I just made some gluten-free pumpkin muffins with my 4-year old son. We substituted a  gluten-free mix for the regular flour, and they turned out great!

Here’s the recipe:

• 1  1/2 cups canned pumpkin
• 2 eggs
• 1/3 cup water
• 1/3 cup butter, melted
• 1  2/3 cups MJ’s Pantry gluten-free flour
• 1 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1/4 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt

What to do:

• Grease a muffin tin, or place muffin liners inside the muffin cups.
• Preheat oven to 350.
• Mix dry ingredients together in large bowl.
• Mix wet ingredients in small bowl.
• Dig a well in the dry ingredients and pour wet ingredients into the middle.
• Mix gently until blended.
• Fill the muffin cups 3/4 full.
• Bake for about 30 minutes, until a toothpick inserted in the center of a muffin comes out clean.
• *Recipe adapted from The Budding Chef.

And now to the iced coffee discovery. I had some leftover Timothy’s Colombian Decaf in the fridge and decided to try it iced. It was really good! I think this is how I’ll be drinking my Timothy’s Decaf K-Cups from now on.