{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.

photo 1

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.

photo 2

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.

photo 1

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.

photo 3

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!


Blueberry Pie

Oh my goooooodddddd this pie. I will never, ever make another recipe for blueberry pie. This recipe has been handed down from my Nana to my Mom, to me  and now to you and it is absolutely perfect.

photo 3


Literally, a better blueberry pie has never been made. It was even more amazing (is that possible?!) because we picked the blueberries ourselves. We were sweating bullets in the hot sun trying to procure these berries, but the making of this pie as a result of the fruits of our labor was enough to keep us out there, slaving away for hours (it actually too less that 20 minutes but same difference).

photo 1

So, so worth it. The middle of this pie is like a thick, sweet blueberry syrup. I had a piece when it was fresh out of the oven and the middle was still in delicious soup form, threw a scoop of ice cream on it and could have died right then and there and not cared.

photo 2

It was exactly as delicious as it’s been all my life, and I can’t wait for you to make it. Seriously, this  blueberry pie recipe is the only recipe you’ll ever need ever again. Ever.

photo 3


Prep time: 10 minutes | Bake time: 45-50 minutes | Total time: 1 hour

Serves 8-10

  • 2 pints (4 cups) fresh blueberries
  • 1 cup granulated sugar
  • 1/4 cup all purpose flour
  • 1 tbsp lemon juice
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • dash of cloves
  • 2 tbsp butter
  • 2 prepared pie crusts
  • 1 egg yolk
  • turbano sugar, for sprinkling

Preheat oven to 400 º F. Line a pie pan with one of the crusts. In a large bowl, mix the blueberries, sugar, lemon juice, and spices together and pour the mixture in to the pie pan. Dot the mixture with butter. Place the second crust on top, either whole or making a lattice crust (here’s how!). If you choose to keep the top crust whole, make sure you cut a few slits in the top to let it steam out. We don’t exploding blueberry pie on our hands. Whist the egg yolk with a fork and lightly brush the top of the crust with it. Sprinkle turbano sugar on top. Place the pie in the lower rack of the oven and let bake for 50 minutes, until crust is golden brown. Remove and let cool (but if you eat this immediately it will be soupy and warm and delicious and ice cream on top will make life worth living… no joke).


Coconut, Pistachio, Cranberry and White Chocolate Chip Cookies

So, I have a question.

(If you have ever been in a relationship, ever, you know how serious things just got).

photo 1

I mean, this is pretty serious. Possibly one of the most serious questions of all time.

photo 3

Cookies or cupcakes?

You guys, I’m so sorry I had to drag you in to this. The thing is, I just cant decide. I mean, I loooovvveee cupcakes. They’re perfect because they’re smaller than a piece of cake so you can eat like six of them and be totally fine (someone please check my math… actually, don’t.) Frosting is pretty much the greatest thing ever. And if the cupcakes are filled with some sort of deliciousness, it’s pretty much game over.

photo 1

But then cookies kind of sneak up on you. They take, like, half the time to whip up and the recipes pretty much never fail. Since they’re even smaller than cupcakes you can eat at least a bakers dozen (math…nevermind). And you can add in all sorts of crazy things like cranberries, pistachios, coconut and white chocolate, which makes them super special and maybe a little healthy and it’s just like…. Boom, cookies.

photo 3

Had I just eaten one of these cookies and Ina Garten were to hold me at knifepoint and asked me “Cookies or cupcakes, Jamie?!” I would yell “COOKIES!” at the top of my lungs. These are chewy, flavorful, and just really unique in a very good way. You make the dough one night and bake them up the next day like it’s no big deal. They’re great for a meal, for snaking, for sharing, hoarding, showing off to your friends … whatever you want to do with these cookies, they really will be pretty much perfect.

photo 2

So, you guys, what’s it gonna be? Cookies or cupcakes? Try these and I guarantee you’ll be on Team Cookie. At least for a few days.


