While cleaning out my iPhone pictures, I came across this little food photo shoot that I didn’t quite get around to posting at the ‘appropriate’ time.
Is it too late for pumpkin recipes? I never really got on the pumpkin train this year (or maybe better described as a hay wagon going through the pumpkin patch). I didn’t make anything pumpkin until AFTER Thanksgiving. And I only have ONE piece of pumpkin pie this year. Something must seriously be wrong with me!
But, if you’ll let me, I’ll bring you this delicious recipe for pumpkin pie muffins. And maybe one more before summer rolls around…
Speaking of my iPhone, it’s amazing how much storage it has since the DSLR purchase. Now that I’m not relying on it for 1000s of pictures of my kitchen creations, I can actually do software updates the day they come out. These phone updates used to involve a painstaking process of deleting pictures that I may or may not have already uploaded to Google Drive, or edited, or sent to my e-mail…or didn’t wanna use, but maybe I’d use it some day. Or no definitely didn’t post that one to Instagram yet.
Anyone else ever have that problem?
I actually have this theory about Apple software updates. I’m 99.9998% sure that the new software updates make the ‘older’ phones go whackadoodle. I say ‘older’ because I have an iPhone 5 that was in PERFECTLY good working condition before the iOS 8 came out. Almost immediately after updating my software, the power button on my phone stopped working. Freals. What kind of coincidence is that?
Let’s hope Apple doesn’t shut down my website because I let out their big secret.
Since my phone won’t turn off, I’m sure it’s bound to die much faster. I also can’t take screen shots anymore…or put my phone into lock screen – so purse/butt dials are much more prevalent.
The OLD me totally would have gone to the Apple store (the OLDER me actually waited in line over night for the iPhone 4 in Cincinnati once) and bought a new iPhone 6 as soon as it came out. But the NEW me (and maybe more honestly the married-husband-sees-our-finances me) is gonna tough it out with my malfunctioning iPhone 5 until if officially goes kaput. #firstworldproblems
I might even stay with the iPhone 5s after this one fails me. Who knows – I’m crazy like that!
So friends, here is my last iPhone photographed recipe. Ending 2014 with an ode to the iPhone?
Maybe I should talk about these muffins for five seconds. The husband, who doesn’t usually like sweet stuff, ate over half of these. He is a big fan of pumpkin pie and claims these taste JUST like them! I also had a co-worker who confirmed the previous statement.
Another awesome thing about these? There is, like, nothing bad in them. They’re made with pumpkin puree and CHICKPEAS. Yup!
Pumpkin Pie Muffins
- 1.5 cups cooked chickpeas
- 3/4 cup pumpkin puree
- 3/4 teaspoons pumpkin spice
- 1/4 cup oats
- 2 tablespoons agave or honey
- 2 tablespoons peanut butter
- 1 scoop vanilla Shakeology
- 1 egg
- 1 teaspoon baking powder
- 4 packets stevia
- 2 tablespoons coconut oil, melted
- Preheat oven to 375 degrees.
- Combine all ingredients in a food processor, and process until completely smooth.
- Grease a muffin tin, and scoop batter into all 12 cups, or fewer if you’d like thicker pies. Top with chocolate chips or walnuts if desired.
- Bake for 20-25 minutes, until an inserted toothpick comes out clean.