Pumpkin Spice Muffins

I love this time of year.
The air is rich with the aromas that remind us of warmth.
Cinnamon, balsam, peppermint, brown sugar -- all dancing in the air, calling us
back to the moments that have left smile lines all over our hearts.

Making candy cane cookies in grandma's kitchen.
Unwrapping a meowing box of kittens on Christmas morning.
Decorating your first tree as newlyweds.
Watching your footy pajama-ed children beam with joy
as the lights twinkle, the hot cocoa is poured,
and the nativity story retold.

The world tells me to "hustle and bustle,", but I can hear my soul
counter-offering, "Be still." I look at my children now and can't bear
the reality of the time passing; each moment slipping away with the diaper changes,
the bath time, the books that are read.

I don't want to miss it.

When they remember "home", I want them to see calm, peace, joy,
and the beauty that came from just BEING together;
breathing in and out the wonderful rhythm of

"us".

It brings me much happiness to recreate such warm recipes that will
someday hopefully conjure up special memories deep in the hearts of my children.
When they take a bite and their taste buds spin a tale of cinnamon and brown sugar -
I hope they feel loved.




|| GLUTEN-FREE PUMPKIN SPICE MUFFINS ||

In stand mixer, mix together:

1 C. of pumpkin puree
1/4 C. melted butter or oil
1/2 C. whole milk
1/2 tsp. pure vanilla extract

In separate bowl, sift together:

1 1/2 C. gluten-free all purpose flour blend (I use Bob's Red Mill)
3/4 C. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher sea salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger

Slowly mix dry ingredients into wet ingredients.

Pour batter into a lined muffin tin. Yields 12.

Bake at 350 for 15-18 minutes.