Pumpkin Blueberry Muffins

It’s a new Monday which means it’s a new week with a knew focus. I heard a statistic on the radio this morning that people spend an extra 12 minutes every Monday complaining, compared to any other days of the week. The radio hosts continued to crack jokes by complaining about their work, life outside of work and anything else they could think of. As I am sitting there thinking, this is no way I want to start my Monday (or any day for that matter) off by listening to people complain. I immediately changed the station and then listed off, out loud, what I am thankful for. My mindset was immediately shifted back to positivity and gratefulness.

I decided to focus of being thankful this week. I try and practice thankfulness everyday, but sometimes a bigger reminder and focus is exactly what my mind needs. When I feel in a funk, irritated or frustrated with certain situations I have noticed that if I just take a minute or two to reflect on the good of my situation my attitude turns right around and I have a better day. A grateful heart and mind can change any crappy situation into something good.

This week I challenge you to write down three things you are thankful for every day. When you catch yourself complaining I challenge you to stop, take a minute or two and think of why you are thankful for what you are complaining about. I can guarantee that any situation you find yourself in, practicing gratitude will help get you through it. Instead of wasting 12 minutes complaining today, use those minutes to be grateful and your Monday will be that much better.

Another way to have an awesome Monday would be to make these muffins! These muffins are pure delightfulness. We are in the heart of fall and my pumpkin obsession is growing which inspired me to make these muffins. No crazy ingredients or difficult steps and you will have delicious muffins in under an hour! Keep an eye out this week for yet another pumpkin recipe!

Pumpkin Blueberry Muffins

Serves: 10 muffins


  • 1 1/2 cup oat flour
  • 1/2 cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries


  • Preheat oven to 350 degrees and line a muffin tin with muffin liners.
  • Add all the dry ingredients except the blueberries to a large bowl and sift together. Add all the wet ingredients to a medium bowl and mix until fully combined. Add the wet ingredients to the dry ingredients. Using a hand mixer, mix until smooth. Fold in the blueberries.
  • Fill each muffin tin 3/4 full and bake for 20 minutes.
  • Enjoy!

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