Posted in Bread and muffins, breakfast, Pumpkin, Recipes, write 31 2017

Gluten Free Chocolate Chip Pumpkin Muffins – Blog Post #10

I love the flavors of fall – cinnamon, nutmeg, cloves.  All of those flavors make my taste buds sing.

Hubby laughs at me buying all of the pumpkin flavored goodies.

When I got up on Saturday, I was craving pumpkin muffins.  Since I’m eating gluten free, I can’t just go to Panera and get myself a muffin.

So it’s up to me to bake my own muffins.

I googled gluten free pumpkin muffins and found this recipe.

I adapted the recipe by using regular milk with apple cider vinegar to get the lift she discussed in the recipe.  She also suggested adding chocolate chips which I did.  Yum!

Since I added the chocolate chips, I was able to get 10 muffins out of the batter instead of the 9.

I enjoyed my muffin with butter and a mug of pumpkin spice coffee.  Delicious!

Gluten Free Chocolate Chip Pumpkin Muffins

Gluten Free Chocolate Chip Pumpkin Muffins

  • Difficulty: medium
  • Print


– 1 & ¼ c. all purpose gluten free flour

– ¾ c. brown sugar

– 2 tsp. Baking powder, double acting

– 1 & ½ tsp. Pumpkin pie spice

– ½ tsp. Cinnamon

– ¼ c. nutmeg

– ¼ tsp. Salt

-1 c. pumpkin puree

– 2 eggs

– ¼ c. softened butter (½ a stick)

– ¼ c. milk

– 2 tsp. Apple cider vinegar

– ¼ to ½ c. chocolate chips



  1. Preheat oven to 400 degrees.  Line a muffin tin with wrappers or grease the muffin tins.
  2. Combine flour, baking powder, and spices in a large mixing bowl.  Set aside.
  3. In a small mixing bowl, beat eggs.  Add to dry ingredients.
  4. Add the butter, pumpkin puree, milk, and apple cider vinegar to a bowl.  Mix.  Pour into the dry ingredients.
  5. Using an electric mixer, blend until combined.
  6. Fold in the chocolate chips.
  7. Fill the muffin cavities ⅔ rds full.
  8. Bake for 20 to 25 minutes, or until the tops are browned.
  9. Enjoy!


Source:  Dishing Delish

Happy eating,


Posted in countdown to Thanksgiving, Dessert, Pumpkin

Pumpkin Pie Sheet Cake – Countdown to Thanksgiving

Countdown to Thanksgiving

I’ve been told stories of my grandpa and Uncle Corky loving pumpkin pies so much that their mom would bake extra pies just for them. Know-it-All is also a lover of pumpkin pies. He can eat them during the whole entire year, not just in the fall.

This cake is the best of both worlds. It’s not just a pie. It also has a cake-like crust. Yum! Serve it with homemade whipped cream spiced with pumpkin pie spice. Extra yum!

Pumpkin Pie Sheet Cake

Pumpkin Pie Sheet Cake

Adapted from Mel’s Kitchen Cafe

Stars of the recipe:


  • 2/3 c. granulated sugar
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2  tsp. salt
  • 1/2 c. butter (1 stick), melted (I usually place the butter in a microwave for a minute.)
  • 1 tsp. vanilla extract
  • 1 lrg. Egg (Poke the egg yolk with a fork.)


  • 2 lrg. eggs
  • 3/4 c. sugar
  • 1/2 tsp. salt
  • 1 Tbsp. pumpkin pie spice
  • 1 (15 oz.) can of pumpkin
  • 1 (12 oz.) can evaporated milk or 1 c. heavy whipping cream


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Prepare the crust by mixing the sugar, flour, baking powder, and salt. Pour the melted butter, vanilla, and egg. Stir to combine.
  3. Press the dough into the bottom of a lightly greased 9 by 13 in. baking pan.
  4. Prepare the filling:  Using the same bowl (make sure there are no dough clumps left in the bowl), whisk the eggs until light and creamy. Stir in the sugar, salt, pumpkin pie spice, and pumpkin until combined. Stir in the evaporated milk or cream.
  5. Pour over the crust.
  6. Bake for 35 to 45 minutes or until a knife inserted into the middle comes clean.
  7. Cool completely.
  8. Serve with whipped cream.

