Take A Bite Out of Boca

A South Florida Foodie's Guide to Culinary Adventures In & Out of the Kitchen

Easy Pumpkin Nutella Cookie Bars

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Need a last minute holiday dessert? These Easy Pumpkin Nutella Cookie Bars are the answer!

Easy Pumpkin Nutella Cookie Bars #SundaySupper

Sometimes I cheat when I bake. Cookie, cake and brownie mixes help so much when you need something quick, and you can easily jazz them up with additional ingredients. In this case, pumpkin cookie mix meets Nutella.

You really could use any variety of cookie mix for these bars, but since we’re smack dab in the middle of the holiday season, I chose pumpkin. And because I failed to share any pumpkin recipes with you before Thanksgiving, #FoodBloggerFail. I’m totally making up for it with these Easy Pumpkin Nutella Cookie Bars. All you need is a box of pumpkin cookie mix, butter, an egg and a jar of Nutella. No, you won’t be using the entire jar for the recipe. But I suggest keeping it out while you’re baking, with a spoon nearby, just in case you get hungry…

I’m sure you have plenty of holiday parties to attend, or maybe you’re hosting your own. If you’re like me, you prefer easy, no-fuss recipes that don’t take forever, especially because we’re busy with a trillion other things. These cookie bars are ready in less than 35 minutes and require no crazy ingredients you may have trouble finding. Simple, delicious, and holiday-friendly!

Easy Pumpkin Nutella Cookie Bars #SundaySupper

Speaking of the holidays, we’re talking Easy Holiday Party Recipes today for Sunday Supper. Caroline from Caroline’s Cooking is our host, and we’ve got a ton of great recipes for you to try.

Promise me you’ll make these Easy Pumpkin Nutella Cookie Bars at least once before the end of the year. Your friends will love you. Your family will love you. Your tummy will love you. Your waistline… maybe not, but hey, this is the time of year for indulging!

Easy Pumpkin Nutella Cookie Bars #SundaySupper

Easy Pumpkin Nutella Cookie Bars
 
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Need a last minute holiday dessert? These Easy Pumpkin Nutella Cookie Bars are the answer!
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 1 17.5 oz pumpkin cookie mix (I used Pillsbury Perfectly Pumpkin)
  • 1 large egg
  • 1 stick butter (1/2 cup), slightly melted
  • 1 jar Nutella
Instructions
  1. Preheat the oven to 375 degrees. Line an 8-inch square baking dish with parchment paper and set aside.
  2. In a large bowl, combine cookie mix, egg and butter and mix well.
  3. Spread a little more than half of the cookie dough into the prepared dish and smooth as evenly as possible.
  4. Use a spatula to spread a layer of Nutella over the cookie dough, covering the entire surface.
  5. Scoop the remaining cookie dough on top of the Nutella and spread to cover as much as you can.
  6. Bake for 25-28 minutes or until the top starts to slightly brown.

 

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pumpkin Chocolate Chip Cake Squares

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Disclosure: Thank you to Stonyfield, King Arthur Flour, Silpat and Dreamfarm for sponsoring this post. As always, all opinions are 100% my own. 

With all the heavy holiday treats around during this time of year, these healthy Pumpkin Chocolate Chip Cake Squares are a tasty and welcomed break!

Pumpkin Chocolate Chip Cake Squares #StonyfieldBlogger

NO eggs. NO butter. NO oil. NO added sugar. Have I lost you? What’s dessert without these ingredients? DELICIOUS, that’s what. During the holidays, we’re bombarded with cookies and cakes and so many sweet treats that it’s not surprising to want something at least a little bit healthier. No worries — I’ve got you covered with these Pumpkin Chocolate Chip Cake Squares. And yes, they do contain dark chocolate chips. Because, let’s be real, we all still crave chocolate even if we’re trying to eat better.

Pumpkin Chocolate Chip Cake Squares #StonyfieldBlogger

Thanks to some minor ingredient tweaks from some of my go-to brands, these cake squares are a cinch to make — and even easier to gobble right up. Pumpkin Chocolate Chip Cake Squares are naturally sweetened with honey and feature Stonyfield Organic Greek Yogurt and white whole wheat King Arthur Flour, two of my favorite brands for baking.

