By now, y’all know we’re a gluten free household. Lord knows, you’re probably sick of hearing about it!

But…it’s my life now, and this is my blog. Ha!

You also know that my baby is turning one tomorrow (TOMORROW!). Put the two together, and you’ve got a party planning mama, cooking food for a houseful of party guests that is ALL gluten free.

I know, I’m nuts. But I’m very new at this and really paranoid.

On the menu? Three different kinds of chili (pumpkin/turkey/no beans, Vegetarian, and ground beef/beans), various tortilla and corn chips, chili fixings (sour cream, cheddar cheese, green onions), crockpot corn, fruit salad, and gluten free cupcakes and ice cream for dessert. And the favors will be Skittles.

Don’t worry (because I know you are)…I’ll post pictures after it’s all said and done.

So anyway, hopefully everyone will like it and get enough to eat. I’ve been cooking all week, for goodness sake!

For now, I want to leave you with another fabulous (if I do say so myself) and easy muffin recipe. My kids EAT. IT. UP. And because they’ve got pumpkin in them, they’re moist and cake-y and full of good-for-you stuff.

And the bonus? It features one of my favorite brands from Blissdom, GoGoSqueez applesauce, which eliminates the need for eggs!

Preheat oven to 350 degrees. Mix all ingredients together in a large bowl and scoop into greased muffin tin (filling each muffin spot about 2/3 full). Cook for 18-20 minutes. Makes 8-10 muffins.
(By the way, I was not compensated for this post in any way, other than the free samples that GoGoSqueez handed out at Blissdom. I just love the stuff.)