Keep it in the fridge.

Happy eating,

Posted in breakfast, countdown to Thanksgiving, Pumpkin

Pumpkin Spice Cream Cheese – Countdown to Thanksgiving

I have an app called Timehop.  When I was looking at my Timehop for Sunday, I found a recipe I had posted a recipe for Pumpkin Spice Cream Cheese.  I had 3 of the necessary ingredients already.  When the Imaginative One and I went to the store, we got the final ingredient.

This cream cheese would be great for a simple Thanksgiving breakfast.

Pumpkin Spice Cream Cheese #2Pumpkin spice cream cheese

Stars of the recipe:

  • 1 (8 oz) container of whipped cream cheese
  • 1/4 c. brown sugar
  • 1/4 c. pumpkin puree
  • 2 -3 tsp. Pumpkin pie spice or cinnamon


  1. Place all the ingredients in a mixing bowl.
  2. Mix all ingredients well combined using a hand or stand mixer.
  3. Enjoy!

I had mine on a plain bagel.  Yum!

Pumpkin Spice Cream Cheese

Happy eating,

This is linked to Whimsy Wednesdays.

Posted in 31 days, chili, Pumpkin, Sausage, slow cooker

Chili Seasoning and Pumpkin Chili – 31 Days of Slow Cooking (Day 8)

Please view my welcome post introducing you to my newest blog dedicated to slow cooking.  This is a continuation of my I’m Hungry blog.

Last Saturday, I planned my dinners for the week.  It was cold and rainy.  The temperatures had dipped into the ’40s, so chili really sounded good.  However, Ohio’s weather can change by the minute, so by the time we had this dinner, it was in the 70s.  Not really chili weather.  Even so, this dinner was delicious!


Hubby swears that once October hit, there was a real push for pumpkin everything.  Pumpkin coffee, pumpkin bread, pumpkin Oreos, etc. . . .


My chili features pumpkin.  The pumpkin makes the chili thick.  

The family loved this chili.  Wee One, my youngest, placed the corn muffin we served with the chili on a plate.  Then he poured the chili over the corn muffin.  He then ate it that way.


Before we get to the pumpkin chili, I will share a chili seasoning blend that we really enjoy in our chili.   I love to do-it-yourself spice blends because you control the ingredients.  We don’t like cumin, so I put less in my spice blends.

Chili Seasoning Blend

adapted from Lynn’s Kitchen Adventures

Stars of the recipe:

  • 1/2 c. dried parsley flakes
  • 1/2 c. chili powder
  • 1/4 c. minced onions
  • 2 Tbsp. salt
  • 2 Tbsp. cornstarch
  • 1 Tbsp. garlic powder
  • 2 Tbsp. ground cumin (I use 1/2 Tbsp. to 1 Tbsp.)
  • 1 Tbsp. dried basil
  • 1 Tbsp. dried oregano
  • 2 tsp. paprika


  1. Combine the ingredients in an airtight container.
  2. Use 3 Tbsp. of seasoning mix when you make chili.

Pumpkin Chili

Adapted from All Four Burners

Stars of the recipe:

  • 1 lb. of ground sausage (I used mild.)
  • 4 garlic cloves, minced
  • 1 sm. onion, diced
  • 2 – 14.5 oz. Can diced tomatoes or 1 big can (around 28 oz.) of diced tomatoes  – do not drain it
  • 1 – 28.5 oz. can of pumpkin puree (not pumpkin pie ready)
  • 1 – 15 oz. can of kidney beans, drained and rinsed off
  • 1 – 4 oz. can of mild diced green chilies
  • 1 c. frozen whole-kernel corn
  • 3 Tbsp. chili seasoning


  1. Heat oil in a large pan over medium-high heat.
  2. Add the onion and garlic and cook for 5 to 7 minutes.
  3. Add sausage and cook until browned.  (I cooked my sausage in my small slow cooker overnight, so I skipped steps 1 -3.)
  4. Drain the fat.
  5. Place the sausage mixture in a 5 to 6-quart crock pot.  (Since I had cooked my sausage overnight, I added the garlic and onion.)  Add the remaining ingredients to the crock pot.
  6. Cook for 7 hours on low.
  7. Enjoy with cornbread!

