It's A Beautiful Day in the Neighborhood

It is a glorious day today. The sun is beaming through the windows and blinding my eyes. I love days like this. I'm just sitting here sipping some Chocolate Tea- soo good. And some of you may be wondering what the heck this weird yellow food is. Well, it's a roasted spaghetti squash (at least what was left of it) sprinkled with sea salt and loaded with Tofutti sour cream. I got the recipe from Katie's blog and it was just phenomenal! I had never had a squash so delicious in my life. The inside caramelized somehow, and I was just in heaven when I ate it. You have to try this cooking method if you have a random squash sitting on your kitchen table. You won't regret it!

And today's recipe is a delicious one. As most of you already know, I eat muffins for breakfast, lunch, dinner, dessert, midday snack, etc. Well, this muffin is no exception. I ate 2 for breakfast and 2 for lunch. Sooo delicious and they aren't too sweet either. It's a pumpkin pecan raisin muffin and I found it on eat me, delicious. I love how these muffins looked. They had a crazy, tornado-like top to them. And of course, they smelled amazing as well. The only adaptations I made to the recipe was to use oat flour in place of whole wheat and to cut the recipe in half. The oat flour makes the muffins pretty dense, so if you have whole wheat pastry flour or spelt flour, use 3/4 cup of that and 1 cup of oat flour.

Here's the recipe:
Pumpkin Pecan Raisin Muffins
1 3/4 cup oat flour
1/4 cup sugar
1 tbsp baking powder
1/8 tsp salt
2 1/2 tsp pumpkin pie spice
1 cup pureed pumpkin (I used canned)
1/2 cup almond milk
1/2 cup unsweetened applesauce
1 tbsp molasses
1 cup chopped pecans
1/2 cup raisins

Directions: Preheat oven to 400 F. Spray muffin tin with cooking spray or line with cupcake liners. Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, almond milk, applesauce, and molasses. Pour wet ingredients into the dry and mix together. Scoop the batter into the muffin tin and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Makes 12 standard muffins, 6 jumbo muffins or in my case, 8 freakishly tall muffins. haha