Pumpkin Chocolate Chip Cake Squares #StonyfieldBlogger

Speaking of baking, sometimes I wish precision wasn’t so important. But it really is. Tablespoons vs. teaspoons, 1/2 cup vs. 2/3 cup — so many measurements to keep up with! Thanks to Dreamfarm, there’s a new product that any home baker needs in their kitchen. If you’re still on the hunt for Christmas or Hanukkah gifts, THIS is it! Levoons are leveling measuring spoons. Squeeze the tiny handle on the side to make a scraper swipe across the top and push off all any excess ingredient. The set of 4 spoons easily snaps together for storage and snaps apart for using/cleaning separately. These were a huge help when I made my Pumpkin Chocolate Chip Cake Squares, and will definitely make a difference in all your holiday baking this season.

Pumpkin Chocolate Chip Cake Squares #StonyfieldBlogger

You know what else I love to use when baking for the holidays — especially when it comes to cookies? A SILPAT non-stick baking mat! These make cookie-baking so much easier. They’re great for sticky materials like a gooey batter, taffy, caramel, and of course cookie dough. I like to use it for roasting veggies too — but we’re talking desserts here. Though I did not use a Silpat mat when making Pumpkin Chocolate Chip Cake Squares, I will be using one to bake cookies for the holidays, that’s for sure!

Pumpkin Chocolate Chip Cake Squares #StonyfieldBlogger

Back to those Pumpkin Chocolate Chip Cake Squares I was telling you about before I totally got distracted and basically gave you the best gift ideas for your baker-friends…

Pumpkin Chocolate Chip Cake Squares #StonyfieldBlogger

YOU NEED TO MAKE THEM NOW. End of story.

Pumpkin Chocolate Chip Cake Squares #StonyfieldBlogger

Pumpkin Chocolate Chip Cake Squares
 
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Prep time
Cook time
Total time
 
With all the heavy holiday treats around during this time of year, these healthy Pumpkin Chocolate Chip Cake Squares are a tasty and welcomed break!
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 1½ cups canned pumpkin
  • ½ cup plain nonfat Stonyfield Organic Greek Yogurt
  • ⅔ cup honey
  • 2 tsp apple cider vinegar
  • 1 cup King Arthur Flour white whole wheat flour
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • ½ tsp pumpkin pie spice
  • ⅔ cup dark chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line an 8-inch square baking pan with parchment paper and set aside.
  3. In a medium bowl, combine pumpkin, Greek yogurt, honey and apple cider vinegar. Let sit for about 10 minutes.
  4. In a separate bowl, mix flour, baking powder, salt and pumpkin pie spice.
  5. Add to the wet ingredients, stirring until just combined.
  6. Stir in the dark chocolate chips.
  7. Bake for 30 minutes.
  8. After 30 minutes, turn off the oven but do not open the oven door.
  9. Let sit for another 5 minutes before removing to let cool for at least 1-2 hours before serving. Speed up cooling time by putting into the refrigerator.
  10. Store in an airtight container in the fridge to keep fresh.
Notes
Adapted from Chocolate Covered Katie's Pumpkin Snack Cake with Maple Greek Frosting: http://chocolatecoveredkatie.com/2016/09/22/pumpkin-snack-cake-recipe/

Flourless Peanut Butter Pumpkin Spice Cookies #LeftoversClub

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Forget candy — I want these Flourless Peanut Butter Pumpkin Spice Cookies in my Trick or Treat bag!

Flourless Peanut Butter Pumpkin Spice Cookies #leftoversclub

Once we hit fall, pumpkin is everywhere. You can go sweet or savory with this versatile ingredient, using the actual pumpkin itself, puree, or the super popular spice mix, Pumpkin Pie Spice. Big time brands totally jump on the bandwagon too. A certain cookie recently released a pumpkin pie spiced version, and one of my favorite chocolate candy companies released pumpkin spice LATTE after the oh-so-popular coffee drink. I’m in pumpkin heaven, as I’m sure you are too.

