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A collection of all things pumpkin! If you have some cans of pumpkin the need to be used up, here are some ideas.
From top left to bottom right: (click on photo for recipe) Chocolate Chunk Pumpkin Skillet Cake Pumpkin Caramel & Peanut Butter Crunch Cups Pumpkin Hummus Pumpkin Spice Bulletproof Latte Pumpkin Oatmeal & Yogurt Parfait Pumpkin Blender Pancakes In the post below, you'll also find my pumpkin muffins which can be turned into waffles!
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Yes, it's true - the BEST muffins in the world have just been born!! These came out perfectly crispy on the tops and with cloud like fluff on the inside. I mean, what else could you ask for in a muffin? I've made a Golden Oat Banana Bread before and the spices made it insanely flavorful so I knew these would be the same but they STILL blew my mind! I used a recipe from one of my favorite cookbooks Against All Grain, Meals Made Simple by Danielle Walker for inspiration to make these grain free/gluten free. There's no added sugar in these muffins so they have the perfect amount of sweetness from the banana. With added protein from the Further Food Collagen Peptides, these make the perfect grab and go breakfast or pre/post workout snack. These muffins are definitely going to be on my weekly rotation!     Golden Milk Banana MuffinsServings: 10 muffins 2 eggs 3/4 cup of unsweetened sunflower seed butter 1/2 cup of mashed banana 3 TBSP of softened coconut oil 1 tsp of vanilla extract 1/2 tsp of warming spice (or pumpkin pie spice) 1/2 tsp of turmeric 1/2 tsp of cinnamon 1/4 tsp of coriander 1/4 tsp of sea salt 2 tsp of baking powder 1/2 cup of arrowroot powder 2 scoops of Further Food Collagen Peptides* *Use code BASOUSA10 for 10% off! Preheat oven to 350 & place liners in (or grease) muffin tin. In a large bowl combine all ingredients up to baking powder & mix well. Fold in arrowroot powder & collagen peptides until batter forms. Scoop 3 TBSP of batter into each tin (you should get 10 muffins). Optional to add a sprinkle of granola or nuts on top for some crunch. Bake for 16-18 minutes until golden brown & knife comes out clean. The knife may come out with some banana on it but as long as no batter comes out, they're done. Let cool in pan for 10 minutes then transfer to cooling rack to finish. Once completely cool, store in airtight container in the fridge & reheat/toast to eat. Can a girl ever have enough nut butter? NEVER. Luckily, there's TONS of varieties of nut butters on the market today. So, I decided, why not try my own? The plus of making your own nut butter at home is you can make it any way you want and experiment with combining different nuts (and coconut). This will not be the last nut butter I make at home, stay tuned!  
Vanilla Roasted Coconut Cashew Butter2 cups of raw cashews 2 cups of unsweetened coconut flakes 1 tsp of pure vanilla extract big pinch of sea salt Preheat oven to 300 degrees. Parchment a large cookie sheet.
Spread cashews and coconut flakes out on the cookie sheet, bake for 12-15 min. until golden brown. Right out of the oven, transfer toasted cashews and coconut to the food processor. This is important, it will blend and smooth out easier when it's hot! Add vanilla and salt. Turn on the processor and begin blending until it becomes a coarse meal. Scrape down the sides and keep blending. A sticky ball of paste will start to form, ALMOST THERE, keep going!! Eventually, the mixture will start to smooth and the "butter" will form. See photos above. Once the butter is to the consistency you prefer, transfer to an airtight jar and store in the fridge. Then, put that *ish* on EVERYTHING! This is the PERFECT weekend breakfast/brunch item. It can be made ahead of time and left overnight in the fridge so when you roll out of bed on Saturday or Sunday morning, all you have to do is pop it in the oven while you enjoy a cup of coffee. Easy, peasy! Filled with whole grains and fiber, it will keep you full and energized for the day.    Banana Bread Baked French Toast w/ Cereal Crumble Servings: 4 4 thick cut slices of homemade golden oat banana bread - cubed 2 large eggs 3/4 cup of milk 1/4 tsp of fall warming spice (or pumpkin spice) 1 tsp of pure vanilla extract Trader Joes Maple Pecan Clusters Cereal (or similar cereal of choice) 2 Tbsp of butter - melted In a large bowl, whisk together the eggs, milk, fall warming spice, and vanilla. Add the cubed banana bread and toss until all the bread is coated in the egg mixture. Cover in plastic wrap and place in the fridge for 30 minutes (minimum) - up to overnight to give the bread time to soak up the liquid.
