Pumpkin Oats White Chocolate Chip Muffins

Pumpkin Muffins

Pumpkin overload – right?  Pumpkins are everywhere, even now that Halloween is past and we are moving headlong into the Thanksgiving season.

Do you know what my favorite Thanksgiving commercials are – ever – the Publix pilgrim little figurines – that get so full from all the Publix food that was served on Thanksgiving that their outfits tend to pop buttons.  So fun.  Growing up in Lakeland, FL – the home of Publix – I saw my share of Publix commercials – and am so glad to be living again with a Publix on every corner.

Anyway, back to pumpkins.  As a Mom, sometimes I stress about my kids’ nutrition.  I mean my older son could down all the fruit he could ever eat if I let him.  My younger son loves those little pouches that are fruit-filled.  We have instituted a donut morning one day every week, and I usually bake something sweet, and we eat out just to make life easier.  So, I’m not the healthiest Mom out there – but that isn’t the end all either. They love their fruits and veggies so that is great!  And neither of them really dig french fries – so that’s a plus!

These muffins – both of them are gobbling up.  I feel good about giving them one because there is no added fat in it from butter or oil – so that makes them healthier, right?  And, they are very yummy!  You can change up the add-ins for the muffins, and this time I had a small amount of white chocolate chips left – they are a very nice addition.

Pumpkin Oats White Chocolate Chip Muffins
Recipe type: Muffins
Cuisine: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
A healthy hearty filling pumpkin muffin with a touch of sweetness
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ½ cup packed brown sugar
  • 1¼ cup Pumpkin Pie Mix in a can
  • 1 egg
  • 1 T applesauce
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp cinnamon
  • ⅓ cup white chocolate chips
  1. Mix all the ingredients together.
  2. Spray muffin tin (makes 12 muffins) and set oven on 375
  3. Fill each muffin cup about ¾ full with muffin batter.
  4. Bake for about 20 minutes or until done, don't overbake

Halloween Link Love

posted in: Books, Link Love | 0

Anybody want a pumpkin?

So many fun things to do today – whether you celebrate in a costume or not.  I think holidays are perfect for baking, celebrating life that God has given us, etc.  So, here we go.  Enjoy!  I was going to Target to purchase some items to make something fun tonight with the boys and both of them had in-store meltdowns.  May try after their naps, but we may just call it a day.

Just because it’s more chocolate and peanut butter and I love the pictures.

Maple definitely makes Fall better.

Rice krispie treats decked out for today’s celebrating

These pumpkin muffins would make a nice addition to a cozy night at home, welcoming trick-or-treaters and enjoying a warm beverage of choice.

The church and why today matters.

One new book I want to read about a highly influential woman and this post is written by a friend of mine.

Unfortunately, when we get to today, that means there is no more October left.  It’s sad.

For Your Weekend: Link Love

posted in: Link Love | 0

Link Love

The internet is full of interesting things – and (hopefully) each week I try to share with you new posts I’m reading or pages that inspire me.  Enjoy!  Send some new links my way!

Spring cleaning – how about Fall Cleaning.  I love waking up after a big event in our home: because most likely its cleaner than its been in days and its just sort of FRESH.  My husband loves decluttered looks and it seems like our older boy is going to be like him.

I’m considering a spring 10 miler with a friend so I’ll have to start running again in January.  Here’s a great post about fitting in running when you are busy.

These look amazing – even before girl scout cookie season gets here.  Another reason to take up running.

I may just be picking up edamame when I go this afternoon to pick up diapers and wipes.  I think this might be a good dinner when all my Mister wants is soup (to help him feel better)

We are going to Vogel State Park on a mini vacation this week and taking some Trader Joe’s Pumpkin Pancake mix.

Snickerdoodles with Spiced Pumpkin Buttercream

Snickerdoodles with Spiced Pumpkin Buttercream

Bring on the Fall!  The weather hasn’t changed that much from last week, but the feel in my kitchen certainly has.  Earlier this week I made some of these: some friends and some little misters in our home devoured these.

They are all gone.


