Pumpkin Apple Muffins

A couple of weeks ago, I was feeling tired and not excited to go to the office so I stopped at a local cafe and picked up a pumpkin scone. It was so good and literally made me so happy! I immediately said I wanted to bake some pumpkin goodies so I could always receive this instant satisfaction. I printed a bunch of recipes including a version of these Pumpkin Apple Muffins, but never got around to making them…until today. I made a pumpkin chili on Sunday to have for the week and the leftover pumpkin was starring at me, asking to be made into a yummy baked good!

This morning, I was rolling around in bed and debating whether I should try to go back to sleep, work out or just sip coffee on the couch. I decided to sip coffee on the couch and enjoy some quiet alone time. As soon as I opened the fridge I saw the pumpkin and apple and got inspired. I pulled out all the ingredients and got to work at 6:15am.

And I am so happy I did!

Pumpkin Apple Muffins

These are the perfect Fall treat without making you feel guilty at all. There is a small amount of sugar and the calories are only 151 per muffin which is way better than anything you typically get at a cafe or store.

Pumpkin Apple Muffins

Emerson and I enjoyed them together this morning! She woke up as I was finishing combining all the ingredients and helped me put them in the muffin tin. Check out my Insta story today if you want to see her chowing on a muffin! ūüôā

She is starting to get interested in helping me cook which is fun!I am going to have to think of some kid friendly recipes. Let me know if you have any!

Pumpkin Apple Muffins

Pumpkin Apple Muffins

Serving Size: 12

Calories per serving: 151


  • 1 cup unbleached flour
  • 1/2 cup whole wheat flour
  • 1/3 cup old-fashioned oats + extra for topping
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon + more for apples
  • 3/4 cup pumpkin puree
  • 1 cup almond milk
  • 1/2 cup brown sugar
  • 2 Tbsp coconut oil, melted
  • 1 egg, at room temp (so it doesn't harden the coconut oil)
  • 1 tsp vanilla extract
  • 2 apples, peeled, cored and diced
  • 1/2 Tbsp butter


  1. Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners or spray with oil.
  2. Sautee apples in a skillet with butter and sprinkle of cinnamon until soft. Set aside.
  3. Combine pumpkin puree, almond milk, brown sugar, oil, vanilla extract and egg in a large bowl.
  4. In a separate bowl mix flour, baking powder, baking soda, salt and cinnamon and mix together. Carefully and slowly fold the dry ingredients into the wet ingredients. Put about a 1/3 of the dry ingredients, at a time, into the wet ingredients and stir.
  5. Add apples and oats and stir again lightly until just combined. Spoon into muffin tin filled to the top. Sprinkle oats on top (optional).
  6. Bake for 22-24 minutes or until golden brown and a fork comes out clean.
  7. Refrigerate to ensure freshness.


* adapted from Minimalist Baker's Vegan Pumpkin Apple Muffins


What are your favorite fall pumpkin recipes? I had originally pulled this one after going apple picking, but I love it more for the pumpkin than the apple!

Are you an apple fan or a pumpkin fan? I eat apples almost every day but I love the seasonal excitement around pumpkin. There is nothing else like it!

10 Simple and Easy Apple Recipes

10 Simple and Easy Apple Recipes

My all-time favorite Fall activity is going apple picking. It brings back so much nostalgia from my child-hood, from the smell of the cider donuts to the cool brisk air. It’s a great excuse to bust out your fall gear, spend quality time with family and friends and make delicious apple recipes!

This past weekend, we ventured up to Applecrest Farm Orchard and spent the morning apple picking. It was SO much fun. I was so happy and literally am already making plans for next year… we have to arrive right when it opens to avoid the crowds, I need to wear my Bean boots and I might have to have Emerson get her face painted!Apple Picking 2017 Applecrest Farm2

We came home with a giant bag of apples. We will never be able to eat them all, so I was googling fun and easy recipes I could make. There are so many!! I decided to compile a list of the 10 most simple, easy to make apple recipes I found. I don’t know about you, but I do not have a ton of ingredients on hand and I also do not have a ton of time so when I look for a recipe it has to have minimal ingredients, be easy to make, require very little time and taste delicious. I mean, I’m not asking too much, am I!?

