My 17 month old son found my make-up bag today.
Lipstick and eye liner all over my lovely hardwood floors.
I may have shed a tear or two, but then put my life in perspective and thanked the baby gods it wasn’t paint or permanent marker.
No matter how much I think I’ve baby-proofed my house, Blake always seems to outsmart my system. That boy is SMART! Orrrr I’m just tired. Probably both.
In other news, Brooke is teaching her little brother how to jump from the fireplace to the ottoman to the couch to the chair to the ground.
Just kidding. Except not really.
It’s the definition of madness.
And to think my Mom had to deal with 6 kids, you guys. Six! HOLY. BALLS.
There’s that perspective thing again.
And suddenly life is good again! Funny how that works…
Anyways. The pumpkin recipes continue to roll over at my house.
I was planning on sharing a dinner recipe today but you all told me to post this recipe after seeing it on Instagram! Sometimes I want you all to simmer down, but then I realize you are the excitement in my life. Well, you and my Parkour-loving tots. So, keep that spunk coming.
Anyways, this recipe is based on my Skinny Mini Banana Muffins which have gone over swimmingly in your lives. This is almost the exact same recipe, except I switched out the banana for pumpkin, added in a boost of sweetener and sprinkled in a few extra spices.
The pumpkin keeps these suuuuper moist and the spices make these taste great! Plus, did I mention these are made with whole wheat flour, olive oil, maple syrup and egg whites? Seriously! They are pretty healthy muffins, and super simple to throw together for breakfast or snack.
Give them a whirl and see just how good they are. Prepare to be amazed.
Printable recipe below. Have a smashing Tuesday, friends!!
Skinny Mini Pumpkin Chocolate Chip Muffins
- ½ cup whole wheat flour
- ¾ cup all purpose flour
- ¾ teaspoon baking soda
- 2 tablespoons truvia
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup pumpkin
- 1/2 cup real maple syrup
- 2 tablespoons light olive oil
- 2 lg egg whites
- 1 teaspoon vanilla
- 3 tablespoons mini chocolate chips
- Preheat oven to 350 degrees. Spray mini muffin tins with nonstick cooking spray and set aside.
- In large bowl, stir dry ingredients together until combined. In separate bowl, whisk maple syrup, olive oil, egg whites and vanilla together until combined. Form a well in dry ingredients. Pour in pumpkin, wet ingredients and mini chocolate chips. Stir until just combined.
- Spoon into prepared pans and bake 10-12 minutes or until just cooked. Cool 3-5 minutes before removing from muffin tins. Serve warm or store at room temperature for up to 3 days.