{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!


Avocado Black Bean Brownies (Really)

Sometimes a recipe comes a long that I’m not sure it’s real. Sometimes its just stupid delicious. Sometimes it’s just too easy to be true. Every once in a while it’s healthy but also super awesome tasting.

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This recipe is all of those things and more. Soooo much more.

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Like for real you guys. I know you just read that title and were either A) totally grossed out, B) intrigued but still pretty grossed out or C) thought I was kidding. I’m so serious about these being super delicious that it’s not even funny. You need to try them. I think these are the best tasting brownies I’ve ever made, which is not a statement I throw around very often.

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There is no flour or butter in these beauties (the beans do the work of the flour, the avocado of the butter), and tons of fiber and healthy fats. Using dark cocoa powder and chocolate chips also adds antioxidants. These are gluten free and could easily be made vegan if you use an egg substitute in place of the eggs. Sounds kind of wonderful, right?

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These come out of the oven as dense, fudge morsels of chocolate heaven. They’re honestly amazing. And the best part? You can eat a whole bunch of them and not feel even a little guilty. Please, you guys, trust me on this one and make these, like, STAT. Ok? Ok.


Prep time: 10 minutes | Bake time: 25-35 minutes | Total time: 45 minutes (plus cooling)

Yield: About 12 large brownies

  • 1 can black beans (15 oz)
  • 1/2 of a large ripe avocado
  • 1 egg
  • 2 egg whites
  • 2/3 cup brown sugar
  • 2/3 cup dark cocoa powder
  • 1 tsp olive oil
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp vanilla extract
  • 1/2 cups mini chocolate chips (these melt in to the batter and make it even MORE fudgey) plus more for sprinkling

Preheat oven to 350 º F. Grease a 8×8 or 9×9 pan and set aside. In a food processor or blender blend all ingredients except for the chocolate chips together until smooth. Fold in chocolate chips. Spoon entire mixture to your prepared baking pan and spread evenly. Top with chocolate chips if desired. Bake for 25-35 minutes until middle is set and cracks begin to appear in the top. Remove from oven and serve warm, cool, frozen, naked, with ice cream, whatever! Just enjoy (I know you will!).

Adapted from Ambitious Kitchen.