Pumpkins, Pumpkins– everywhere!
This week’s treats are somewhat pumpkin themed, but not intentionally. I’m trying to embrace fall even though the temperature outside says it’s still very much summer. Can’t let 90 degree weather stop me from enjoying all things pumpkin spice!
First treat is for my house — a new tablecloth.
It’s a small investment (this was a $3 Walmart special!), but it certainly does the job of bringing the “fall feel” into my kitchen.
Once I laid down the table cloth, I totally felt into the idea of baking these Pumpkin Muffins! The recipe is a tweaked version of the Pinterest famous 2-ingredient pumpkin muffin (1 box Spice cake mix, 1 can 100% pumpkin) but I bumped it up by adding 225g liquid egg whites for moisture and protein and 4 scoops vanilla protein powder for extra boost of protein.
The recipe made 19 muffins, instead of the usual 18 –probably because of this addition. As a side note, I should admit that I’m a big muffin lover — I don’t like little muffins but if you do, this batch could be stretched pretty easily to 24.
I finished up my September bucket list book, The Girl in Cabin 10 — and passed it along to hubby to read. Now I’m back in this Donna Tartt book, The Little Friend. It’s been an interesting read — taking place in what feels like another world but is really just the old south.
Saturday, during our date day, hubby and I had some time to kill in between lunch and a movie. We decided that we didn’t want to run any actual errands — instead, he went to Starbucks and read a novel while I went and got my nails done!
I’ve been doing them myself for most of the summer — so it’s was a nice change!
I decided on a fall color called, “breakfast at tiffany’s – 5 and 10”. It’s super sparkly and this warm silvery beige. It works perfectly with all the pumpkin stuff in my life!