Flourless Peanut Butter Pumpkin Spice Cookies #leftoversclub

My friends in the #LeftoversClub decided to make this month’s theme Halloween, and what’s more Halloween-ish than a pumpkin?! I wanted to pair the holiday symbol with yummy flavor — peanut butter! One of my favorite Halloween candies has always been Reese’s Peanut Butter Cups. I can remember dumping out my Trick or Treat bag (an oversized pillowcase) and picking out all the Reese’s. I gave a lot of my Halloween candy to my dad for his sweet tooth, but he was not allowed to touch the Reese’s! To keep with this month’s Halloween theme, I combined my love of pumpkin and peanut butter — and those freaking amazing Pumpkin Spice Latte M&M’s — into one super delicious (and flourless!) batch of Flourless Peanut Butter Pumpkin Spice Cookies.

Flourless Peanut Butter Pumpkin Spice Cookies #leftoversclub

My #LeftoversClub partner this month is Myeshia of InsideMaddiesKitchen. I hope she enjoys these Flourless Peanut Butter Pumpkin Spice Cookies as much as I did. As a side note, these would totally freeze well if you wanted to make them ahead of time to give out to your Trick or Treaters instead of those boring old candy bars. 😉

Flourless Peanut Butter Pumpkin Spice Cookies #leftoversclub

5.0 from 1 reviews
Flourless Peanut Butter Pumpkin Spice Cookies
 
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Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 cup chunky peanut butter
  • 1 tsp pumpkin pie spice
  • ½ cup Pumpkin Spice Latte M&M's
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine sugar, egg, peanut butter and pumpkin pie spice in a bowl and mix well.
  3. Stir in the M&Ms.
  4. Use your hands to roll out medium-large size balls and arrange on the prepared baking sheet. Flatten each ball with your hand or the back of a fork.
  5. Bake for 12-14 minutes.
  6. Allow to cool for 5 minutes before transferring to a wire rack to completely cool.

Check out what the rest of the #LeftoversClub made today!

Gooey Pumpkin Pie Fudge

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Thanksgiving may be over, but I’m back with more pumpkin! And #sorrynotsorry, I’m not done with it yet. There are still pumpkin and cinnamon-filled morsels in my cabinet to use in cookies, and pumpkin ale in my fridge to make beer bread. But first — Gooey Pumpkin Pie Fudge.

gooey pumpkin pie fudge

This stuff is GOOOOOOD. And healthy! It’s filled with vitamins, protein and lots of fiber. These tasty little treats were my gift to my fellow workout-a-holics who all gathered together for a 2-hour spin class on the morning of Thanksgiving. Work out hard so you can eat that gluttonous Thanksgiving Day feast, right?! The instructor, Michelle, is a good friend of mine — she loves to go all out for the holiday workouts, even putting together little goodie bags of treats to keep up your glycemic index during the intense workout she’s about to give you.

I offered to make something yummy and nutritious to include in these bags — that’s how this Gooey Pumpkin Pie Fudge was born. I intended for my contribution to be kind of a granola or energy bar, but this was a bit of an experiment, so who knew what it would out to be? The result at first was more of a pie filling — too loose to even lift out of the pan, even after refrigerating for over 2 hours! Then I put the pan in the freezer to see if it would harden up a little more. It did, but it wasn’t bar texture. It wasn’t something I’d pick up with my hands and eat, but it wasn’t as wet as it was in the beginning.

gooey pumpkin pie fudge

Fudge, it is! These little bites are filled with fall, with all the inviting smells and tastes of your typical pumpkin pie — even the graham cracker crust is there! I crushed up graham crackers and included it in the mixture to make sure I wasn’t leaving out any part of this iconic Thanksgiving dessert. It was only fitting to gift everyone with something appropriate for the holiday, and I couldn’t skimp on any part. Although there’s no whipped cream on top, this Gooey Pumpkin Pie Fudge was the perfect bite-size treat to help us all get through a grueling 120 minutes of jumping up and down from the saddle, sprinting as fast as we can, and climbing until we can’t feel our legs.