When ready to bake, preheat the oven to 350 degrees. Butter or parchment an 8x8 baking dish. Give the soaked bread and egg mixture another good toss and pour evenly into the baking dish. Crumble up the cereal with your hands and sprinkle over the top until all the bread is covered. Pour the melted butter evenly over the cereal topping, this will give it nice brown color in the oven. Bake for 40-45 minutes until golden brown and cooked through. Serve warm with pure maple syrup. The shining star behind this golden bread? TURMERIC! Its anti-inflammatory properties make it one of my favorite spices but it also gives that gorgeous golden color. I've been obsessing over golden mylk so why not try a golden bread? Thank you to the bananas who sacrificed their lives for this one, this recipe will be on REPEAT.    Golden Oat Banana Bread1 cup of mashed banana (about 3 medium bananas) 1/2 cup of greek yogurt 1/2 cup of maple syrup 1 tsp of pure vanilla extract 2 eggs 1 1/2 cups of all purpose flour 1/2 tsp of salt 1/2 tsp of baking soda 1/2 tsp of fall warming spice 1/2 tsp of cinnamon scant 1/2 tsp of turmeric 1 cup of rolled oats (plus a bit more to sprinkle on top) 1/2 cup of roughly chopped walnuts Preheat the oven to 350 degrees. Grease or parchment a small loaf pan (mine is 8.5x4.5x2.5).
In a stand mixer with the paddle attachment, beat together the mashed banana, yogurt, maple syrup, and vanilla until combined. Turn down to med-low and beat in the eggs one at a time. In a separate bowl, whisk together the flour, salt, baking soda, warming spice, cinnamon, and turmeric. On low again, (so you don't cover yourself) slowly add in the flour mixture to the wet ingredients until the batter just comes together, don't over-mix!! Lastly, gently fold old in the oats and walnuts. Pour the batter into the loaf pan and sprinkle some oats over the top. Place in the oven on the middle rack for 55-60 minutes or until fully cooked through and a knife comes out clean.* Let cool in the pan for 10 minutes or so then transfer to a cooling rack. Let it cool completely or at least until it's no longer hot (just barely warm) before cutting it.** Notes: *The knife test is hard with this one since you will have some banana chunks throughout that may coat it. Use your best judgment, it should be done after 60 minutes. Also, check your bread at about 40 minutes, if it's looking dark brown already on top, cover it with a foil tent to prevent burning. I covered mine for about the last 10 minutes or so but it will depend on your oven. ** If you cut your bread while it's hot, all the moisture and air will escape and it will become dense. You can always reheat it or toast it after. This cake is like a cinnamon bun, pumpkin pie, and pecan pie all tied into one. Make it for the sole fact that your entire house will smell like freshly baked cinnamon rolls and toasted pecans. It's mouth watering, for real.  Then, you pour the maple glaze over the top and you're speechless. Try not to devour it right at that moment, I dare you.  The best part about this cake? You can call it a guilty pleasure for how amazing it is BUT you don't have to feel guilty at all. Life's too short not to enjoy a sweet treat.