If you like this post, please share it on Facebook or Pinterest.  This is the link to my Facebook page and Pinterest page.

Please visit my post about the 31 days of slow cooking on my I’m Hungry blog.


Happy Eating,


Posted in DIY, Pumpkin

Pumpkin Pie Spice

Fall means the flavors of pumpkin and apples.  Cinnamon, nutmeg, ginger, and cloves are often found in dishes made during the fall.  I love those flavors and smells.

I’m going to share a few recipes that use pumpkin pie spice.  You can buy a container of pumpkin pie spice or make your own.  It’s more economical to make your own.  And it’s easy!

Spices ready to go
Spices ready to go
Pumpkin Pie Spice
Pumpkin Pie Spice

Pumpkin Pie Spice

Stars of the recipe:

  • 3 Tbsp. ground cinnamon
  • 2 tsp. ground ginger
  • 2 tsp. ground nutmeg
  • 1-1/2 tsp. ground cloves
  • 1-1/2 tsp. ground allspice (I don’t have it pictured.)


  1. In a bowl, combine all of the spices.
  2. Store in a small container or jar.
Posted in breakfast, Coconut, Ingredients, Oatmeal, Pumpkin, Recipes, Snacks

Pumpkin No Bake Energy Balls

For a long time, I had wanted to try Larabars but was afraid because I didn’t know how they would like it because of the dates. Once I finally tried one of the bars, I decided it was not as bad as I thought it would be.

This past weekend, I picked my first container of dates to make some energy balls to eat as a snack and for breakfast. At first, I was going to make regular no-bake energy balls, but then I found a recipe for pumpkin no-bake energy balls. I decided to make them instead. Oh my goodness, they are delicious!!!!!!!  :)’

The best thing about this recipe is you don’t need to bake them. I also like all the different textures and flavors within one little ball.

Pumpkin No-Bake Energy Balls

adapted from Gimme Some Oven


Stars of the recipe:

  • 1 packed cup pitted and chopped dates
  • 1/4 c. honey
  • 1/4 c. pumpkin puree (make sure it’s not pumpkin pie)
  • 1 Tbsp. chia seeds or ground flax seeds (I used chia seeds.)
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • pinch of salt
  • 1 c. old-fashioned oats (dry, not cooked) (I used quick oats. Those worked great.)
  • 1 c. toasted coconut flakes
  • 1 c. pumpkin seeds


  1. Combine the dates, honey, pumpkin puree, chia or flax seeds, and spices in a food processor. Pulse until it’s smooth and combined.
  2. Put the mixture into a large mixing bowl. Stir in the remaining ingredients until evenly combined.
  3. Cover and refrigerate for a minimum of 30 minutes.
  4. Once it’s cool, using a spoon or cookie scoop to shape into desired size of energy balls.
  5. Store covered in the refrigerator for up to 2 weeks. (When they are stored in the refrigerator, it helps the energy balls hold their shape.)
  6. Enjoy – Savor the textures and flavor as you are eating them.

Printable Recipe

Posted in Ingredients, Pumpkin, Recipes

Homemade Pumpkin Butter

We love eating different jams, jellies, and fruit butter around here.  It’s usually just Hubby and me that do that.  Sometimes the Wee One will also try a new flavor of jelly.  The Imaginative One loves only grape jelly, and don’t you dare try to get him to eat something different.  He’s not adventurous with his eating.

I had bookmarked this recipe last year and refound it today.  Since I was going to the grocery store, I got all the ingredients and made a batch.  Yum!   And easy!!!

Homemade Pumpkin Butter


Adapted from Skinny Taste

Stars of the recipe:

  • 29 oz. can of pumpkin puree (not pumpkin pie blend)
  • 1 tsp. Vanilla extract (omitted it, and it was fine)
  • 3/4 c. apple juice or cider (I used cider.)
  • 2 – 3 cinnamon sticks (I used Chinese 5 spice, so I omitted this.)
  • 1 c. brown sugar
  • 1 -2 tsp. Pumpkin pie spice, to taste (I used Chinese 5 spice instead.)


