I'm Grace, a slow living, homeschooling mama of 5. My heart is to help moms bring more beauty to their lives through film photography, simple living tips, and resources to craft a lifegiving home.
Ahh early mornings. The soft, gray light illuminates the room as I wash dishes at the kitchen sink. Coffee is percolating. (Why doesn’t anyone say percolating anymore? )The toddler is unloading an entire box of band-aids onto the floor. Meanwhile, my 6 and 4 year old are cooking breakfast. A recent milestone in our household.
We cook together often but I’ve never been able to be completely hands-off on our culinary ventures. It helps that we were baking a tried and true, family-favorite recipe this morning, copycat Starbucks pumpkin muffins.
I don’t know if you’ve ever tried to take five kids to a Starbucks and order pumpkin bread but we have and could have taken out a second mortgage by the time it was all over. Not to mention the fallout from the sugar crash. So I set out to make a super simple and healthier version of our beloved bread and have finally done it!
1/2cupPure Maple SyrupSubstitute agave or white sugar if needed
2TspPure Vanilla Extract
Pre-heat oven to 375*
Combine all ingredients in a bowl and mix until just combined
Line or grease muffin tin
Use a medium cookie scoop to measure out two scoops into each muffin cup or one scoop each for mini muffins
Bake regular muffins for 16-18 minutes and minis for 12 or until an internal thermometer reaches 190*
Sprinkle with pepitas for a true Starbucks feel.I won’t say butter is *necessary* but I highly recommend that you slather it on while the muffins are warm.Pre-measure all the ingredients before letting the kiddos loose to bake.Using the 2 scoop method leaves just enough leftover for 8 mini muffins which my children devour while waiting for the big ones to finish.