Pumpkin pie is one of my favorite parts of Thanksgiving. I know I went on a bit of a bender last week, going on about how pumpkin by itself has no flavor, and I still think that, but pumpkin pie is so much more than just pumpkin! It’s the cinnamon, the nutmeg… all that pumpkin pie spice to make us feel warm and cozy. It’s the crisp, sweet graham cracker crust. It’s the way the knife slides effortlessly into the pie, creating a perfect slice for you to enjoy. So many things about pumpkin pie make us feel good, and after a good workout,  that’s exactly what you want to eat — something that makes you feel good. Gooey Pumpkin Pie Fudge does just that!

gooey pumpkin pie fudge 

5.0 from 1 reviews
Gooey Pumpkin Pie Fudge
 
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These little bites are filled with fall, with all the inviting smells and tastes of your typical pumpkin pie — even the graham cracker crust is there
Author:
Recipe type: Dessert
Ingredients
  • 18-20 pitted Medjool dates
  • 1 15 oz. can pumpkin puree (not pumpkin pie filling)
  • 6 graham crackers sheets, crushed
  • 1 cup instant oats
  • ½ cup vanilla protein powder
  • 2 tbsp pumpkin pie spice
  • 1 tbsp cinnamon
Instructions
  1. Put all ingredients in a food processor and pulse on high until completely combined.
  2. Pour mixture into a 9x13 nonstick or metal baking dish and use a spatula to spread evenly covering the entire pan. Place in the freezer to set for at least 2 hours.
  3. Remove and cut when ready to serve.

 

Pumpkin Butter Swirl Fudge Brownies

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Chocolate, say hello to your new best friend! Pumpkin is highlighted in these  Pumpkin Butter Swirl Fudge Brownies  in two ways — pumpkin butter and pumpkin spice coffee creamer!

pumpkin butter swirl fudge brownies

Tomorrow is Thanksgiving, and most of your dessert tables will have a beautiful pumpkin pie (mine has pumpkin CHEESECAKE that we all pretty much devour without ever coming up for air), so let’s take a moment to talk about that star ingredient: pumpkin. It’s actually kind of bland. Be honest — do you really like the taste of pumpkin puree by itself? No. You don’t. You love it mixed with cinnamon, nutmeg, and allspice — better known as Pumpkin Pie Spice. You love it mixed with chocolate chips, caramel, or cream cheese. You even love it mixed with savory ingredients with cheddar cheese or chickpeas. But alone? Nah. You can deny it all you want, but you know it’s true. 

Pumpkin is just…meh. But we are all trained to love it during the fall months. In fact, we go CRAZY for Pumpkin Spice Lattes and Pumpkin Cheesecake. It’s a flavor that screams fall and we all follow the trend unabashedly. I’m not saying it’s a bad thing — I am guilty of indulging in my fair share of pumpkin during the season. So far this year, I’ve made Pumpkin Cookies and Pumpkin Coffeecake Muffins. I haven’t paired my pumpkin with chocolate yet, which is kind of a no-no for us food bloggers. Pumpkin and chocolate go really well together. Rich, fudgy chocolate brownies welcomes pumpkin with open arms. 

Pumpkin Butter Swirl Fudge Brownies are no exception. Have you ever had pumpkin butter before? It’s like a sweeter, creamier version of pumpkin puree. I got mine at Trader Joe’s. I’m not really sure where else you can find this yummy spread; if you’ve found it anywhere else, let me know! It is not the same texture and consistency as regular butter. In fact, I have no idea why it’s even called butter. It’s really not the same thing. I don’t get why any of those fruit “butters” are called butters. Let’s just call it a spread. A sweet, super tasty, dessert-like spread. Swirled into chocolate fudge brownies. 

2014-11-24 00.57.32

Oh yeah, and I used pumpkin-spiced coffee creamer in the brownies too. Can you even handle this chocolate-pumpkin deliciousness?! I almost couldn’t. I had to pawn off these Pumpkin Butter Swirl Fudge Brownies to my friends so I wouldn’t eat all of them. It’s a good thing I have nice friends who will take all of these treats I bake off my hands. Otherwise, I’d be stuck eating every last one of them. My pants would hate me.