  1. Combine the ingredients in a med. to lrg. Size saucepan.  Stir well.
  2. Turn the heat to high and bring the mixture to a boil.
  3. Turn the heat to medium-low and cook it for 30 to 45 minutes.  Stirring frequently.
  4. If needed, add more spices.
  5. Enjoy the pumpkin butter on your favorite bread, biscuit, or oatmeal!  (I’ll share what I did with mine later.)

Printable Recipe

I froze 1/2 of the pumpkin butter, and the other I put in the fridge to eat on my fav. Ciabatta bread.

Posted in Almond milk, breakfast, Coconut, Granola, Healthy, Ingredients, Menu planning, Oatmeal, Peanut butter, Pumpkin, Yogurt

6 Easy Breakfast Foods

In January, I made a resolution to eat breakfast daily. I’ve been faithful toward that resolution except for one time. That one time was a killer on my body. My blood sugar was not stable, so the likelihood of me making bad food choices increased.

As the school year started, I decided to compile a list of easy breakfast foods, especially with a little prep.

1. Yogurt Parfaits

This is my favorite breakfast. In fact, when we were at the beach, I ate this for breakfast several times.

I place Greek yogurt, Granola, and fresh fruit in a bowl. (My favorite Greek yogurt is Greek Gods Nonfat Plain.) You can dress it up any way you want – nuts, Chia Seeds, coconut, different types of Granola, and different fruits.

Here are some granola recipes:

White Chocolate Granola

Pumpkin Granola

Apple Crisp Granola

2. Oatmeal

All it takes is some quick oats and milk/almond milk/water. Place in a bowl and microwave for 2 minutes. You can add nut butter, chia seeds, flax seeds, chopped-up nuts, coconut, and/or fruit. Place the fruit on the oatmeal before microwaving for a different flavor experience.

Here is an oatmeal recipe:

Instant Oatmeal Mix

3. Breakfast Sandwich

This can be done in a million different ways. Okay, maybe not that many different ways, but you can change it depending on your mood.

Here is the basic formula:

  1. eggs or egg whites
  2. some sort of protein (turkey bacon, bacon, sausage, Canadian bacon) cooked
  3. cheese or no cheese (Switch the kinds of cheese – Colby, Cheddar, Swiss, Feta, etc . . .)
  4. Veggies – spinach, onions, etc.
  5. bread product – whole wheat bread toasted, English muffin, tortilla, Bagel thin

Here’s an easy way to cook the eggs or egg whites:  Spray a round glass bowl (1 cup size) or a coffee mug with cooking spray. Place the egg scrambled or whole. Place in microwave for about 1 min and a half to 2 mins. If it’s not cooked to your liking, continue cooking it at 30-second intervals. (If you want to, you can cook the veggies with the eggs.)

After you cook the eggs, assemble your sandwich and then enjoy!

4. Muffins


Depending on what flour and the ingredients are in your muffins, they can be a semi-healthy choice for breakfast. Whole wheat flour is the best flour to use when making muffins. Lots of fats (oil) and sugar will make your muffin unhealthy. Replace the oil in your recipe with unsweetened applesauce (1 to 1 ratio) to make it healthier.

You can make the muffins ahead of time and then freeze them. Pull a muffin out of the freezer and warm it in the microwave.

I usually pair them with a cheese stick and fruit for a more balanced meal.

Here are some muffin recipes:

Snickerdoodle muffins

Cranberry Pecan Muffins

All-Star Muffin mix

Young’s Dairy Pumpkin Muffins/Bread

French Toast Mini Muffins (My sons’ favorite muffins)

Double Chocolate Chip Muffins– Has avocado in it

5. Smoothies


This is another favorite of mine.

Easy peasy is the name of the game when it comes to smoothies. Throw in some fruit, greens, veggies, Chia seeds, flax seeds, ice, liquid (water, milk, juice, or almond milk), yogurt, and/or nut butter in a blender jar. Blend it together, place it in a cup, and enjoy! (Don’t worry; I don’t put all of those ingredients in at the same time. Those are just some ingredients you can use in your smoothie.)

