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!
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.
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! 🙂
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!
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
Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners or spray with oil.
Sautee apples in a skillet with butter and sprinkle of cinnamon until soft. Set aside.
Combine pumpkin puree, almond milk, brown sugar, oil, vanilla extract and egg in a large bowl.
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.
Add apples and oats and stir again lightly until just combined. Spoon into muffin tin filled to the top. Sprinkle oats on top (optional).
Bake for 22-24 minutes or until golden brown and a fork comes out clean.
Refrigerate to ensure freshness.
* adapted from Minimalist Baker's Vegan Pumpkin Apple Muffins
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!
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.
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!
Preheat oven to 350 degrees F. Butter the inside of an 8-inch square baking pan.
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.
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.
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.
It is good served fresh out of the oven, warm.
It is also incredibly good if you allow it to cool for 3 hours and it becomes more like pumpkin pie!