Prep time: At least 3 hours (mostly idle) | Bake time: 20-22 minutes |Total Time: At least 3.5 hours

Yield: Approximately 20 cookies

  • 1 3/8 sticks unsalted butter (1/2 cup plus 3 tablespoons) at room temp
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla
  • 1 ¼ cup plus 2 tablespoons all purpose flour
  • 2/3 old fashioned rolled oats (no substitutions!)
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup white chocolate chips
  • ¾ cup shelled pistachios, crushed
  • ¾ cups dried cranberries
  • 1 cup shredded coconut, sweetened

In the bowl of a stand mixer fitted with paddle attachment, cream together the butter and sugars until the mixture is light and fluffy, about 3-5 minutes, making sure to stop the mixer a few times to scrape down the side of the bowl. Add in eggs, one at a time, then vanilla and mix for another 2-3 minutes on medium.

In a separate bowl, mix together the flour, oats, baking soda, salt and coconut. Slowly add the dry ingredients to the wet and mix until just combined. Gently fold in the chocolate chips, pistachios and cranberries. Cover the dough with saran wrap and pop it in the fridge for at least 3 hours and up to 24 hours to let the flavors blend and the dough solidify slightly (I did mine overnight and it was perfect!).

When the dough is ready, preheat your oven to 350 ° F. Line a cookie sheet with parchment paper and scoop out heaping tablespoons of dough, spacing them about 2 inches apart. Bake for 20-22 minutes, or until edges are firm and slightly golden brown and the centers look just underdone. Remove from oven and let cool on the sheet for about 5 minutes, then transfer to wire rack to cool completely. Team Cookie!

Adapted from Flour Cookbook.

Strawberry Rhubarb Crumble Bars

These bars… You guys. I can’t even. They’re so delish. Like, I wanted to spoon these in to my mouth instead of sharing them at our Memorial Day BBQ delish.


The strawberry/rhubarb is soooo hot right now, and I’m kind of seeing why. Sweet and tart at the same time, pumped up with a little lemon juice and zest? Seriously, I can’t even.


They even qualify as healthy because, look! Fruit and oats! Right? Right?!


These were gobbled up in record time at the BBQ. Rave reviews were given.


And if the citrus glaze on top isn’t quite decadent enough for you, go ahead and top with vanilla bean ice cream. Yup, just go ahead.




Prep time:  15 mins | Cook Time: 30-35 mins | Total time: 1.5 hours

Yields approximated 24 medium-sized bars.

Strawberry Rhubarb Deliciousness

  • 1 ½ cups fresh rhubarb, sliced into 1-inch pieces
  • 1 ½ cups fresh strawberries, sliced
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch

Crust and Crumble

  • 1 ½ cups all-purpose flour
  • 1 ½ cups quick oats (old fashioned may be used, but not instant)
  • 1 cup brown sugar (firmly packed, I use light brown but dark can be substituted)
  • ¾ cup butter, softened (12 tbs., or 1 1/2 sticks)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Citrus Glaze

  • ¾ cup confectioners’ sugar
  • 1 -2 tablespoons orange or lemon juice

Preheat oven to 350 ° F. Butter and flour a 19×3 inch pan.

In a large sauce pan over medium high, heat strawberry, rhubarb, lemon juice and zest until fruit is tender (about 8-10 minutes), stirring occasionally. Add in sugar and cornstarch and continue to heat. Bring mixture to a boil and let boil for about 2 more minutes, until mixture is thickened. Remove from heat and set aside.

In a large bowl, combine flour, baking soda, salt, oats, brown sugar and butter. Mix until well combined and crumbly (I used the 2 setting on my mixer for about 1 minute).

Remove 1 ½ cups of oat mixture and set aside. Pour the remaining mixture into your buttered pan and press down evenly so the mixture completely covers the bottom. Pour the fruit mixture on top of the crust. Sprinkle evenly with the 1 ½ cups oat mixture you set earlier. Place on middle rack in preheated oven and bake for 30-35 minutes, or until the top is slightly golden brown. Remove and let cool completely.

To make the citrus glaze, whisk ¾ cups confectioners sugar and 1-2 tablespoons of lemon or orange juice until smooth.

Once completely cooled (popping these babies in to the fridge definitely expedites this process), drizzle the glaze over the crumble. Cut up the bars, and try to control yourself. No judging if you simply cant. I’ve been there.

Adapted from Food.com.