Super soft, hearty, and a blank slate for breakfast, these Whole Wheat Apple Carrot Muffins are so convenient to have on hand! They’re not overly sweet, and are best enjoyed either warmed up with some butter on top, with a drizzle of honey or maple syrup, combined with yogurt, or with a smear of your favorite nut butter. Most of the ingredients are likely in your pantry already, plus you get to sneak in some veggies and whole grains…Win-win!
If you were to meld a cookie cake with pumpkin bread, this Chocolate Chip Pumpkin Cookie Cake would be the outcome! I have to say, I think it’s one of the most popular desserts I’ve ever made. As a chocolate lover coming from a family of chocolate lovers, it’s decadently heavy on the chocolate with a background of autumn spice and flavor.
I’m always on a mission to create a crowd-pleaser, and was absolutely delighted at our Thanksgiving table this year when even those who described themselves as “not dessert people” (and “not pumpkin people”) kept coming back for another piece!
The ingredients are very simple, and many of them you likely already have in your pantry. The baking process is also extremely easy. The instructions contain an unconventional step to let the partially cooked dessert cool before placing it back in the oven. This was how I achieved the perfect texture balance of soft on the inside while crisp and brown on the outside. Trust me on this one!
Notes:
-The White Whole Wheat Flour creates the perfect flavor profile for this chocolate-heavy treat! It adds just the right amount of heartiness and body that keeps it from going overboard on sugariness.
-Be sure to grab a plain pumpkin purée with the pumpkin as the only ingredient! (I know how common it is to accidentally pick up a canned “pumpkin pie mix” by mistake.)
-Once you’ve completed the baking process, the chocolate will be very melty. While I love melty chocolate, I highly recommend letting it completely cool before consuming it so that it can solidify. I personally put the baking pan outside in the cold November air to speed up the cooling until everyone was ready for dessert. It was also the general consensus that, though it was incredible on Day 1, like many desserts, it had reached its “perfect consistency” by the following day! I say this so that, should you like to plan accordingly, it is best baked with a little time buffer before serving. It’s worth the wait!
In a medium bowl, combine the flour, cinnamon, allspice, cloves, nutmeg, ginger, baking soda, and sea salt with a fork, then set aside
In a second larger bowl, briefly microwave the butter until just soft, then beat in the sugar on a low setting until evenly combined and creamy. Add in the egg, vanilla extract, and pumpkin purée and blend again
Pour the bowl of the dry ingredients into the bowl of the wet ingredients and beat evenly until combined
Gently stir in the chocolate chips
Pour the mix into the pan and smooth evenly
Sprinkle the extra chocolate chip topping evenly across the surface
Bake on the middle oven rack for about 32 minutes, until the outer edges get slightly browned and firm
Remove from the oven and let it cool down (for approximately 2 hours)
Add the pan back into the oven at the same temperature of 350° for an additional 36 minutes, or until the texture of the middle more closely resembles the texture of the edges, yet slightly squishier. The whole tray should now appear lightly browned
Let cool completely for the chocolate to solidify
Enjoy!
[Leftovers can be stored directly in the pan with an airtight cover such as cling wrap, or in another airtight container of choice.]
When it comes to super thick smoothies, you can’t go wrong with frozen fruit and lots of peanut butter! This Strawberry Banana Peanut Butter Smoothie is tasty, filling, and oh-so easy!
Perfect for the autumn season (or any day really!), this Pumpkin Chocolate Chip Baked Oatmeal is for anyone with a serious morning sweet tooth. The texture is that of a thick and creamy oatmeal, all overflowing with melty chocolate chips in a base of pumpkin and cinnamon fall flavor!
Due to the heavy chocolate presence, you only need the lightest drizzle of maple syrup and pinch of sea salt on top of your serving. It’s already quite sweet, but the flavors really pop with these light toppings!
The best part – All of the ingredients are mixed right in the pan!
Servings: About 5
Ingredients:
1 15 oz Can Pumpkin Puree (plain, not pumpkin pie mix)
1 Cup Semi-Sweet Chocolate Chips (I used 54% Cacao)
Oil To Grease The Pan (I used Avocado Oil)
Maple Syrup And Sea Salt To Taste
Directions:
Preheat the oven to 350°
Lightly grease a 9×13 pan with the oil
Pour the pumpkin puree directly into the pan
Add the honey and evenly combine the two
Pour in the oats, oat milk, and greek yogurt, and stir everything until evenly combined
Add in the cinnamon and combine again
Add the chocolate chips and gently mix in
Bake for about 20 minutes, or until the liquid has absorbed and the top and edges look a bit more solid
Let cool to a safe temperature, and top each serving with maple syrup and (a pinch) of sea salt to taste
Enjoy!
[Leftovers can be stored in the refrigerator in a sealed container, or in the cooking dish itself if well-covered. To freeze, cut into pre-portioned amounts, store in a sealed freezer-safe container, then simply reheat in the microwave once ready to eat.]
Saigon Cinnamon (such as McCormick – it’s much sweeter than traditional cinnamon)
Directions:
Whip up the desired amount of pancakes
Melt the butter in a small bowl and then stir in the cinnamon
I use the ratio of roughly 1 tablespoon melted butter to 3 teaspoons Saigon cinnamon, but this can be adjusted to taste!
Between the sweetness of the pancakes and the sweetness of the cinnamon you can leave it at that, but you can also incorporate your favorite sweetener before adding the topping to your cakes
