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Pumpkin Pie Muffin Top Cookies

 
Two months until the first St. Lucia retreat. Don’t be left out in the cold! And don’t miss this week’s special Nude Bee Honey giveaway and also the holiday Vitamix offer  

Did you know that the smell of pumpkin pie baking is an aphrodisiac? Now I could have mentioned that when my dad and I made our pumpkin pie porridge together, but come on now, that’s just way too creepy and weird.

But since I am here on my own today, without parental around,  I’ll share this little factoid with you. Most of us associate the smell of pumpkin pie with family and holidays and the like. Well doesn’t it just get a little disturbing then when we learn that studies conducted by the Smell and Taste Treatment and Research Foundation in Chicago, found that the holiday staple of pumpkin pie was found to increase penile blood flow by 40 percent.

Incidentally, the scent was also found to increase sexual desire in women. That’s what I call Making Love In The Kitchen. We can blame it on the combo of cinnamon and vanilla, then throw in that ginger which promotes circulation and shazaam. More flow to the penile region.

So, my fair ladies and gents- looking to get it on, perhaps don one of these sweet aprons and nothing else, and get baking these Pumpkin Pie Muffin Top Cookies. And by the way, they are called “Muffin Top Cookies” because they are muffin tops, not because they give us muffin tops. But who cares if they did, has your lover ever gotten up and left the room because you ate a couple cookies? Not a chance, especially if you used pumpkin pie spices. Hello win/win.

Pumpkin Pie Muffin Top Cookies

Yield: 2 dozen cookies

1/2 cup coconut oil
1 cup pumpkin puree
1/2 cup honey
1/2 cup maple syrup
1/2 cup ground flax seeds
1 tsp vanilla extract
3 cups oat flour (or flour of choice)
1 cup rolled oats
1 tsp baking soda
4 teaspoons cinnamon
1 tsp dried ground ginger (or 2 tsp fresh)
1/2 teaspoon ground nutmeg
pinch of clove
pinch of allspice
pinch of sea salt 

  • In a mixer or large bowl, mix together the wet ingredients.
  • In a separate bowl, mix together all the dry, including the spices.
  • Blend together.
  • Allow batter to sit for about 15 minutes to thicken slightly.
  • Preheat your oven to 350 degrees.
  • On a parchment lined baking sheet, drop out about 2 Tbs worth of batter and flatten slightly with the back of a spoon.
  • Bake for about 20 mins. or until slightly golden and the aroma starts to, ahem, take effect.

Question Of The Day: What scents do you love heating up your kitchen?

Win A 3-Pack of Nude Bee Honey

Enter to win a 3-pack of this pure and pure can be, nude as the day it was born Nude Bee Honey. That means you get one each of Wild Flower, Honeydew, Starthistle. Click here for details.

Are you ready for the holidays? We want you to be. Everyone runs mad trying to figure out what to get each other. How about the perfect gift that keeps on giving! The Vitamix! Everyone I know who has one, is head over heels in love. For the next two weeks, order a vitamix for you or your loved ones through this site and get your choice of either two tutorials of choice on CD to accompany the gift, or the complete box collection (electronic version only). Send us your purchase receipt and the gift is on it’s way to you!

25 Responses to “Pumpkin Pie Muffin Top Cookies”

  1. [...] http://meghantelpner.com/2010/12/02/gluten-free-pumpkin-pie-cookie-recipe/ [...]

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