Today is the first day of Fall. It’s time for Pumpkin candles, Sunflower fields, fall baking, Halloween Decorations, cool brisk evenings, and Honeycrisp Apples!!
My son M loves to help in the kitchen! We found out several years ago that he has an egg allergy. I am always on the hunt for great Vegan recipes we can make together. I came across this particular one for Vegan Pumpkin Chocolate Chip Muffins on Pinterest last week. After reading the ingredients, I knew we would have to find time for a baking day soon! It comes from the blog Averie Cooks, and you can find the recipe here.
Our house smelled amazing after baking these deliciously moist muffins! YUM! M loved them so much, he insisted on taking a few into school to give to his teachers.:) Love that boy!
I also want to mention the new eggless pre-made cookie dough brand I found recently. It is wonderful to find a scoop and bake cookie option, that is not only egg free, but also dairy free, for all of the allergy sufferers out there. M loves these as well, and I was able to find them at our local grocery store, in several flavor options.