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. 




Chocolate Chip Pumpkin Muffins

Happy Friday y’all!

It’s pretty much the coldest day of the week here.

We are finally in the 30’s!

To you northerners, that may seem pretty hot, but for us southern Texans…it’s down right freezing.

I’m ecstatic.

Coffee tastes better when it’s cold outside and cold weather just gives me an excuse to wear my house shoes around all day.

Oh, and it gives me a reason to bake a ton of things.

Baking in the cold weather brings out the warmth of my soul.

Nothing says warm me up like a pumpkin chocolate chip muffin.


Oh yes.


There are basically chocolate chips in every bite.


I really hope you aren’t sick of pumpkin yet.


I’m extra excited to get all bundled up in this freezing weather, especially since Saturday I am going to the Nutcracker Market w/ my mom.


It’s pretty much an insane holiday market that happens in Houston every.single. year.


Yes, it’s a crowded fiasco.


Buuuuuuuut….aside from the psycho lady running towards the wreath section wrapped in gift paper and carrying 16 shopping backs, it’s a great time.


Plus, I really just go so that I can get some fresh candied pecans.


I mean, who wouldn’t want to go for that?




Chocolate Chip Pumpkin Muffins
Recipe type: Muffins, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-7
Fluffy pumpkin muffins stuffed with dark chocolate chips. Gluten-free, paleo, nut-free.
  • ¼ c. pure canned pumpkin
  • 3 large eggs
  • 3 T. unsweetened apple sauce
  • ¼ c. coconut sugar
  • ½ t. pure vanilla extract
  • ¼ c. coconut flour
  • 1 t. baking soda
  • pinch of salt
  • ½ c. dark chocolate chips, I used 60% cacao
  1. Preheat the oven to 350 degrees F.
  2. Line a muffin tin with paper liners and grease with cooking spray.
  3. In a large mixing bowl, combine the pumpkin, eggs, apple sauce, coconut sugar, and vanilla until smooth.
  4. Stir in the coconut flour, baking soda, and salt.
  5. Fold in the chocolate chips.
  6. Pour the batter into each muffin cup, filling each muffin cup about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of the each muffin comes out clean.
  8. Let cool slightly and devour!


Pumpkin Pecan Bundt Cake

I really hope that you’re not sick of pumpkin.

For realzzzzzz.

I can’t go one day w/out finding a pumpkin recipe that I just have to try…cakes, cookies, oatmeal, pancakes…its all pumpkin!

You know what I haven’t made in a looooooong time?

A bundt cake.

Let’s make one.


It’s of the pumpkin variety.


Oh, and it’s loaded with chopped pecans.


I absolutely love this combo.


As a child, I grew up in a neighborhood that was full of pecan trees.


Once fall hit, you could find me picking pecans right out of my front yard.


In my opinion, pecans are just a vehicle for sweets…pecan pralines, chocolate chip pecan cookies, oatmeal cookies, and ahem…pumpkin pecan bundt cake.



Pumpkin Pecan Bundt Cake
Recipe type: Cake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
The perfect cake for fall, packed w/ pumpkin, spices, and studded with pecans for a bit of crunch. Topped w/ a pecan maple glaze. Gluten-free, paleo, refined sugar-free.
  • For the cake:
  • 1 c. pure pumpkin
  • 4 large eggs
  • ½ c. granulated stevia
  • 3 T. extra-virgin olive oil
  • ½ t. pure vanilla extract
  • ¼ c. arrowroot flour
  • ½ c. coconut flour
  • ½ t. coarse sea salt
  • 2 t. ground cinnamon
  • 2 t. pumpkin pie spice
  • ½ t. baking soda
  • ½ t. baking powder
  • ½ c. chopped pecans
  • For the maple pecan glaze:
  • ¼ c. unsalted pecan butter
  • 2 T. pure maple syrup
  1. For the cake, preheat the oven to 350 degrees F. Grease a large bundt cake pan w/ cooking spray.
  2. In a large mixing bowl, combine the pumpkin, eggs, stevia, evoo, and vanilla until smooth.
  3. Stir in the arrowroot, coconut flour, salt, cinnamon, pumpkin pie spice, baking soda, and baking powder.
  4. Fold in the pecans.
  5. Spread the batter evenly into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Let cool completely before removing from pan.
  7. For the glaze, combine both ingredients in a small mixing bowl until smooth.
  8. Drizzle the glaze over the cake and slice into thick, even slices.


