Good Karma in Atlanta

I love when Scoutmob leads to me to an awesome new place.

That's what happened Sunday afternoon.

This place is in Avondale Estates, and reminds me why community coffee shops are the best.

First, check out this spread. All vegan. Coconut yogurt with in-house made granola, pumpkin spice latte with soy milk, and the finale - a chocolate chip vegan muffin that is so most you might not have to chew.

They also have many more non-vegan items, but all gluten-free.

The staff was friendly and the people coming in was Atlanta at its best - all ages, types, etc. This is not your college kid-only or hipster-only coffee shop hangout (thankfully). Lots of light, a good selection of music, and a good wifi connection will have me coming back for more muffins.

Vegan Pumpkin Muffins

I'm not sure which I like more - the cats or the muffins. It seems every Ross, Marshalls, and TJ Maxx have these little boxes of cupcake decorations. When I first saw them, I thought it was a fantastic idea and made my own out of scrapbook paper and toothpicks. They are cute, but not quite as this set of cats that a dear friend gave me. This is definitely the kind of thing best shared so I waited until my mom and sister were visiting to use them for pumpkin muffins.

Pumpkin Muffins

1 3/4 cups all-purpose flour (I used a whole-wheat blend)

3/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin
1/2 cup soy milk
1/2 cup vegetable oil
1 tablespoons molasses

1) Mix together flour, sugar, baking powder, salt, and spices. 

2) In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. 

3) Add wet ingredients to dry and mix.

4) Pour into muffin pan, either papered or greased. Bake at 400°F for 18 to 20 minutes until a toothpick in the center comes out clean.