Pumpkin Spice Mini Muffins

Y’all…I feel like we haven’t talked in weeks.

That’s because we haven’t.

I’ve been busy with this adult life stuff.

I’m not liking it.

I’m also not loving that it is almost the end of September and it’s a sauna down here in Texas.

I’m seeing pumpkins and fall decor but seriously…nothing.

Not one bit of cold, crisp, fresh air, not one day that I can go without washing my hair after a 3 mile run because…ya know, I didn’t even sweat.

Anyways, I’m going to have to start creating my own fall experiences around here.

I’m always extra excited to post for Secret Recipe Club in the fall because I can be assured that the food blogger that I get will have at least a few fall recipes.

I hit the jack pot with Sarah, the lovely fellow peanut butter lover and the writer behind The Pajama Chef.

I just knew Sarah and I would be instant friends with our genuine love for peanut butter and running.

I totally wanted to try all of her recipes, including her Chewy Peanut Butter Brownies and Dulce de Leche Peanut Butter Sandwich Cookies but let’s get on this fall train.

We know we want something pumpkin.


These Pumpkin Spice Mini Muffins are it.

Plus, plus, they are super cute size for easy accessibility to your mouth.


Plus, mini=less calories, but if you eat the whole batch like me…then you don’t win in that department.


Buuuuuuut, you do win in the flavor department.


These babies are perfectly fluffy with all of the flavors of fall.

Oh, and I made them paleo.

So, yea.


Pumpkin Spice Mini Muffins

Yield: 24 mini muffins


3/4 c. pure canned pumpkin, unsweetened

1/4 c. unsweetened applesauce

1/4 c. full-fat coconut milk

1/2 c. granulated stevia

2 large eggs

2 T. melted coconut butter, plus more for topping

1 T. pumpkin pie spice

1/2 t. pure vanilla extract

1/2 c. coconut flour

1/2 t. baking soda

1/4 t. salt


Preheat the oven to 35o ºF and grease a mini muffin cup pan with cooking spray.

Place the pumpkin, applesauce, coconut milk, stevia, eggs, coconut butter, pumpkin pie spice, and vanilla until smooth.

Stir in coconut flour, baking soda, and salt until combined. 

Drip the batter by rounded tablespoon into the prepared mini muffin cups. 

Bake for 10-12 minutes or until lightly golden. 

Let cool and top with additional coconut butter if desired. 




Coconut Tres Leches


It’s time for Secret Recipe Club.

This month I actually noticed my secret food blogger, because ya know…she’s only a current contestant on Master Chef!

I know, get excited.

If you frequently watch Master Chef like me (and secretly wish to get yelled at by Gordon Ramsay), you would have recognized this lady right off the bat.

Yep, it’s Hetal, the food blogger behind Pretty Polymath.

I have been pretty glued to the television as I see Hetal, week after week, rock out dishes in the kitchen.

Oh ya, not to mention, she’s a vegetarian and can cook a tasty piece of meat.

That’s talent.

I was ecstatic to learn that Hetal is a food blogger, just like all of us.

Plus, her recipe index is an absolute dream, with  both sweet and savory dishes, as well as traditional Indian dishes representative of Hetal’s cultural background.

Of course, I chose a dish that spoke to my heart.

I’m sure that I’ve mentioned that I’m absolutely crazy over coconut.

Enter my all-time favorite dessert to make…Coconut Tres Leches.

I love how the cake has this “melt in your mouth” texture after it has been left to seep up the flavors of the three milk combination.

I make this all of the time for my older cousin and I who share a love of coconut.

He’s a model, but we don’t eat on the model diet.

However, for his birthday last year, I made a paleo version.

It was the best paleo thing I have ever made…he had no idea!

Then I told him and he was amazed.

So, here we go y’all.


This cake is absolutely sinful.


In all the right ways.


The cake is tender and soaks up the flavors of the three milks, vanilla, and maple syrup evenly.


Not to mention, because the cake if refrigerated, it is almost like an ice cream cake, perfect for these hot summer days.


The coconut whipped cream is cool and creamy.

The cinnamon, well…you can’t have tres leches without cinnamon.


Plus, trust me on the toasted coconut…it adds the perfect little crunchy to all of those creamy, cool factors.


Do the macarena, say ole, and dive in.

