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Today, Fernando and his staff made a “thankful tree”. Fernando had to come up with 11 things he was thankful for and they placed them on the leaves!

What are you all thankful for this year?🦃🍁
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Hip hop work out ... See MoreSee Less

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Some Monday morning humor! 😁 ... See MoreSee Less

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Healthy cooking with Kim ... See MoreSee Less

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https://www.facebook.com/paconnectingcommunities412/videos/418221815819324/ ... See MoreSee Less

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3 days ago

PA Connecting Communities

Healthy Cooking with Kim: Let’s chat about THANKSGIVING! ... See MoreSee Less

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Healthy Cooking with Kim: PUMPKIN MUFFINS! 🎃☺️

PUMPKIN MUFFINS! (Gluten free, dairy free, low-fat)
Ingredients�
* 15 ounce canned pumpkin (or fresh)
* 1/3 cup unsweetened applesauce
* 1/2 cup almond milk, unsweetened
* 1 cup brown sugar, plus extra for dusting
* 1 3/4 cups all purpose flour or white whole wheat flour
* 1 tablespoon baking powder
* 1/4 teaspoon salt
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 tsp pure vanilla extract
OPTIONAL AD INS:
* 1 cup non-dairy chocolate chips, raisins, cranberries or chopped walnuts
Instructions
* Preheat the oven to 375 degrees F and lightly grease a muffin pan. If you use paper liners, also make sure to spray the cups lightly with oil so the muffins don't get stuck to the paper.�
* In a large mixing bowl, add the pumpkin, applesauce, almond milk and brown sugar. Stir until well combined and smooth.�
* Add the flour, baking powder, salt and spices over the wet mixture and stir until just combined, being careful not to over mix.�
* Fold in any optional ingredients, if using, and scoop 1/4 cup fills into prepared pan. Dust with additional brown sugar if desired.

* Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.
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