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Pumpkin Carrot Cake Muffins

Hiiii guuuuys,

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Boo! Happy Halloweenie! I have yet another pumpkin treat for you. Pretty sure that’s all I’ve baked in October. Pumpkin treats on pumpkin treats. All pumpkin everything, if you will. I am (only a little bit) sorry about the complete lack of diversity in my cooking lately…I just love pumpkin so much and ’tis the season, no? These muffins are ~healthy~ and perfect for a lil snack. Or for breakfast with a cup of coffee! They’re not-so-sweet, hearty muffins, so if you (like me) are not a huge fan of overly sweet things, these are for you! That being said, they’re still very yummy. Perfectly soft and moist. A people-are-somewhat-surprised-when-you-say-they’re-healthy kind of muffin. And I just love carrot cake so much, the fact that these are carrot-cake-inspired makes me happy. Make ’em like dis:

1 1/2 c. whole wheat flour
1/2 c. almond meal
1 1/2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. pumpkin puree
1 c. plain greek yogurt
1/2 c. brown sugar
1 c. shredded carrot (about two medium carrots)
1/3 c. raisins

Preheat your oven to 375° and grease your muffin pan or line it with liners. Set aside. Combine flour, almond meal, baking soda, baking powder, cinnamon, and salt in a bowl, whisking them together to make sure there are no lumps. (Pay special attention to your almond meal! It loves to be clumpy!) In a separate bowl, mix together eggs, brown sugar, yogurt, and pumpkin puree until combined. Add the wet ingredients to the dry ones and fold together gently. Once completely combined, add the shredded carrot and raisins and divide evenly in your muffin tin. Bake for 22-25 minutes or until toothpick inserted into the center of one comes out clean.

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Enjoy the yumminess! Yay carrot cake: fall edition (in muffin form)!

Love, Emily


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Chocolate Chip Pumpkin Bread

Hellooooo all,

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This is a classic. You need a good go-to pumpkin bread recipe for October. The great thing about this one that I based this recipe off of is that it’s super easy and could be very easily converted to vegan (if you’re into that). No eggs (?!), which was a pleasant surprise seeing as I was out of eggs at the time anyways. What kind of a baker am I??! Anyways, once more, I apologize for the pathetic picture. My camera and I have been reunited at last (cue Hallelujah chorus) buuut this bread was devoured/gifted before I could get any good pictures. I know, pathetic. It happens. You must understand.

1 c. all purpose flour
2/3 c. whole wheat flour
1 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/3 c. coconut oil, melted
1 tsp. vanilla
1 c. (plus a little more, so liiike a heaping cup) pumpkin puree
1/2 c. semisweet chocolate chips

Preheat your oven to 325° and grease a large loaf pan (or, if you’re me and don’t have a normal sized loaf pan, 2 mini ones) with whatever your lil heart desires. Combine your dry ingredients in a large bowl and set aside. Measure out your coconut oil and stick it for 15 seconds or so in the microwave (depending on how solid it is) until it’s nice and melty. Add the vanilla and pumpkin to your coconut oil and stir until combined. Next, add your wet mixture to the dry one and fold together until completely incorporated. Don’t freak out if your batter seems really thick–it should! You’re not doing anything wrong! Add as many chocolate chips as your heart desires (I, for one, impulsively dumped the entire leftover contents of an open bag I had), and fold together a little more to disperse them as evenly as possible. Might be tough since the batter is so thick, but ya know. Do your best. Pour/scoop/dump your batter into your prepared pan(s) and stick in the oven for about 50 minutes for mini loaves or an hour and 15 minutes for a regular sized loaf. Keep an eye on it though–cooking times may vary depending on the oven!

Shoutout to my baking-assistant for ever-so-skillfully and precisely measuring out the coconut oil for me and learning/executing the perfect “gentle batter folding” technique. Ya did good, kid. Did me PROUD.

(Sorry ~not sorry~ for the pumpkin binge. Can’t help it. It’s OCTOBER after all.)

Love, Emily