I had never made a snickerdoodle until I lived with one of the girls I discipled (while she was in college).  She loved snickerdoodles.  And the fun thing is – that as I read the directions, I read them wrong, and it turned out I like it better and now this recipe is my tried and true snickerdoodle.  Snickerdoodles are so easy and if done right they are perfectly soft and chewy for days.  We just had the last of these at lunch and they were still chewy. Success!

Fall Snickerdoodle Lineup

And seriously – one of the things that can make any bad day better for me is buttercream.  I love it – a true Hero! :) But, it is also a bear to get perfect.  If you get your butter too soft – forget it.  I think I added too much pumpkin to mine trying to achieve the perfect pumpkin flavor – but below I’ve changed the recipe some.  I hope yours turns out better than mine.

These were a perfect way to start off Fall baking season!  And my favorite buttercream frosting is this one

Snickerdoodles with Spiced Pumpkin Buttercream
Recipe type: Cookies
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Soft chewy snickerdoodles sandwiched with a soft and spiced pumpkin buttercream
  • 1 stick unsalted butter, softened
  • 1 cup plus 2 T sugar
  • 1 tsp vanilla
  • 1 egg
  • 1½ cup all-purpose flour
  • ¼ tsp baking soda
  • 1 /4 tsp cream of tartar
  • 2 T sugar
  • 1 tsp cinnamon
  • My favorite buttercream recipe (for this recipe, don't use as much vanilla) - see link above
  • 1 T pumpkin puree
  • ½ tsp cinnamon, allspice, and pumpkin pie spice
  1. Preheat oven to 375
  2. Cream butter and sugar, egg, then add vanilla.
  3. Add dry ingredients.
  4. Roll in one inch balls and then roll in sugar and cinnamon mixture.
  5. Let bake - mine took 11 minutes to come out perfect. 10-12 depending on your oven.
  6. Let cool.
  7. Follow directions on buttercream, adding in the pumpkin and spices to your taste!
  8. Sandwich and eat!


Pumpkin Butter Whole Wheat Millet Muffins

Pumpkin Butter Muffins

Fall – I think for a lot of us kitchen people its one of our favorite seasons.  Pumpkin.  Cinnamon.  Sweet Potatoes.  Apples.

But, I don’t think I had ever experienced a Fall season until I moved to North Carolina in 2000.  See, I grew up in central Florida.  The only two seasons we had were Summer and Christmas Day (and some years we only had one season).  I loved it.  I was close to Disney World though I only remember going in high school and college when I would do Night of Joy with the youth groups.  I was close to the beach (though we had a pool, so my Dad couldn’t figure out why we needed to spend money going to the beach).

But, I remember moving to Wake Forest, North Carolina to start seminary right before a huge snow storm – rethinking the whole moving north thing.  But, then fall came around at the start of my second semester.  I adored the sound the leaves made as I walked through them on my way to class.  I loved wearing jackets with my jeans (even though I would sport some flipflops usually).  I loved sitting down with a warm cup of chai or steamed milk or hot chocolate to study out on the lawn.  The bright blue Fall sky against the browns and yellows and reds of the leaves.  Gorgeous.


And of course, Fall brings pumpkin!  I could eat pumpkin goodies year round, but yesterday when I stepped outside for an early morning out, and felt the slightly cooler Atlanta air, I knew I was ready for Fall.  So, I whipped up these pumpkin butter muffins for my mister.  They were a winner. (This recipe was inspired by Joy the Baker)

Pumpkin Butter Whole Wheat Millet Muffins
Recipe type: Muffins
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
Hearty and healthy muffins, of course with some chocolate. Perfect for Fall mornings or evenings!
  • ½ cup vegetable oil
  • ¾ cup packed light brown sugar
  • 2 eggs
  • 1 jar (10 oz) pumpkin butter (I used Trader Joe's)
  • 2 tsp vanilla extract
  • 1¾ cup whole wheat flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ cup dry millet (I found in bulk aisle at Whole Foods)
  • ¾ cup mini semi-sweet chocolate chips
  • ¼ cup milk
  • juice of ½ lemon
  1. Preheat oven to 350
  2. Grease or line 10 muffin cups
  3. Mix wet ingredients (up through vanilla)
  4. Combine dry and add to the wet mixture
  5. Mix the milk and the lemon juice then add to muffin mixture.
  6. Fold in chocolate chips.
  7. Spoon into muffins tins.
  8. Bake for about 19 minutes or until muffins are done.
  9. Cool and eat. My husband ate one topped w some raw honey this morning.

