Good FALLISH morning Pumpkin Pies! ...that is if you're lucky enough to be on the East Coast! (We have a high of 66 with sunny skies) 
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Now, I am a California Girl, however, I am falling in love with this whole change-of-seasons situation we have going on over here. It's just gorgeous!
We were also able to finally sleep with the window open, which was crisp, refreshing, and invigorating! No mas air conditioner! <sigh> 
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Now, I've come here on this Saturday morning to boast share our beautifully delicious, A+ dinner we cooked last night (I also have a new Lemon Poppyseed Muffin recipe to share!).
To Eat:
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Honey Mustard Crusted Pork Tenderloin
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Roasted Fingerling Potatoes & Pearl Onions
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Roasted Broccoli
To Drink:
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Boom Boom! Syrah (Washington State) - delicious!
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*Purchased at BottleRocketNYC*
To Watch:
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"Overnight" Documentary, about quick rise & fall of Troy Duffy, writer & director of "Boondock Saints"
This was interesting, but I hate watching people fail. 
Makes me sad. Very unfortunate.
...Good thing we finished the night off with an episode of Dance Moms. <Long Sigh>. This gets no words. You must see it for yourself.
I will, however, leave you with this photo of the owner, Abby Lee Miller. <Another Sigh>.
...
I'd say it's Lemon Poppyseed Time, don't you?!
I used the base recipe for Bethenny Frankel's Blueberry Muffins, and substituted ingredients to come up with these lovely lemony muffins!
What You Need:
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1 ¼ Cup Oat Flour
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¾ Cup Raw Sugar
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1 ½ tsp Baking Powder
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¼ tsp Himalayan Sea Salt
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½ Cup Unsweetened Almond Milk
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2 T Canola Oil
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¾ - 1 tsp Lemon Extract
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2-3 T Poppyseeds
Bake at 350 for 30 minutes, rotating pan every 10. Let cool in pan for 10 minutes, then remove, and let sit out, uncovered (covering while they're warm can make them soggy and mushy, and we want tops to be crisp!). Voila!
These are a sure thing, Dolls, and a much more NUTRITIOUS alternative to regular mufins!
Alright, I'm out! I need to get these Buns READY for the day!
Enjoy your weekends!
Much Love, 
Mrs. Daily Dubie xo