For instance, I don’t have apple brandy, I don’t have arrowroot, and I definitely don’t have any of those special extracts. But I do have cinnamon, vanilla extract and lots of apples!10 Simple and Easy Apple Recipes

Here are the recipes. Enjoy!

  1. Applesauce in the Slow Cooker [never done it. have to try. plus, then I can use it in other recipes listed below.] via The Kitchn
  2. Homemade Apple Cider¬†[because what’s better than a hot cup of cider on a cool fall day.] via All Recipes
  3. Baked Apple Stuffed with Oatmeal Brown Sugar [anything single serving is a win in my book. #portioncontrol]via The Kitchn
  4. Apple Pie Bites [had to include some sort of apple pie treat] via the Blond Cook
  5. Cinnamon Apple Quinoa Salad [I figured I needed to throw in some real food. not just desserts and treats] via Love and Zest
  6. Apple Cinnamon Baked Oatmeal [oat bakes are the best breakfast for a working mom on the go; the feed both mom and kid, perfect!] via Five Heart Home
  7. Apple Pumpkin Muffins [because Minimalist Baker and muffins are two of my favorite things!] via Minimalist Baker
  8. 5 Ingredient Apple Crisp¬†[give me all the 5 ingredient recipes you can. This mom is all about ease and convenience!] via Carrots ‘N Cake
  9. Crock Pot Apple Cinnamon Steel Cut Oatmeal [it meets all the requirements. Crock pot = easy, apple = duh, Oatmeal = yum] via PB Fingers
  10. Apple Cinnamon Blondies [these just look like the ultimate treat and I have to try them.] via Bakerita

What is your favorite apple recipe!? Please share! Maybe I will try to make that too ūüôā

Blueberry Lemon Breakfast Oat Bar

I am always trying to find quick, easy meals I can prepare in advance so I can just grab ‘n go in the morning as we are rushing out the door to daycare and work. I love making egg muffins or oat bakes because you just have to mix up the ingredients and throw it in the oven.

This week, I was lazy and didn’t do any meal prep on Sunday. I woke up on Monday morning bummed I didn’t have anything ready for the week so naturally I decided to start meal prepping at 6am. I quickly threw together this recipe and I am super happy with how it came out. It is moist, but not too moist, and sweet, but not too sweet. It is filling and easy to make and it will last you all week which means it meets all my criteria!

Blueberry Lemon Breakfast Oat Bar

Emerson even ate it for dinner last night which is an added bonus. I love when we have meals prepped that the whole family can enjoy!

This breakfast was inspired by Tone It Up Blueberry Lemon Zest Muffins. I added some protein and took out some sugar. You can drizzle with maple syrup or top with a dallop of peanut butter. Both would be amazing additions to this berry delicious breakfast!

Blueberry Lemon Breakfast OatBar

Blueberry Lemon Breakfast Oat Bar

Prep Time: 5 minutes

Cook Time: 15 minutes

Serving Size: 6

Calories per serving: 140


  • 1 1/2 cups whole grain oats
  • 1 scoop Tone It Up Vanilla Protein
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 lemon, juiced (save the rind for zest at the end, optional)
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 banana, mashed
  • 2 Tbsp. maple syrup
  • 1/2 cup unsweetened almond milk
  • 1/2 cup fresh or frozen blueberries
  • coconut oil spray


  1. Preheat the oven at 350 degrees
  2. Combine all dry ingredients in a bowl
  3. In a separate bowl, combine all the wet ingredients (except blueberries)
  4. Add the wet ingredients to the dry ingredients and mix together
  5. Fold in the blueberries
  6. Spray a baking pan with coconut oil spray and add mixture
  7. Bake for 15 minutes or until a toothpick comes out clean
  8. Sprinkle with lemon zest


Veggie Egg Bake

This week, I have made a serious effort to prep my food and plan ahead so I make healthy decisions. I chopped a lot of veggies, cooked chicken and quinoa and made an baked egg dish to have for breakfast. All the prep has been really helpful and I have been much more controlled in my eating and snacking because I am properly fueled through all my meals. Meal Prep2

I am always looking for easy and convenient breakfast options because I am frequently eating at my desk at work. The Veggie Egg Casserole I made this week is by far the easiest, healthiest and most convenient thing I have made in a while. It is loaded with veggies and protein packed eggs.

