Pumpkin Muffins w/ Freshly Milled Barley and Almond Meal

I have a house to clean...and a car. Both are embarrassing. The floors need mopping, carpets need vacuuming, and at least 6 loads of clean laundry (and counting) need to be folded.

So what do I do? Do I get out the vacuum? no. Mop? no. Fold? no. Take my car to be cleaned by someone else? Nope, too lazy for that as well.

What do I do when the house needs cleaning? Of course, I tinker with recipes in the kitchen. duh.

On the docket:

Pumpkin Muffins

1 Cup freshly milled Barley Flour (although any flour would work)

1 Cup almond meal

2 t baking powder

1/4 t baking soda

2 t pumpkin pie spice

2 T flax meal

1/2 t salt

1 stick unsalted butter, melted and cooled

3/4 Sucanat or Rapadura (brown sugar will do)

1 15 oz canned pure organic pumpkin

2 large eggs

1/4 C whole milk

1 t vanilla

Preheat oven to 400 degrees.

Mix wet and dry ingredients in two separate bowls, then add together. Bake for 22-25 minutes.

Makes 1 dozen.

(too bad my kids don't like pumpkin, I guess I will have to eat them all)

UPDATE: While kid #1 still doesn't like pumpkin, Kid #2's "taste bugs" have changed, and now he loves pumpkin and these muffins. Guess I can share.

These muffins are really good.

This post is part of Fight Back Fridays and Eating Simple Pumpkin Recipes and the Make it from scratch blog carnival hosted this week at Got A Little Space to Fill and Real Food Wednesdays.