While we were playing outside this week we met some new neighbors that were moving in a few doors down. Lincoln wanted to tell her all about the plane he could see flying in the sky and Adelaide just stared, wide eyed, with the occasional babble. I was wearing sweatpants and had not yet washed off all of yesterday’s makeup (but hey, that means I put on makeup the day before, which is something).
We have not been nearly as good as I would have liked at getting to know our neighbors over the last two years, so I decided this was the perfect opportunity to make a bit of progress (because it’s much easier to drop by and say “welcome” to someone who just moved in that the neighbors you meant to meet 23 months ago….).
When we first moved into this house I was eight months pregnant with Lincoln and we left for Thanksgiving in California just a week after closing. When we got back one sweet new neighbor brought over a freezer meal to use when the baby arrived and another gave us an early baby gift. The gestures made me feel so welcome in our little community and really, what mom doesn’t want to have a night off of cooking?
Lincoln’s favorite activity these days is baking (although he very adorably refers to it as “Cook! Cook!” The first time we made muffins, a variation of these same pumpkin muffins (recipe below), he ate almost three in one sitting and so proudly told everyone we talked to for the next two days about the “muffs!” he “cook!” So, we whipped up another batch and talked about giving them to our new neighbors while we baked (we still need to actually drop them off with a little note tomorrow). I love watching Lincoln get excited about doing things for other people! He’s starting to get the concept of “helping” and I just love the way he lights up when he think’s he’s done something kind of helpful.
Here’s to hoping the new neighbors like pupmkin muffins! And that Lincoln doesn’t eat them all before we get them delivered tomorrow 😛
P.S. Saturday is the last day of DoGoodWeek – if you see someone doing an act of kindness, snap a picture and share it on social media using #DoGoodWeek and tag @DoGoodLiveWell . Let’s change the conversation on social media and remember that good begets good. Happy weekend, friends!
Also, these are our very favorite muffins this fall. They’re basically the same as the chocolate chip pumpkin recipe from last month just without the chocolate chips and with a struesel topping. They’re moist and delicious and you can’t mess them up.
Go ahead, pin the recipe for later.
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 can pure pumpkin puree (15 ounce can)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract.
For the streusel topping
- 1/3 cup flour
- 3 tablespoons brown sugar
- 2 tablespoons room temperature butter (NOT melted)
What You’ll Do:
- Combine flour, sugar, soda, salt, cinnamon, nutmeg, and cloves into one bowl.
- Whisk together pumpkin, eggs, vegetable oil, and vanilla in another bowl.
- Combine wet and dry ingredients.
- In a separate bowl, use a fork to mix the flour, brown sugar, and butter for streusel topping.
- Fill greased muffin tins 2/3 of the way full and sprinkle with a generous amount of streusel topping.
- Bake at 350 degrees for 20-23 minutes (until the tops bounce back when poked or a toothpick comes out clean).
This post is sponsored by United Healthcare. All opinions expressed are my own.