Now before we go all chocolate-peppermint and Christmas cookie crazy, let’s get in a few more bites of pumpkin — but only if it’s paired with all the glorious flavors of fall. And chocolate. Lots and lots of chocolate.

pumpkin butter swirl fudge brownies

 

Pumpkin Butter Swirl Fudge Brownies
 
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Chocolate, say hello to your new best friend! Pumpkin is highlighted in these Pumpkin Butter Swirl Fudge Brownies in two ways — pumpkin butter and pumpkin spice coffee creamer!
Author:
Recipe type: Dessert
Ingredients
  • 1 box Betty Crocker Supreme Brownie Mix
  • 1 egg
  • ½ cup coconut oil
  • ¼ cup pumpkin spice coffee creamer (I used Bailey's)
  • 1 cup pumpkin butter (I used Trader Joe's)
Instructions
  1. Preheat the oven to 325 degrees. Spray a 8-inch nonstick pan with cooking spray and set aside.
  2. In the bowl of a stand mixer, add the cake mix and chocolate fudge (this is included with the mix), egg, coconut oil and pumpkin spice coffee creamer.
  3. Beat until the cake mix is fully incorporated.
  4. Pour the batter into the prepared pan and use a silicone spatula to smooth out the top.
  5. Scoop spoonfuls of the pumpkin butter over each of the corners of the brownie batter and use a knife to swirl it around. Add more pumpkin butter until just about the entire top is covered with the swirls.
  6. Bake for 40-42 minutes or until a toothpick comes out of the center clean.
  7. Allow to cool completely before cutting.

 

DIY Pumpkin Puree from Culinary Adventures with Camilla

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Camilla must know how much I love pumpkin because today she’s teaching us all how to make our own pumpkin puree — no more of that canned stuff, this is the real deal!

Sankaya1b-1a

If you’re anything like me, October is the advent of pumpkin season. It’s the time of year when “pumpkin spice” gets tossed into everything from a four dollar coffee confection to scratch-and-sniff stickers, and from every baked good imaginable to seasonal ales.

Don’t get me wrong, I am right there on the pumpkin wagon. One year I ate so much pumpkin that I had an allergic reaction. Dead serious. So, now, during pumpkin season, I limit my pumpkin culinary creations to one per week.

Almost all of my pumpkin creations begin with pumpkin puree. Don’t buy it in a can, please. If you can wield a knife and turn on your oven, you can make your own pumpkin puree.

Get a pumpkin. Cut a hole in the top of the pumpkin and scoop out the seeds – just like you would start a jack o’lantern. Fill the pumpkin half-way with water; you can add in lemon wedges or orange wedge, if you like. Bake in a 350 degree oven for 1-1/2 to 2 hours. It’s finished when you can easily press your thumb into the pumpkin flesh; it might take longer – or shorter – depending on the size and variety of pumpkin.

Let cool.

Gnocchi6-1a

Now the fun begins. Scrape the flesh out and make a puree, using a potato masher.

Now you’re ready for creating some pumpkin goodness.

Gnocchi1-1a

Sankaya1a-1a

Classic Pumpkin Cookies

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There’s nothing more comforting than biting into a pillow-soft cookie filled with all the flavors and aromas of fall. A heavy dose of pumpkin pie spice and even more cinnamon make these Classic Pumpkin Cookies the perfect treat to start off the season.

classic pumpkin cookies

Fall is in the air and you know what that means — Pumpkin all the things! Can you believe yesterday was the first day of October? I celebrated by getting my first PSL of the season. You know it’s officially fall when you’re sipping on a Pumpkin Spice Latte from Starbucks! Another sign of fall? My intense need to bake with pumpkin puree. Pumpkin bread, pumpkin muffins, pumpkin cake — I don’t discriminate. I even like to put pumpkin in savory foods like this Pumpkin, Chickpea and Lentil Stew and can’t wait to experiment with more. Pumpkin pasta? Yes, please!