Easy Veggie Baked Egg Casserole

Eggs are my favorite thing to have in the morning. Every weekend, Vinnie and I always make some sort of egg breakfast. I have been trying to figure out how to eat eggs during the work week and this recipe fit the bill. I love the ability to wake up in the morning, cut a slice of the egg bake, heat it up and I’m good to go.

Easy Veggie Baked Egg Casserole

I paired my eggs with a side of salsa and grapefruit slices and Vinnie sandwiched his between an English muffin. Easy Veggie Baked Egg Casserole

Veggie Egg Bake


  • 1/2 Cup Mushroom
  • 1/2 Red Pepper
  • 1/2 Onion
  • 1/2 Cup Tomato
  • 2 1/2 Cups Kale
  • 1 Tbs Butter
  • 1/2 Cup Egg Whites
  • 5 Eggs
  • 1/2 Cup Unsweetened Almond Milk
  • 1 tsp Oregano
  • 1 tsp Red Pepper Flakes
  • Salt & Pepper


  1. Preheat the oven to 350 degree
  2. Chop the mushrooms, red , onion and tomatoes
  3. In a large skillet, melt butter and add chopped veggies. Cook for 4-5 minutes, until the veggies are soft. Add Kale and cook until the kale is wilted.
  4. In a separate bowl, crack the 5 eggs and add egg whites. Mix together until blended. Add almond milk and spices
  5. Grease a 8x8 casserole dish, pour veggie mixture in and spread evenly along the bottom of the dish.
  6. Pour the egg mixture over the veggie mixture and ensure it is spread evenly and coats all the veggies.
  7. Bake in the oven for 20 minutes
  8. Take out and let cool for 5 minutes before eating. Enjoy!

While I have breakfast figured out for the week, I have been eating some great meals for lunch and dinner as well.

For lunch, sauteed tofu [I never eat tofu, but I am sick of always eating chicken so I gave it a whirl and I am loving it – it’s such a nice change to my typical lean protein choices.], brussels and cole slaw.

Brussels, quinoa and cole slaw

With all the snow, I have been relying heavily on my crock pot. It’s the perfect tool for snow days. It makes your house warm, cozy and smell delicious.¬†On Monday during the storm I made a crock pot chicken dish based off Gina at¬†Skinny Taste’s recipe¬†for Chicken Ropa Veija [I don’t even know what that means, eek!!]. It was really good and flavorful.

Crock Pot Chicken Ropa Vieja, Quinoa and Spinach


Today, I am linking up with Jenn for WIAW. I hope you enjoyed it!

Do you have any easy go-to meals you make for breakfast?

Whats your favorite meal you’ve eaten this week?

Turkey Beer Chili

I am back from a whirlwind weekend trip in Michigan for work. It was full of back-to-back meetings and presentations. The weather in Michigan was super cold and snowy. I woke up on Sunday morning a couple inches of snow accumulation on the ground. I went to Starbucks for breakfast and between the red cups and the snow on the ground, it really felt like the Holidays were coming! Starbucks Coffe On A Snowy DayBefore then, I was feeling overwhelmed by how quickly Christmas was coming, but I have to say seeing snow, drinking hot coffee and sitting in Starbucks made we excited. This is always my favorite time of year, it just came really fast this year. 2014 has been a total and complete blur.

Snowy Day Of Flying

I was nervous that I wouldn’t make it home, because it was so snowy. We had to be de-iced but there were no major delays and I made it home on-time. Vinnie¬†picked me up and brought me home to a house smelling absolutely amazing. I had left a magazine tear on the kitchen counter of few Runner’s World Chili recipes that I wanted to try and Vinnie went ahead and decided to make one for dinner. It was such a great surprise!¬†The article had 3 recipes and of course, he picked¬†the Beef and Beer Chili because what guy doesn’t like beer and beef! He did make a few small tweaks to make it a little leaner and add more flavor.

Runners World Chili Power Recipes

Vinnie and I love chili, we make it all the time on the weekend and eat leftovers for lunch through out the week. This chili was really good and satisfying. We topped it with shredded cheddar cheese and tortilla chips for a creamy and crunchy bonus!