Coconut Tres Leches
Recipe type: Cake, Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 9
A fluffy coconut flour cake soaked in "3 milks" and topped with a coconut whipped cream. Gluten-free, paleo, nut-free.
  • For the cake:
  • 3 large egg whites
  • 2 large eggs
  • 1 c. unsweetened, vanilla coconut milk
  • ⅓ c. pure maple syrup
  • 1 T. pure vanilla extract
  • ¾ c. coconut flour
  • 2 t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • For the "3 milk" mixture:
  • ¼ c. full-fat coconut milk
  • ¼ c. unsweetened, vanilla coconut milk
  • ¼ c. fat-free evaporated milk (I used more full-fat coconut milk for paleo)
  • 2 T. pure maple syrup
  • For the coconut whipped cream:
  • 11 oz. carton full-fat coconut milk, refrigerated over night
  • 1 t. pure vanilla extract
  • 2 T. Truvia or granulated stevia
  • For topping:
  • ground cinnamon, as needed
  • toasted unsweetened flaked coconut, as needed
  1. For the cake, preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, whisk the egg white, eggs, coconut milk maple syrup, and vanilla until frothy.
  3. Stir in the coconut flour, baking powder, baking soda, and salt until smooth.
  4. Pour the batter into the prepared pan and bake for 30-35 minutes or until lightly golden brown.
  5. Let the cake cool and use a fork to prick the top of the cake, making tiny holes for the 3 milk soak.
  6. For the 3 milks mixture, combine all ingredients until smooth.
  7. Pour the mixture over the cake and let the mixture seep through the cake.
  8. Refrigerate the cake overnight.
  9. For the coconut whipped cream, combine all ingredients in a small mixing bowl until smooth.
  10. Remove the cake from the refrigerator and top with the coconut whipped cream.
  11. Slice into 9 even squares and dust with cinnamon and top with toasted coconut if desired.


Almond Lime Cake with Honey Lime Frosting


I’m on a cake kick.

I know it’s pretty much 100+ degrees outside right now, but when I want cake, it’s got to be had.

We can make cake summer-ish.


Because ya know, who doesn’t love a almond cake soaked in lime juice


and a sweet honey lime cream cheese frosting.


Oh yes, cream cheese frosting is my one and only frosting option.


Seriously…we’ve chatted about this before.


 I’m just a cream cheese frosting purist.



Almond Lime Cake w/ Honey Lime Frosting
Recipe type: American
Cuisine: Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
A almond/coconut cake soaked in lime juice and topped with a sweet honey lime cream cheese frosting. Gluten-free, grain-free.
  • For the cake:
  • ½ c. coconut oil, melted
  • 3 large eggs, at room temperature
  • 1 t. pure vanilla extract
  • ¾ c. coconut sugar
  • ½ c. unsweetened vanilla coconut milk
  • 1½ c. almond flour
  • ½ c. coconut flour
  • 1 t. baking soda
  • ½ t. salt
  • 1 small lime, juiced
  • For the frosting:
  • 4 oz. cream cheese, softened
  • ¼ c. pure honey
  • juice of one small lime
  1. For the cake, preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large bowl, combine the coconut oil, eggs, vanilla, sugar, and coconut milk until smooth.
  3. Stir in the almond flour, coconut flour, baking soda, and salt.
  4. Pour the batter into the prepared pan.
  5. Bake for 30-35 minutes or until lightly golden.
  6. Let the cake cool slightly, poke the top of the cake with a fork.
  7. Pour the lime juice evenly over the cake and allow the juice to seep through.
  8. For the frosting, place everything in a large mixing bowl and mix on high until smooth.
  9. Cut the cake into squares and spread each with a good helping of frosting.



It’s official.

This is my brain being taken over by the protein god’s.

I am all about healthy protein snacks this week.

Oh, and I guess watching episode after episode of Chopped on The Food Network last night didn’t help…AT ALL.

I wish that I was one of the judges, just so that I eat myself into oblivion.

I could also live off of coconut butter.


I mean, how did live without this stuff when I was little?


Oh ya, that’s right…I had a diet of Hot Pockets and Cinnamon Toast Crunch back then.


