Autumnal Outdoor Decor

Autumnal Outdoor Decor

September 27, 2018

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A flawless entrance to an Autumn filled home. 

I was so thrilled to find this perfect welcome mat for our front door. It was the last one available at Michaels a few weeks ago, and I knew it had to be mine. I was able to purchase a million pumpkins and gourds/squash at a farm while I was in Prince Edward Island earlier in September, along with the most gorgeous coloured mums. 

I brought out my vintage yellow chair, wooden Autumn signage and potted our multi-coloured mums in steel buckets for an extra farmhouse inspired look. I am still in awe at how great our front porch looks. I always give a little smile whenever I see it.

I spend some time last weekend painting some pumpkins, just for fun. I also enjoy carving pumpkins, but will wait to do that so they don't go bad before Halloween. 

This outdoor Autumnal decor is just making my heart sing, so naturally I had to share with all of you. 

Have you decorated for Fall? What's your favourite decoration? 

Fashionably yours, 

Hillary 

Breakfast at Hillary's | Pumpkin Spice Cinnamon Muffins

Breakfast at Hillary's | Pumpkin Spice Cinnamon Muffins

October 8, 2015

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One of my favourite recipes is for French Toast Muffins. 

They are topped with cinnamon and sugar right when they are taken from the oven. They're a heavenly treat! Seeing as it's October, and because of the fact I purchased 6 cans of Pumpkin last week, I decided to incorporate pumpkin in my muffin recipe for a nice, festive treat. 

They turned out fantastically well! They disappeared within 2 days of baking them.

Since I am gluten-free, I substitute flour for rice flour! Check out the recipe below and let me know if you make them! 

Ingredients:

for the muffins

• 3 cups flour

• 2 1/2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 2 teaspoons kosher salt

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoons ground cinnamon

• 1/2 teaspoons ground ginger

• 3/4 cup butter (1 1/2 sticks)

• 3/4 cup packed brown sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1 1/4 cups pumpkin purée

• for the topping

• 3/4 cup granulated sugar

• 2 1/2 teaspoons ground cinnamon

• 1/2 stick) unsalted butter, melted

Directions:

Preheat your oven to 350F.

In a large mixing bowl, add the flour, salt, baking soda, baking powder, and spices (cinnamon, nutmeg, and ginger). Mix and set aside.

In a second mixing bowl, add the butter (room temperature), brown sugar, eggs, and vanilla. Mix on high for 2 minutes. Stir in the pumpkin purée. Add the dry ingredients in two batches, mixing until just incorporated.

Line your pan with baking cups, and fill about 3/4 full. Bake for 20 minutes if you are using a cupcake pan, or 30 minutes for standard muffin size. Let the muffins cool for 10 minutes.

For the topping, mix the granulated sugar and cinnamon in one bowl. Melt 1/2 stick of butter in a second bowl. Brush the top of each muffin with butter, then dip it in the sugar mix.

Makes 12 standard sized muffins or 18 cupcake size muffins.