeg
- 1 tsp cinnamon-sugar
- 1 cup semi-sweet mini chocolate chips (I HIGHLY recommend using the mini’s vs. the normal morsels especially if using muffin molds)
- Preheat oven to 400 degrees.
- Grease muffin molds or tray or use muffin liners, if preferred.
- Mix together sugar, oil, eggs, pumpkin & water in a large bowl. I used my KitchenAid mixer.
- In a separate bowl, whisk together flour, baking soda, baking flour, spices, salt & cinnamon sugar.
- Add the dry ingredients to the wet ingredients. Mix well.
- Add chocolate chips.
- Fill muffin tins 2/3 of the way full.
- Bake 20 minutes.