The funny thing about being a food blogger is that everyone you know loves to tell you about their favorite recipes. I take Spin every Sunday morning and before class starts, somehow the conversation always turns to baking. One of the regulars brought up a pumpkin cookie recipe she has been making every year with her son since he was a kid and said she would bring it in for me. The next week, there she was, recipe in hand. 

classic pumpkin cookies

This recipe for Classic Pumpkin Cookies is a great starter recipe. I think it would be great made into a loaf and studded with chocolate chips — and that is exactly what I plan to do on my next go-around. The recipe made about 50 cookies, so you know I was passing these out to just about everyone in my life. No one in their right mind can say no to Classic Pumpkin Cookies, especially when they are as soft and moist as these! Pumpkin puree adds such an amazing texture to baked goods, and all the pumpkin pie spice flavor really makes these the perfect fall treat. I’ve got a heavy hand when it comes to cinnamon, so I added even more on top of what’s included in the pumpkin pie spice. 

classic pumpkin cookies

We all need a recipe for Classic Pumpkin Cookies in our repertoire, and these should totally be yours!

classic pumpkin cookies

 

Classic Pumpkin Cookies
 
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There's nothing more comforting than biting into a pillow-soft cookie filled with all the flavors and aromas of fall. A heavy dose of pumpkin pie spice and even more cinnamon make these Classic Pumpkin Cookies the perfect treat to start off the season.
Author:
Recipe type: Dessert
Serves: 50 cookies
Ingredients
  • 1½ cups granulated sugar
  • 3 teaspoons pumpkin pie spice
  • 3 teaspoons cinnamon
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups pumpkin puree
  • ½ cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2½ cups ap flour
Instructions
  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
  2. In the bowl of a stand mixer, combine sugar, pumpkin pie spice, cinnamon, baking powder and baking soda.
  3. Add pumpkin puree, oil, egg and vanilla and mix well.
  4. Gradually add flour and mix on low-medium speed until well combined.
  5. Use a medium size cookie scoop to portion out onto the cookie sheet.
  6. Bake for 10-12 minutes.

 

Pumpkin Coffeecake Muffins #SundaySupper

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Made with Greek yogurt and pumpkin puree, Pumpkin Coffeecake Muffins are a tasty and nutritious option for anytime of day! 

pumpkin coffeecake muffins

I may be a girl who loves sunshine and the beach, but when it comes to seasons — fall is where it’s at. There is just so much about this time of year that I love — especially when it comes to the kitchen! The smells of cinnamon and nutmeg, the abundance of pumpkin and sweet potatoes and mushrooms and all the other amazing produce in season. Then there are all the holidays! I’m lucky enough to start early with Rosh Hoshana and Yom Kippur this month and early October. Then we have two of the best food holidays out there — Halloween (if you count candy and chocolate as food, which you should) and Thanksgiving!

#SundaySupper certainly knows that fall is the best time for cooking and baking up a storm, so we’ve got you covered with all sorts of crazy ideas for things to make this season. Thanks to our wonderful hosts, Coleen of The Redhead Baker and Conni of The Foodie Army Wife! 

I made a deal with myself that I wouldn’t do a thing with pumpkin until September hit. I can’t believe how many bloggers started the pumpkin baking way back in early August. I just couldn’t bring myself to do it. But we’re well into September now, and Tuesday is technically the first day of Fall, so baking with pumpkin is definitely allowed. Especially in the form of Pumpkin Coffeecake Muffins.

I made a coffeecake a few weeks ago for a brunch I was attending. FAILURE. I don’t know what happened, but the center just did not cook. I baked it at night, took it out of the oven and marveled over how amazing it looked and smelled, and left it on the counter for the next morning. When I went to cut the first slice, I was met with a big, gloppy mess of under-baked cake. I was absolutely horrified and super embarrassed, but I vowed I would try the recipe again soon. That’s when the idea of these Pumpkin Coffeecake Muffins was born.

pumpkin coffeecake muffins

I couldn’t just try the plain coffeecake this time around, I had to do something a little different. Muffins instead of cake, because muffins are cute and fun and who doesn’t love muffins? And pumpkin because pumpkin is delicious and nutritious and makes things all moist and yummy. These Pumpkin Coffeecake Muffins are pretty healthy, too. There is no butter or oil in the batter, and I used coconut oil in the crumb topping. That crumb topping is the BEST part. My favorite kind of dessert has a crumb topping good enough to pick off and eat on its own. And that’s basically what I did here. 