Pumpkin & Pecan Crumble Oatmeal Cake Cake Batter 3/4 cup of boiling water 1/2 cup of quick oats 1/4 cup of maple syrup 1/2 cup of light brown sugar 2 (heaping) Tbsp of pumpkin puree 1 egg - room temperature 3/4 cup + 2 Tbsp of all purpose flour 1/2 tsp of baking soda 1/2 tsp of cinnamon 1/4 tsp of salt Pecan Crumble 1/2 cup of chopped pecans 1/4 cup of light brown sugar 1/2 tsp of cinnamon 1/8 tsp of salt 2 Tbsp of coconut oil - melted Maple Glaze 1/2 cup of confectioners (powdered) sugar 1 Tbsp of vanilla almond milk (or milk of choice & add 1/4 tsp of vanilla extract) 1 Tbsp of maple syrup Cake Batter
Preheat the oven to 350 degrees. Parchment or grease an 8 inch square baking pan. Start by making your oatmeal base, combine the boiling water & quick oats then set aside. In a separate large bowl, whisk together the flour, baking soda, cinnamon, and salt. To your oatmeal base, add the maple syrup, brown sugar, pumpkin, and egg. Mix together until well combined. Add this wet mixture into your flour mixture and whisk together until just combined. If your batter seems dry, you can add more water little by little until it's smooth. Don't over mix! Pour cake batter into pan and spread out evenly. Set aside and make your pecan crumble topping. Pecan Crumble Combine all ingredients in a small bowl and toss together until the pecans are all coated. Sprinkle the crumble over the top of the cake batter. Place the cake in the oven (on the middle rack) for 25-30 minutes until fully cooked through and a toothpick (or knife) comes out clean. Let the cake cool in the pan for 10-15 minutes then transfer to a cooling rack. Once it's cool, you can make your glaze. Maple Glaze Whisk together all ingredients in a small bowl until smooth. Use the whisk to glaze your cake using a zig zag pattern or if you prefer dumping it on top, that works too! :P  Banana Blueberry MuffinsServings: 12 muffins 2 cups of spelt flour (or whole wheat) 3 tsp of baking powder 1/2 tsp of salt 1 tsp of cinnamon 1/4 cup of light brown sugar 1/4 cup of cane sugar 1/4 cup of coconut oil - melted 1.5 large bananas - mashed (about 3/4 cup) 2 Tbsp of maple syrup 2 tsp of pure vanilla extract 3/4 cup of almond milk (or milk of choice) 1/2 cup of plain greek yogurt 1 cup of blueberries 1/2 cup of chopped pecans *Recipe can be vegan if you use a dairy free yogurt instead of greek. Preheat oven to 350 degrees and line muffin tin with baking cups.
Whisk together the flour, baking powder, salt, and cinnamon. In a separate bowl, beat together the coconut oil with the brown and cane sugar until smooth. Add the banana and whisk together. Mix in the maple syrup, vanilla, yogurt, and milk until well combined. Fold the wet ingredients into the dry until just combined, being careful to not over-mix. Lastly, fold in the blueberries and pecans. Scoop the batter into the muffin tin then place in the oven to bake for 20-25 minutes until the knife comes out clean. One year for Halloween I dressed as the cookie monster and I swear it was the most fitting costume ever. I have such a sweet tooth and I could eat cookies every day for every meal if you let me. Lately, I've been picking up almond fig biscotti from my favorite local coffee shop Thinking Cup. There's something about dipping biscotti in coffee that makes me feel like I slightly fit in with the neighborhood Italian culture. To me, it's more of identifying with the ritual of taking a mid-day break to let the world stop, if even for a moment, to sip and savor the coffee while occasionally dipping the biscotti in to enhance it's nutty, roasted flavor.  Because biscotti are twice baked, they develop a crunch factor that is addicting. These biscotti are egg and butter free so snack freely my friends. Spelt flour's mildly sweet and nutty profile adds a whole 'nother level of flavor to these cookies while contributing fiber and a long list of vitamins/minerals. Add in some cinnamon, honey, and almonds then we're talking mellow, sweet, gimme more biscotti.  