Now, I have a much more refined palate…one that consists of brownies, cookies, and cakes…




You know it’s quite a bit healthier than that around here.




maybe a little healthier. 🙂

Raw Coconut Protein Balls
Recipe type: Snack
Cuisine: American
Prep time: 
Total time: 
Serves: 12
Coconut butter + coconut milk + raw protein powder + coconut flour, molded into tiny balls and rolled into shredded coconut for the perfect snack. Gluten-free, vegan, paleo, raw, nut-free.
  • ¼ c. slightly melted coconut butter
  • ½ c. unsweetened coconut milk, warmed
  • 2 T. coconut flour
  • ¼ c. raw unflavored or vanilla protein powder
  • ¼ c. granulated stevia
  • unsweetened, shredded coconut, for rolling
  1. In a large bowl, combine the coconut butter, coconut milk, coconut flour, protein powder, and stevia until a large ball forms.
  2. Using your hands, form 1 inch balls with the dough.
  3. Roll each ball in the shredded coconut.
  4. Freeze to set.


Dear Uncle.

 I’ve said it over and over again.

I mean, how many times do I have to repeat it?

I have a particular uncle who loves to intervene in my life.

He’s Italian.

He’s also nosy.

They go together.

Let’s just get to the point, he loves to pry in my “relationship status” business.

He tried to hook me up w/ his friend months ago when I politely asked him not to.

Then I get some random email from the guy, like hey, let’s meet up.

Thank goodness our schedules didn’t work out.

I might have made mine not work out ;).

I was/still not looking to be in a relationship.

Do I look desperate?

Dear Uncle, why do you feel the need to ask me my age and then proceed to tell me you need to set me up w/ the exact same guy or any guy for that matter as if I need to be married off tomorrow?

Then I get another email from the guy at the beginning of this week.

Coincidence? I think not.

I don’t even have the heart to write the email back and say thanks for trying, but I don’t need to be my uncle’s project.

K thanks.

Dear Uncle, I’ve done pretty damn well on my own thank you.

I think I can manage.

I’m doing me right now.

While I wish I had the time for a committed relationship, I don’t.

I don’t have the time to worry about some guy that needs me to be there every second of every single day.

I’m headed to nursing school and that is what is on my mind.

If I happen to meet that special man along the way, that’s just peachy too.

I love my single gal nights.


Lately, they have involved chocolate.


Oh what’s that you say my imaginary boyfriend? You don’t like chocolate.


Thank goodness we are not together “for real.”


It’s great not having to worry about what a boyfriend would want for dinner.


It’s also amazing to be able to watch Real Housewives of Whatever I’m Feeling Like


and not get whip-lash while having someone switch back and forth between ESPN and Top Gear.


Oh, wait…my dad does that.


Don’t get it twisted.


I can’t wait for the day I have a boyfriend/husband/whatever to love.


But that is not tomorrow.


Gaaaaawd I hope he likes chocolate.

5.0 from 2 reviews
Single Gal Deep Dish Molten Chocolate Cake
Recipe type: Cake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
Smooth, buttery tahini mixed w/ cocoa powder and studded w/ mini chocolate chips for the perfect chocolate fix without the guilt. Gluten-free, paleo, nut-free, vegan, refined sugar-free!
  • 1 T. coconut flour
  • 1 T. cocoa powder
  • pinch of baking powder
  • 1 t. tahini
  • 1 t. pure maple syrup
  • 2 T. light coconut milk
  • vegan mini chocolate chips, for topping
  • coarse sea salt, for topping
  1. Preheat the oven to 350 degrees F.
  2. Grease a ramekin, mini non-stick pan, whatever you have w/ cooking spray.
  3. In a small mixing bowl, combine the coconut flour, cocoa powder, baking powder, tahini, maple syrup, and coconut milk until smooth.
  4. Pour the batter into the prepared pan.
  5. Gently press the chocolate chips into the batter.
  6. Bake for 18-20 minutes or until golden and slightly jiggly in the center.
  7. Let cool for about 5 minutes.
  8. Sprinkle w/ a pinch of sea salt.
  9. Devour.

Nutritional Facts (1 cake): Calories: 123, Total Fat: 6.5g (2.6g Saturated Fat), Sodium: 51mg, Potassium: 128mg, Total Carb: 16g, Dietary Fiber: 5g, Sugars 7g, Protein: 4g