Pumpkin French Toast

posted in: food, Uncategorized | 0

When the husband is gone, its a good idea to tantalize him to come back home if you send him delicious pictures of pumpkin French toast. Really – I did send him a picture and he said I was mean. I’ll make these again for him.
But, these are perfect with a topping of real maple syrup and whipped cream.

Pumpkin French Toast
Pumpkin French Toast

Serves 2-3 (depending on how hungry you are)

6 slices of day old bread (I used Panera’s Honey Wheat)
3 eggs
1/4 cup whole milk
1 1/2 T sugar
1 T light brown sugar
1/2 tsp almond extract
cinnamon and allspice to taste
1/3 cup pumpkin puree
butter to cook with (gives it much more flavor than Pam or others sprays)
syrup, butter, whipped cream for topping

Homemade Pumpkin Spice Chai Tea Latte

posted in: Uncategorized | 1


No more need to go to Starbucks! :)

You can make this very easily with items you already have on hand and enjoy this lovely drink (iced or hot) – all year long.  I tried it first yesterday and it was 98 degrees here in Little Rock, so – I had it both hot and cold!

I found a recipe online that was adapted from many other recipes, so I adapted it myself, and even would make changes to what I did this first time. (The following recipe indicates changes).  I’ve shared the Pumpkin Syrup and have also enjoyed this recipe iced or hot and frothy!  Another great use for our Ninja – which we love!


Recipe: (serves 2-4 adults, depending on the size of your mugs)


2 cups whole milk

4 Stash Chai Tea bags

1 T vanilla bean paste

3 T pumpkin syrup (recipe below)

Fresh grated cinnamon and nutmeg to taste

1 T sugar


Heat milk, sugar, syrup and tea bags on stove until not quite boiling (over medium heat so you don’t scorch your milk) – because who wants burnt milk?

Take off heat and add in vanilla bean paste and spices.  Then remove the tea bags.

Pour into a blender of some sort and turn it on until frothy!

Pour in mug or over ice in a glass and enjoy!  I didn’t have any whipped cream or I would have added it – but I did sprinkle some spices on top!



1 1/2 cups water

1 1/2 cups sugar

4 cinnamon sticks and whole cloves

nutmeg and ginger to taste

3 T pumpkin puree


Heat sugar and water until sugar is dissolved, add in flavorings and puree. Heat until almost boiling for about 5 minutes.  Take off heat and let sit 10-15 minutes.  Pour through a mesh sieve and then store in container in fridge.  Use as much as you want!

Thanksgiving 2010

posted in: Uncategorized | 2
Another big holiday has come and gone. This year was spent running an 8k, wearing flannel pjs, setting off the smoke detector, doing crafts with my mom, and watching movies with my Dad. We enjoyed good food in NC.
Here we go:
Parmesan-Crust Pork Center-Cut Pork Chops
Tri-color couscous (because I burnt the roasted sweet potatoes
Cranberry Walnut Rulls (my fave part of the whole day)
Balsamic Glazed Slow-Cooker Carrots
Red Cabbage and Apples
Pumpkin Dip and Graham Crackers
Cold White

Pumpkin Pie Oatmeal

posted in: winter | 0
Need a new way to delish-up your cold fall mornings? This may be able to help you get out of bed on those cold, winter (or late fall) mornings. Or just bring it back to bed and enjoy eating it snuggled under a good, warm down.

Serves 3-4

1.5 cups water (or milk)
1 cup pumpkin
3/4 tsp vanilla
1 tsp cinnamon
3/4 tsp pumpkin pie spice
1 cup oats
Toppings: agave nectar, brown sugar (if you want), milk, cool whip

Bring water, pumpkin, vanilla, and spice to a boil. Add in oats and cook for 7-10 minutes.
Serve in a bowl, topped with milk, agave nectar (need a good squirt or two because other wise its not sweet enough) and a dollup of cool whip.