But then I stopped because the muffin is just as amazing and tastes even better with all that crumbly goodness. 

pumpkin coffeecake muffins

I’d eat these Pumpkin Coffeecake Muffins for breakfast, brunch, or dessert. Actually, let’s be real, I’d eat this any time of day.

pumpkin coffeecake muffins

5.0 from 1 reviews
Pumpkin Coffeecake Muffins #SundaySupper
 
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Made with Greek yogurt and pumpkin puree, Pumpkin Coffeecake Muffins are a tasty and nutritious option for anytime of day!
Author:
Recipe type: Breakfast/Brunch/Dessert
Serves: 12 muffins
Ingredients
  • For the crumb topping
  • 1 cup dark brown sugar, packed
  • ½ cup sugar
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup coconut oil
  • 1 cup ap flour
  • For the muffins
  • 2½ cups all purpose flour
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1¼ cups brown sugar, packed
  • 2 large eggs
  • 1 cup plain not-fat Greek yogurt
Instructions
  1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin and set aside.
  2. To make the crumb topping, mix together sugars, cinnamon, pumpkin pie spice and salt in a medium bowl. Pour in coconut oil and whisk together. Add flour and stir using a rubber spatula until fully incorporated. Use the spatula to try and break up any large pieces until you have what resembles lots of crumbs. Set the bowl aside.
  3. To make the muffins, whisk together flour, cinnamon, pumpkin pie spice, and baking soda to a bowl. In the bowl of a stand mixer, beat pumpkin puree and sugar on medium-high until fluffy. Add the eggs one at a time. Beat in eggs, one at a time, until well combined.
  4. Reduce the mixer to low-medium speed and add in the Greek yogurt and dry ingredients alternately in 4 parts, starting and ending with dry.
  5. Use a medium cookie scoop to fill each muffin liner. Use two scoops per liner.
  6. Use your hands to pat the the crumb topping gently onto the top of the batter of each muffin.
  7. Bake for 25 minutes or until a toothpick comes out clean.
Notes
Adapted from Damn Delicious: http://damndelicious.net/2012/12/30/coffee-cake-with-crumble-topping-and-brown-sugar-glaze/

 

And then I would go and eat all of these dishes from my #SundaySupper family too.
Appetizers and Drinks

Soups, Stews, Chili, and Casserole

Salads and Side Dishes

Main Dishes

Desserts and Baked Goods

Sunday SupperJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Pumpkin, Chickpea and Lentil Stew for #SundaySupper

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Today is the first Sunday Supper of 2014! We’re “Slowly Bringing in the New Year” with a roundup of great recipes for your slow cooker. Thank you to Cindy from Cindy’s Recipes and Writing for hosting! I’m going to make a valiant attempt to use mine more often this year, especially for soups and stews. I’m also going almost 100% vegetarian this year, with the exception of seafood. I found this recipe for Pumpkin, Chickpea and Lentil Stew and immediately decided to make it. Not only is it exactly what I needed for today’s theme, but it works perfectly into my new eating regime.

 Baking with pumpkin is fun, but cooking with it is even better. I just love all varieties of winter squash; I had my share of butternut squash recipesthroughout the last month or so, but there was nowhere near enough pumpkin! I made pumpkin bread, chocolate chai pumpkin muffins, and pumpkin cookies. I had the sweets covered, but where was the savory?! A savory pumpkin recipe is long overdue, and this Pumpkin, Chickpea and Lentil Stew totally hits the spot!