Turkey Beer Chili

Turkey Beer Chili
This classic combo is both filling and satisfying.
*recipe adapted from Runners World

1 pound ground turkey
1 yellow onion, diced
2 cloves garlic, minced
1/2 red bell pepper, diced
1/2 cup dark beer
1 can (15 ounces) diced fire-roasted tomatoes
2 tablespoons chili powder
1/2 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 can (15 ounces) kidney beans, drained

Heat a large soup pot over medium-high heat. Add turkey and cook until just barely pink, breaking meat into crumbles while cooking. Add onion, garlic, and bell pepper. Cook 2 minutes, or until beginning to soften. Add beer and scrape to release any browned bits stuck to the bottom of the pot. Add tomatoes (with their juices). Stir in spices. Gently stir in beans. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally. Serves 4.

Per serving: 267 cals, 27 g carbs, 5 g fiber, 27 g protein, 5 g fat


Pumpkin Pie Bar

Pumpkin Pie Bar

It has been almost 3 months since our wedding. Crazy how fast time flies but it’s all good because¬†I am really enjoying married life. It is fun to come to my husband every day! We have gotten into a nice routine of relaxing and catching up with friends. However, all this fun and socializing usually comes with wine and food.¬†As most brides do, leading up to the wedding I was conscious of my diet and worked out consistently with a good blend of cardio and toning. I would say I did a pretty good job of getting into the shape I wanted, but I wasn’t 100% happy. Even so, my dress fit, I was happy and I had an incredible time.

Since the wedding, I have fallen out of¬†the routine a bit. Which¬†is totally ok, however and I am ready to get back into it. I am feeling very lethargic and unmotivated and I hate that. And to top it off, my stomach has been bothering me which is a problem that comes and goes. It often flairs up when I start eating more sugar, carbs and processed/fried foods and less veggies and protein. I get really bloated and have frequent pain and pressure. I really need to figure out my digestive issues in a more permanent¬†way, but for now I have learned if I eat really clean it will ease up a bit. These Pumpkin Bars I have been snacking on haven’t been helping my stomach problems or my sugar intack!

Pumpkin Pie Bar

In order to get back on track I need to stop making on my favorite yummy treats which will be hard because this is the best time of year to bake. But before I do, I want to share with you this awesome Pumpkin Pie Bar. I was at the¬†Fruit Center¬†Marketplace¬†(which is amazing – it’s like a local Whole Foods) and they were giving out samples of this delicious Pumpkin Treat. It was great so I immediately went home, pulled out the ingredients and decided to recreate it.

Pumpkin Pie Bar Ingredients

These bars are super good. I shared them with my family and friends and every time they asked me for the recipe. ¬†I had a lot of the oatmeal¬†crumble left over so I actually ended up buying more of all the pumpkin filling ingredients and making another batch. ¬†I highly recommend these for all your pre-Thanksgiving gatherings. Treats for all… Now if only I could resist my sweet tooth!

Pumpkin Pie Bar

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Serving Size: 9

Pumpkin Pie Bar


    Oatmeal Crust/Crumble:
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups quick oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 granulated sugar (or cane sugar)
  • 1/2 cup light brown sugar
  • 3/4 cup unsalted butter, melted (about 1.5 sticks
  • 1 teaspoon vanilla extract
  • Pumpkin Filling:
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 1/4 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/3 teaspoon ginger
  • 1 pinch cloves
  • 1/4 teaspoon salt
  • 1 whole egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 1/4 canned pumpkin
  • 1/3 evaporated milk


  1. Preheat oven to 350 degrees F. Butter the inside of an 8-inch square baking pan.
  2. First make the Oatmeal Crumble: In a mixing bowl, whisk together the flour, oats, baking soda, salt, granulated sugar and brown sugar. Mix until no clumps. Add the melted butter and vanilla extract, and stir with a fork mixed. Press half of the mixture into the greased pan and bake for 15 minutes.
  3. Next prepare the Pumpkin Filling: In another bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, whole egg, egg yolk and vanilla extract until smooth. Then, whisk in the pumpkin and evaporated milk until well blended and combined.
  4. Once the crust is finished baking, pour the pumpkin filling over the bottom crust and bake for another 15 minutes. Remove from the oven, sprinkle the remaining oatmeal mixture over the pumpkin filling (I had oatmeal mixture left over). Put the pan back in the oven and bake for another 20 - 25 minutes or until golden on top and the center only jiggles slightly.
  5. It is good served fresh out of the oven, warm.
  6. It is also incredibly good if you allow it to cool for 3 hours and it becomes more like pumpkin pie!


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