Honey Cinnamon BiscottiServings: ~ 16 biscotti 2 cups of spelt flour 3/4 cup of almond flour 1/2 cup of sugar 1 cup of almonds 1/2 tsp of baking soda 1/2 tsp of baking powder 1/2 tsp of salt 1-1.5 tsp of cinnamon 1/2 cup of water 1/2 cup of honey 1/4 tsp of pure vanilla (or almond) extract Preheat oven to 350 degrees. Grease or parchment a cookie sheet. Combine dry ingredients in a large bowl and mix well. Combine wet ingredients in a separate small bowl and mix well. Pour wet ingredients into dry ingredients and fold together until dough forms (I find using your hands is the best way!) Divide the dough in half. Form each half into a small loaf shape and place onto cookie sheet, making sure to leave enough space in between them. Place in the oven for 30 minutes; remove from oven and let cool for 10 minutes. Turn down the oven to 325 degrees. Once cool, slice horizontally into about 1/2 inch slices. Put the slices cut side up back onto the cookie sheet and place in the oven for another 20-25 minutes until the biscotti is golden brown.  Giada De Laurentiis has always been one of my favorite Food Network stars. Maybe it's her beach view kitchen or her sexy paddle boarding husband or perhaps, it's just the simplicity of her recipes. This nutritimentation was inspired by watching her make Mini Almond Butter & Strawberry Muffins. I couldn't resist the itch to make my version of these, I mean c'mon, the strawberry jam oozing out of the middle, are you kidding!?   Almond Butter & Strawberry Chia MuffinsServings: 8 large muffins 1/2 cup of oat flour 1/2 cup of spelt flour 1/2 tsp of baking soda 1/2 tsp of salt 1/4 tsp of baking powder 1/2 tsp of cinnamon 1 cup of almond butter 1/2 cup of pure cane sugar 1/4 cup of coconut oil - melted 2 tsp of pure vanilla extract 1/2 cup of plain yogurt (or dairy free yogurt) strawberry chia jam* Preheat the oven to 325-350 degrees.* Fill muffin tins with baking cups. In a medium bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the almond butter, sugar, coconut oil, vanilla, and yogurt then mix well. Fold in half of the dry mixture into the wet mixture until combined. Repeat once more with the remaining dry mixture. Fill the individual muffin tins halfway with the dough mixture then add a layer of 1 Tbsp of strawberry jam on top followed by another scoop of dough. They will be filled just about to the top of the baking cup. Bake for 25-30 minutes until the muffins are golden brown. Let cool to touch then remove from pan and serve warm or place on a cooling rack to finish.  Notes:
*You can find the recipe for strawberry chia jam in my Nutritimentation Cookbook :) *Giada's recipe called for 325 degrees but I know my oven runs at a lower temp so I set it to 350. Today was one of those mornings I just felt productive. I baked some muffins, ate one of those muffins, took some snap shots of the muffins, anddddd... even prepped some turkey burgers for dinner (I know, you thought I was going to say something else about these muffins). I freaking love muffins. Especially fluffy, warm and toasted muffins topped with melted butter (or in this mornings case, almond butter). Let's call these a lighter version of your typical muffin because you won't feel heavy in the you know what afterwards. If the sweet smell of baked apples, cinnamon, and cardamom isn't enough to get you to try these, I don't know what is.  Thanks to our good friends spelt and oat these babies are also filled with fiber and protein to help power you through your productive morning :)  Vegan Apple Cardamom MuffinsServings: 8 large muffins DRY: 1 cup of spelt flour 1 cup of oat flour 1/4 cup of brown sugar 2 tsp of baking powder 1/2 tsp of baking soda 1.5 tsp of cinnamon 1/2 tsp of cardamom 1/2 tsp of salt WET: 3/4 cup of unsweetened applesauce 1/4 cup of almond milk 1 tsp of apple cider vinegar 1/4 cup of maple syrup 1/4 cup of coconut oil - melted 1 tsp of pure vanilla extract Preheat oven to 350 degrees. Place baking cups into muffin pan. In a large bowl, whisk together DRY ingredients until well combined. In a separate small bowl, combine WET ingredients and mix well. Pour wet mixture over dry mixture and gently fold/stir together. Be careful to not over-mix! Pour batter evenly into each muffin tin (filling right to the top of the baking cup for large muffins). Bake for 20-25 minutes until golden brown. Let cool in the pan for 5-10 minutes then feel free to enjoy warm or place on a cooling rack to finish.
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