Pumpkin, Chickpea and Lentil Stew for #SundaySupper


Pumpkin, Chickpea and Lentil Stew

1 lb. pie pumpkin, peeled, seeded and cut into 1-inch cubes
1 15 oz. can chickpeas, rinsed and drained
3 medium carrots, sliced ½ inch thick
1 cup chopped onion
1 cup red lentils, rinsed and drained
2 tbsp tomato paste
1 tbsp grated fresh ginger
1 tbsp lime juice
1 tsp ground cumin
¼ tsp salt
¼ tsp ground turmeric
¼ tsp ground black pepper
4 cups vegetable broth
Combine all ingredients in your slow cooker, except broth. Pour the vegetable broth over everything. Cover and cook on low for 8-10 hours, or cook on high for 4-5 hours.

See how easy that was? That’s why we chose slow-cooker recipes for the first Sunday Supper of the year — no fussing around. We’re all still recovering the holiday season, looking for healthy and easy meals to make, and want to keep it as simple as possible (aka very minimal dish washing!). Check out what my Sunday Supper friends have in store for you today…

Ease into 2014 with these great slow-cooker and crock pot ideas from the Sunday Supper Group!

Whet Your Appetite

Simmering Soups, Stews, and Side Dishes

Main Courses

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Healthy Chocolate Chai Pumpkin Muffins

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I haven’t done nearly enough baking with pumpkin! It’s still pumpkin season, thankfully, but if October was any kind of indication of how the rest of this year is going to go, November will be over before we know it. With that said, I better get moving with more pumpkin recipes before peppermint and eggnog take over!

I am usually a no-fuss breakfast eater (unless I’m going out to brunch for a special occasion; that is a totally different story). But on a normal day, I always like to start out with something healthy. I have my go-to dishes that are quick and easy to prepare after I get home from the gym and before I leave for work. That usually consists of Greek yogurt, oatmeal or cereal with almond milk – and always lots of fruit in everyhting; and I make smoothies on my days off. But sometimes, there is a moment when I want to have something a little bit more indulgent, but still maintain my healthy-breakfast tradition. Enter these Chocolate Chai Pumpkin Muffins! These muffins are the perfect mix of fall dessert flavors without all the heavy ingredients that would make you feel sluggish for the rest of the day, like a sugary, high-calorie muffin would do. They are made with a mix of white whole wheat flour and all purpose flour, egg whites and coconut oil. NO butter, and NO white sugar in the mix. I used this new Tazo Chai Tea Latte concentrate that is only 90 calories per 1/2 cup and fat-free. This gives a very intense smell to the muffins. Chai spices will do that to anything; add in some chocolate and it’s even more enhanced!

Healthy Chocolate Chai Pumpkin Muffins

Next time I’m feeling a little bored of my usual breakfast routine (probably tomorrow), I will reach for one of these muffins instead. They may not look or feel healthy, but I promise you they are. The chai tea concentrate is the only “bad” ingredient, but honestly it isn’t even that bad. Whatever. Aren’t you supposed to eat the most calories for breakfast anyway? You know that old saying, “Eat breakfast like a king, lunch like a prince, and dinner like a pauper.”

Healthy Chocolate Chai Pumpkin Muffins

Healthy Chocolate Chai Pumpkin Muffins
Makes 12 regular sized muffins

1/2 cup white whole wheat flour
3/4 cup all purpose flour
3/4 cup packed dark brown sugar
3/4 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 15 oz. can pumpkin puree
1/2 cup Tazo Chocolate Chai Tea Latte
2 tbsp coconut oil
2 large egg whites


For the topping
1 tbsp cinnamon
1 tbsp nutmeg
1/2 tbsp granulated sugar


Preheat the oven to 350 degrees. Line a muffin tin with 12 liners.

In a medium bowl, whisk together the flours, sugar, baking soda, pumpkin pie spice and cinnamon. In the large bowl of a stand mixer, add the pumpkin puree, Tazo Chocolate Chai Tea, coconut oil and egg whites. Beat on medium speed for 1-2 minutes. Add the flour mixture and mix on low speed until combined.


Use a cookie scoop to fill each muffin liner to the top with batter.

In a small bowl, mix cinnamon, nutmeg and sugar. Sprinkle on top of the batter in the muffin tins. Bake for 25 minutes.

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