{Healthy} Pumpkin Pie Muffins

Omgomgomg. It’s totally fall. Omg.photo 4

Fall. I’ve been waiting and waiting for you for forever (well, since last November), and here you are. I’ve missed you so. Mostly I’ve missed all the things that come with you, like football, fleeces and yummy yummy food.

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And PUMPKIN. I’ve been dyinnnnggggg to bake with pumpkin. I’ve wanted to make pie, cake, muffins, cookies, scones… allthethings. I couldn’t decide what to make you first.

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This was such a problem that I had a stroke of genius and made you two in one. Pumpkin Pie Muffins. And because I like fall ohsomuch and wanted to save room for all the deliciousness to come, I made them healthy. Boom.

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Even though these are healthy, they do not skimp on taste. They are slightly sweet, super pumpkin-y (it’s a word) and fill you with the fall warmth I know you’ve been missing all summer long.

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It’s fall, people! Let’s celebrate and eat some pumpkin!


Prep time: 15 minutes | Bake time: 18-20 minutes | Total time: about 1 hour, with cooling

Yield: 18 muffins


  • 1 cup whole wheat flour
  • 3/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/8 cup granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup plus 2 tablespoons pumpkin puree (not pumpkin pie filling!)
  • ¼ cup brown sugar
  • ½ cup Greek yogurt (I used Chobani plain 2%)
  • ¼ heaping cup oil (I used coconut oil)


  • 2/3 cup pumpkin puree
  • 1 tablespoon granulated sugar
  • 1 tablespoon brown sugar
  • 2 tablespoons applesauce or apple butter
  • 1 tablespoon coconut oil


  • 1/3 cup brown sugar
  • 1/3 cup flour
  • 2 tablespoons cold butter, diced
  • ¼ teaspoon cinnamon

Preheat oven to 400 º F. Line muffin tins with liners.

In one bowl, mix the  dry ingredients (from whole wheat flour through salt). In another large bowl, mix the pumpkin puree, brown sugar, Greek yogurt and oil. Combine the wet and dry ingredients and mix until just combined. Fill the muffin tins about 2/3 of the way full and set aside.

To make the filling, simply combine all ingredients. Make an indentation in the top of the muffin batter with the back of a tablespoon and fill with the filling.

To make the streusel, combine all the ingredients with a pastry cutter, cutting until the mixture is crumbly. Sprinkle over the muffins.

Place the muffins in the oven and bake for approximately 18-20 minutes, until a toothpick inserted in to the center comes out clean (you might get a little pie filling on it, but that’s OK!). Let cool slightly, and enjoy!


Coconut Seafood Cakes with Tropical Salsa

You guys, I have a confession to make.

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I’ve been holding out on you. I’ve been keeping this yummy dinner a secret for a whole week. I know, I know. That’s pretty much forever. I feel terrible.

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The thing is, it was the weekend, I was working, and those cupcakes happened (which was obviously a huge deal) and time just got away from me.

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But I have faith that once you try this dish (and try it, you must), you will forgive my transgression immediately. Because here I have found what I believe to be a near-perfect summer dinner. It’s simple, fresh, has a hint spice, and the coconut/tropical fruit combo just screams warm weather. It’s gluten free, and serving it over spinach makes it super bikini-bod friendly. Yup, bikini bod season is here and must be dealt with appropriately. Trust me, there are much worse ways than this.

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The seafood cake is made with low-calorie shrimp and scallops, and the shredded coconut that holds the cake together is a fab alternative to the traditional bread crumbs. Sautéing the cakes in coconut oil instead of butter or olive oil kicks up the healthy factor a notch further. This dinner dominates bikini bod season.

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Totally dominates.


Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes

Serves 2-4, about 6-8 cakes


  • 1/2 cup diced pineapple
  • 1/2 cup diced papaya
  • 1/2 cup diced mango
  • 1/4 cup diced red onion
  • 1/4 cup diced red bell pepper
  • 1 jalapeno, seeds removed, diced
  • 1 tbsp minced cilantro
  • Juice of 1 lime

Seafood Cakes

  • 1 lb shrimp and scallops (I bought mine in the frozen food section at Trader Joe’s for, like, wicked cheap)
  • 1 1/2 cup shredded unsweetened coconut, divided
  • 1 egg
  • 1 clove of garlic, minced
  • 3 tbsp diced chives
  • 1/4 cup minced cilantro
  • 1/8 tbsp cayenne pepper
  • salt and pepper, for seasoning
  • coconut oil, for sautéing
  • 1 bag spinach for serving

To make the salsa, simply combine ingredients together in a large bowl and mix well

In a food processor, pulse the shrimp and scallops until finely chopped. Transfer to a large bowl and add 3/4 cup of shredded coconut, egg, garlic, chives, cilantro and pepper and combine well. Form in cakes, about 4 inches in diameter. Pour remaining coconut onto a large plate and coat each cake with coconut.

Heat coconut oil over medium high heat in a large sauté pan. Add the cakes to the pan and sear for about 4-5 minutes, flipping once about halfway through. You may have to do two batches depending on the size of your pan.

Place the cakes on a bed of spinach, top with as much or as little salsa as desired (you’re going to want a lot, though) and serve up!!

Slightly adapted from Annie’s Eats.