I pair this up with either a cheese stick or a hard-boiled egg.

Here are some smoothie recipes:

Fruit Smoothie (the Imaginative One’s favorite smoothie)

“Tropical Smoothie” Smoothie“Tropical Smoothie” Smoothie

Carrot Tropical Smoothie

Key Lime Smoothie

Apple Jack Smoothie

St. Patty’s Day Smoothie

Power Up Green Smoothie

6. Pancakes/ Waffles


This can be easy if you make pancakes or waffles during the weekend and freeze them. Pop them in the microwave or toaster for a quick breakfast. You can use the pancakes and waffles for your breakfast sandwich. You can also top the pancakes or waffles with nut butter. Pair it with some fruit for a balanced breakfast.

Here are some pancake/waffle recipes:

Waffle House Waffles

Homemade Baking Mix and Pancakes

What is your favorite easy breakfast?

Posted in breakfast, Eat at home ingredient spotlight, Granola, Pumpkin, Recipes, Snacks

Pumpkin Granola

I love granola, especially when I make it myself. Recently I discovered how it is easy it is to make. I’ve made Apple Crisp Granola and now Pumpkin Granola. It’s wonderful with Greek yogurt.


Pumpkin Granola

adapted from Finding Joy in my Kitchen

Stars of the recipe:

  • 4 1/2 c. oats
  • 2 1/2 c. Rice Krispy Cereal
  • 1 1/2 tsp. cinnamon (I put more than that in mine.)
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt
  • 3/4 c. brown sugar
  • 1/2 c. pumpkin puree
  • 1/4 c. applesauce
  • 1/4 c. maple syrup
  • 1 tsp. vanilla
  • 1/2 c. pumpkin seeds
  • 1/4 c. shredded unsweetened coconut (sounds weird but is delicious in it)
  • 1/2 c. Craisins


  1. Mix the oats, rice Krispies, coconut, and pumpkin seeds in a large bowl.
  2. Stir in spices and salt.
  3. In a different bowl, combine the applesauce, sugar, maple syrup, and vanilla. Add the pumpkin puree.
  4. Combine the dry and moist ingredients and stir to coat.
  5. Spread on a cookie sheet sprayed with cooking spray.
  6. Bake at 350 for 30 minutes. Stir after 15 minutes.
  7. Allow to cool, and then add Craisins.
  8. Store in a sealed container.
  9. Enjoy with yogurt, milk, or by itself!

Printable Recipe

This post has been linked to Eat at Home – Ingredient Spotlight.

Posted in DIY, Misc., Pumpkin

Pumpkin Puree

This is another fall technique/recipe I’ve been trying to make for the past few years. This is the first time I’ve made it correctly, and I’m so proud! I usually try to make it without a recipe, and it’s been one big flop. This year I found a recipe, followed it, and was successful.

The key to making pumpkin puree is to use smaller sugar pumpkins. They are usually not the ones you use to make jack-o’lanterns with. Last week, I got mine from a local dairy farm – Young’s Dairy- so I could make pumpkin puree. The Imaginative One reminded me they were sitting outside, and I needed to do something with them. So last night, I took one of the two pumpkins I bought and made the puree.


This morning I used some of the purees in my pumpkin spice latte. Oh my goodness – DELICIOUSNESS!

Pumpkin Puree

Once a Month Mom

Stars of the recipe:

  • 1 sugar pumpkin


  1. Preheat oven to 400 degrees.
  2. Cut the pumpkin in half. Trim off the stem.
  3. Use a spoon to scrape out the seeds and guts. (Save the seeds to make roasted pumpkin seeds – YUMMY!)
  4. Prick the flesh with a fork and place it on a cookie sheet, flesh down.
  5. Roast for 45 minutes to an hour until the flesh is fork tender. (Mine took 40ish minutes.)
  6. Allow to cool, and then peel off the skin. Discard the skin.
  7. Puree in a food processor.
  8. Use in your favorite pumpkin recipe or freeze in freezer bags/containers until you are ready to use the puree.

Printable Recipe