Christmas card outtakes :)

i know this post is a bit dated but it is still too cute not to share :)

enjoy some of our photo bloopers as we tried to get the perfect Christmas card...

finally... the clearest picture where you can actually see most of her face!

So good... Pumpkin Gingerbread!

Pumpkin Gingerbread Muffins


Makes about 16- 18 standard muffins **double the recipe to make 3 standard loaves**

*My healthier changes 

Ingredients

FOR THE MUFFINS

1 3/4 cups (222 grams) all-purpose flour
- 1 c whole wheat flour, ½ c AP flour, ¼ c quick oats

1 teaspoon baking soda
 - 1 ½ soda & added ½ tsp baking powder

1/2 teaspoon salt


1 teaspoon ground ginger


1/2 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


1/4 teaspoon ground allspice


1/4 cup (about 63 ml) canola or vegetable oil
 - mashed banana

1/2 cup molasses


1/2 cup (100 grams) sugar
- unsweetened applesauce

1/2 cup (about 128 grams) brown sugar, - ¼ c brown sugar & ¼ c honey

2 eggs (or 2 tablespoons ground flaxseeds combined with 6 tablespoons (ml) water, for vegan/dairy free)


8 ounces pumpkin puree


1/4 cup (about 63 ml) water

FOR THE STREUSEL

(optional, this bread is still amazing without it)


1/4 cup (64 grams) brown sugar


1/4 cup (32 grams) all-purpose flour


1 teaspoon ground cinnamon


2 tablespoons (about 15 grams) unsalted butter, melted 

To make the muffins: Preheat oven to 350 degrees (165 C). Lightly spray a muffin pan with nonstick cooking spray with flour, or grease and flour each one, or line with muffin liners; set aside.

In a large bowl, combine the flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice; set aside.

In a large bowl, or the bowl of a standing mixer, combine the oil and molasses. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Place three tablespoons batter into each muffin mold and set aside while you mix the streusel topping.

To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.

Divide the streusel evenly between the pans, sprinkling it over the top of the batter to cover it.

Bake for 15 to 18 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving.

*I got 1 loaf pan & 6 muffins, it was very good & moist, and I did not do the streusel on top.  I baked the loaf for 45ish minutes.  

*With the changes I made & no streusel each portion is 3 WWpts +