Tomorrow is the 1st day of December, but the official day of Winter doesn’t begin until December 22, so I’m going to keep doing autumn as long as there’s still pumpkin spice running through my veins, starting with my Whole Grain Pumpkin Spice Muffins, which I plan on whipping up a fresh batch of very soon.
I say that, but, then again, I’ve been listening to Christmas songs before Thanksgiving. Can’t we just agree that pumpkin spice isn’t exclusively for autumn and is just as “winteresque” as gingerbread?! 😂
Anyways, I shared my love for these delicious homemade pumpkin muffins in a previous post, so I’ll spare repeating myself too much, but I’ll mention one thing: despite these muffins being 100% whole grain, oil-free, refined sugar-free, I can’t get over how soft and fluffy they are. That’s why they’re so amazing to me! They taste so good even though they’re healthy!
Haha, I know, I should just shut up and start my own healthy cafe and bakery already. One day… 😉 But in the mean time, you can snatch my recipe over in that blog post before I set up the Tangy Kitchen Cafe and start selling these bad boys for $1.50. 💸
These muffins make a great breakfast, snack, or dessert. Often, I have two of these for breakfast…
…or I’ll have it along a fruity yogurt bowl, like this one with persimmon and cacao nibs.
But my favorite way to enjoy my Pumpkin Spice Muffins is with a Hot Chai Almond Milk Latte, which I’d also serve when I start my cafe, hehe. 😉
Happy (It Is Still Technically) Fall Y’all! 🍂
Let me know, do you think pumpkin spice should also be an official “winter flavor”? 😂 And also let me know if you try out my muffins! Tag me on Instagram @vivianrtang #tangykitchen