Recipes--Fall Favs

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In our house Fall is all about football, hosting people, and easy yummy foods! I honestly am not a huge pumpkin fan but the two pumpkin recipes below are my favorites (and not too strong of a pumpkin flavor). The pumpkin just makes them more moist and yummy! Try these recipes put for your family or the next time you need an easy breakfast meal or side dish when guests are over.

HEALTHY PUMPKIN MUFFINS

  • 1 c pumpkin puree

  • 1/2 c melted coconut oil

  • 2 eggs

  • 1/3 c maple syrup

  • 1 tsp vanilla

  • 2 c oat flour (I didn’t have any so I used whole wheat flour and it still turned out)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 2 tsp pumkin pie spice (or 1 tsp cinnamon and 1/2 tsp nutmeg)

  • 1/2 c dark chocolate chips

    Instructions:

    Preheat oven to 350 and line a muffin tin with nonstick spray. In a large bowl add the pumpkin, coconut oil, eggs, maple syrup, and vanilla & whisk until well combined. In a small bowl, mix the whole wheat (oat flour), baking powder, baking soda, salt and pumpkin pie spice. Next, add the dry ingredients to the wet ones and stir until combined. Stir in the chocolate chips. Scoop into the muffin tin and bake for about 22 minutes or until toothpick inserted comes out clean. Enjoy!

HEALTHY PUMPKIN BREAD

  • 2 eggs room temp

  • 1/2 c granulated sugar ( I used coconut sugar)

  • 1 tsp vanilla extract

  • ⅔ c mashed banana

  • ½ c pumpkin puree

  • ½ c greek yogurt

  • 1 ½ c all purpose flour (I used whole wheat)

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1 c chopped pecans

  • ½ c dark chocolate chips

    Instructions:

    Preheat the oven to 350. Line a loaf pan with parchment paper or spray with cooking spray. In a large bowl mash the bananas and mix in the eggs, sugar, pumpkin puree, and vanilla (until fully combined). Add in the yogurt and mix well.  In a medium bowl, add in the flour, baking powder and cinnamon & mix well. Combine the dry ingredients with the wet ingredients with a wooden spoon. Fold in chopped pecans and chocolate chips. Pour the batter into the loaf pan and top with extra pecans and chocolate chips. Bake in the oven for 45 minutes to an hour until a toothpick inserted comes out clean. Let it cool for about 20 minutes and enjoy!

EASY BREAKFAST CASSEROLE

  • 24 oz. frozen hash browns -about 8 cups

  • 1 c ground sausage (optional)

  • 1 c diced bacon (optional)

  • 8 oz. shredded cheese

  • 12 large eggs

  • 1 c milk -I used non flavor almond

  • 1 tsp salt

  • 1/2 tsp ground black pepper

    Instructions:

    Preheat oven to 350. Spray a 9x13 baking dish. Add the frozen potatoes, meat, and cheese to a large bowl and mix to combine. Pour the mixture into the dish. In a large bowl, whisk the eggs with the milk, salt, and pepper. Pour the egg mixture over the hash brown mixture. Top with a little more of the shredded cheese. Pat everything down with the back of a wooden spoon. Bake for about an hour. The center should be set and the edges should be golden brown, enjoy!