Tag Archives: fall

Grain-Free Pumpkin Date Muffins

Yes, another pumpkin muffin recipe.  Guilty as charged.  But these muffins are different because they are grain-free pumpkin date muffins and may be my new fall favorite.

grain free pumpkin date muffinsIt all started when I was on my 10 mile run this weekend.  Usually when I’m running I think about what I want for breakfast (since I run early in the morning) and what I really wanted was the Carrot Banana Muffins that I’ve made from the True Food Kitchen cookbook numerous times.  But I did not have any carrots or bananas in my house, and the last thing I felt like doing after running 10 miles was hopping in the car and driving to the store.  Naturally we have an abundance of canned pumpkin in the house, so I decided to see if I could sub the pumpkin in for the carrot and banana in the True Food Kitchen recipe.

To be honest, I didn’t take many pictures while I was making the grain-free pumpkin date muffins because I wasn’t sure how they would turn out.  But they turned out delicious!  Almost like mini pumpkin cakes sweetened with maple syrup and dates.

If you want to make these “true” paleo muffins, I would swap the maple syrup for the honey, otherwise these muffins are grain-free and gluten-free which is perfect for a wide variety of diets.

So embrace the pumpkin recipe overload because these are delicious.  Trust me.

grain free pumpkin date muffins pinGrain-Free Pumpkin Date Muffins (inspired from the True Food Kitchen cookbook)

*Makes 12 muffins


2 cups almond flour

3 eggs (I used 1/3 cup + 3 tablespoons egg whites)

1 cup pumpkin

1 1/4 cup dates, pitted

1 tsp salt

2 tsp baking soda

1/2 cup coconut oil

2 tbsp maple syrup

1 tbsp cinnamon


Preheat your oven to 325F.  Lightly grease or line a muffin tin with paper liners.

Place your dates in a food processor.  Pulse until dates begin to resemble more of a paste.  Add your pumpkin, almond flour, eggs (or egg whites), coconut oil, maple syrup, baking soda, salt and cinnamon to the food processor and pulse until everything is well blended.

(If you don’t have a food processor you can still make these by hand, just make sure your dates are finely chopped.)

Gently spoon your batter into the muffin tins and place in the oven.  Bake for 40-43 minutes.  You’ll know the muffins are done by sticking a toothpick in the center and seeing if it comes out clean.

grain free pumpkin date muffin tinThese muffins have a nice texture to them and are perfect with a pat of butter, chocolate spread, peanut butter, etc. etc.  And since there is minimal sugar in them, they are practically a health food (or so I tell myself).  I just might have to try these muffins as a grain-free pumpkin date bread next.

grainfree pumpkin date muffin close upWhat’s your favorite pumpkin recipe?  Is there something I need to try out next?



Heirloom Baked Apples

One of my favorite fall treats growing up was a nice baked apple with a side of vanilla ice cream.  My mom would always make baked apples on Sundays so we had a nice treat before gearing up for another school week.  Every now and then I would sneak some chocolate chips into my baked apple which made it all the more tasty.

I was recently sent a bunch of Heirloom Apples from Frieda’s Produce, and knew that these apples would be perfect for a delicious baked apple recipe and give me an excuse to use my new oven.

I have to say, this was my first time using Heirloom Apples, and they were delicious! I think I will be searching out Heirlooms for all my apple-related recipes from now on.  If you want to get your hands on some delicious Heirlooms, be sure to visit a Sprout’s Market starting October 17th!

Heirloom Baked Apples (for two servings)


2 heirloom apples (you can use any type of apple for this)

1/4 cup oats

1 tsp cinnamon

1 tsp pumpkin pie spice

2 tbsp maple syrup

additional toppings of choice such as raisins, dried cranberries, nuts, chocolate chips, etc.


Preheat your oven to 350F.

Cut and core your apples.  You can either keep the apple intact and just cut out the core in the middle, or you can slice the apple in half.

In a small mixing bowl combine oats, spices, and maple syrup.  Spoon the mixture onto your apples and sprinkle with additional cinnamon.  Place apples in a baking dish and put in the oven for 30 minutes.

Once apples are nice and tender, remove from the oven and serve warm with ice cream or your additional toppings of your choice!

The perfect recipe to kick off the fall season!


Moving and Pumpkin Spice Tea

If you recall this post from a few weeks back, I alluded to the fact that the Englishman and I were moving this fall.  Well, we ended up closing escrow on our condo a couple of weeks ago and this weekend moved in to our new digs in Costa Mesa.  Our weekend was spent doing “grown-up” things like buying a new bed and bedding, cleaning the condo from top to bottom, and having our massive space-age looking fridge delivered.

Our internet doesn’t get installed until Tuesday, and since I am tethering via a slow iphone connection, I’ll keep it short and sweet and leave you with my latest Trader Joe’s discovery –  Pumpkin Spice Tea!

Yes, pumpkin season is in full swing in SoCal and I am loving every minute of it.  Pumpkin tea, pumpkin butter, pumpkin beer, pumpkin bread…bring it on.

Sunday Snapshots in Food

I have never done a day of eats post so this Sunday I thought I’d give it a whirl.  Also, apologies for the infrequent blogging as of late, but the Englishman and I are in the process of moving to our new condo!  I hope to be blogging more frequently starting in October.

And onto the eats.  Starting with French Toast Sunday with homemade cinnamon raisin bread (recipe coming soon!)

Breakfast was filling so I only really had a snack around lunch in between packing and cleaning.  Yogurt, cereal, banana and peanut butter.  Looks gross, tastes amazing.

Mid-Afternoon drink break of sparkling water and grape juice with a little wedding magazine reading on the side.

Roast chicken dinner complete with stuffing, potatoes and vegetables.  It may not feel like fall yet, but we are having fall inspired dinners.

Homemade pumpkin cookies for dessert (pumpkin beer was consumed earlier this weekend).  I used this recipe with a few modifications, and they came out delicious!