A real life cold front came through two nights ago! That means fall temps where I can finally wear a sweater to work without having to change by the end of the day. Over the weekend I spent some time decorating the house for fall and Halloween, baking pumpkin goodies, and prepping for a fall workout challenge that started Monday.
I get so excited every fall when the Food Network October magazine comes out. I might have to make these caramel corn cupcakes for my office at Halloween. Instead of making cupcakes this weekend, I finally busted out some of my favorite pumpkin recipes.
This easy pumpkin bread is one of my new favorites. I made it last year when I was experimenting with Cup 4 Cup gluten free flour. I altered the recipe a bit this time to add bananas and walnuts. It was a perfect morning snack with a cup of coffee.
As part of my meal prep this weekend for my fall fitness challenge, I made these yummy mini oat pumpkin muffins.
You can find the recipe below. They are super easy to make, and contain clean, simple ingredients.
To that challenge I was talking about. I join in every time Tone It Up puts together a fitness challenge. The fall ones are some of my favorites. It helps you reset after a crazy start to the season, it prepares you for all of the comfort food that fall holidays bring, and it’s filled with lots of pumpkin recipes.
As an extra fitness motivator, I signed up for a 5K the weekend before Thanksgiving. I really enjoy running, but I need to build my endurance back up. I’ve been using a 5K app, C25K, and love it so far!
Now… back to those pumpkin muffins:
Pumpkin Oat Muffins
- 1 1/2 cups gluten free rolled oats
- 1cup organic pumpkin puree
- 1/4 cup unsweetened apple sauce
- 1/4 cup unsweetened almond milk
- 1 Tbsp maple extract
- 2 Tbsp melted coconut oil
- 1/4 cup pure maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon or pumpkin pie spice
- Preheat oven to 350 degrees.
- In a food processor, combine all ingredients and pulse until completely combined.
- Spray a muffin tin with cooking spray, and divide batter evenly.
- Bake for 25-30 minutes.
- Allow to cool for 10-15 minutes before serving or storing.
- For best results, keep leftover muffins in the fridge.
Hoping your weather forecast brings cozy fall temps your way ❤