Pumpkin Chocolate Chip Blondies

My baby seester was home this past weekend and she confessed something to me.

Let’s just say that I was in utter shock when she said, straight-faced, point-blank “I’m just not feeling the pumpkin craze right now.”

This came from a girl who begged me for pumpkin pie last Thanksgiving and ate the entire thing herself.

For breakfast, lunch, and dinner.

I told her she needed to jump back on the pumpkin train asap.

Because if she doesn’t…we are totally unrelated.

Maybe I can convince her with these.


Pumpkin Chocolate Chip Blondies.


I mean, c’mon…I even put chocolate chips up in there.


You’d be crazy not to want to eat these.


Plus, they are vegan, paleo, nut-free, and gluten-free.


Moral of the story:


my seester is nuts and


you should go make these…now.




Pumpkin Chocolate Chip Blondies
Recipe type: Dessert, Bars, Blondies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
A soft, buttery pumpkin blondie stuffed w/ mini chocolate chips. Vegan, gluten-free, paleo, nut-free!
  • 1 large, very ripe banana, mashed
  • ¼ c. pure canned pumpkin
  • ½ c. slightly melted coconut butter (you could also use your favorite nut/seed butter)
  • ⅓ c. pure maple syrup
  • 2 t. pure vanilla extract
  • ¼ c. coconut flour
  • ¼ t. baking powder
  • ¼ t. baking soda
  • ¼ t. fine sea salt
  • ½ c. vegan mini chocolate chips (I used Enjoy Life brand)
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the banana, pumpkin, coconut butter, maple syrup, and vanilla until smooth.
  3. Stir in the coconut flour, baking powder, baking soda, and salt.
  4. Fold in the chocolate chips.
  5. Spread the batter evenly into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the bars comes out clean.
  6. Let cool slightly.
  7. Cut into 9 squares and serve.


Detox Pumpkin Pie Macaroons

 Detox and pumpkin pie in the same recipe title?

That’s pretty much an oxymoron, right?

I do what I want.

So that’s why I made you healthy macaroons.

You would never know they are healthy but because I told you…the secret is out.


Pumpkin is the reason for the season.


Pumpkin is not only delicious, but it is a great source of fiber, vitamin E, and iron.


Soooooooo you can feel extremely good about these cookies I made for you.


Plus, they are paleo, vegan, and sugar-free!


Have I ever disappointed you?




Detox Pumpkin Pie Macaroons
Recipe type: Cookies, Macaroons, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
Full of coconut with a touch of fresh pumpkin for that seasonal fall flavor. Gluten-free, paleo, nut-free, vegan.
  • 1 c. unsweetened, shredded coconut
  • ½ t. ground cinnamon
  • ½ t. pumpkin pie spice
  • ¼ t. salt
  • 2 T. slightly melted coconut butter
  • 2 T. unsweetened apple butter (I used a homemade version w/ no sugar, you could possibly use apple sauce)
  • 3 T. pure canned pumpkin
  • 1 t. pure vanilla extract
  • 2 packets of Truvia sweetener
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine all of the ingredients together until you get a crumbly cookie dough mixture.
  3. The mixture should tighten together when you press down on it using a spatula.
  4. Using a small cookie scoop, portion the dough out into small cookies, and place on the prepared baking sheet.
  5. Bake for 10-12 minutes or until the bottoms begin to turn golden brown and the cookies are slightly crispy.
  6. Let cool and devour!