Pumpkin Spice Banana Chocolate Chip Muffins

Pumpkin Spice Banana Chocolate Chip Muffins.  These muffins are a must make for Fall!  I know it’s not Fall yet, but it’s technically September and that is good enough for me!


Actually, I eat pumpkin all year long.  Why limit it to one season?  These healthy muffins are vegan, gluten free and oil free!


Pumpkin Spice Banana Chocolate Chip Muffins


You can make up a big batch of these muffins and freeze them.  So whenever you have a pumpkin craving, even if it’s during Spring or Summer, you can have a taste.  They also make great additions to your kids lunchboxes!


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Pumpkin Pecan Pudding Bread

This Pumpkin Pecan Pudding Bread should be part of your next dessert plan! If you are a member of my Facebook group, you probably saw this amazing recipe from Life Made Sweeter the other day. If you are not a member, you can request to join here.

A reader of mine shared it asking if I could make it vegan and gluten free. I love a challenge, so I got to work right away.  What you see below is my version.


My picture may not look as beautiful as the original author, but I promise it’s delicious. This recipe is divine!

It’s warm, gooey and packed with the flavors of fall thanks to the cinnamon, nutmeg and ginger.  The best part?  You can easily make this in the slow cooker!

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Pumpkin Oatmeal Cream Pies

Remember Little Debbie’s cream pies?  I made Pumpkin Oatmeal Cream Pies for you!  These healthier cookies are no bake, vegan and gluten free!  I slightly tweaked my Raw Oatmeal Cream Pie recipe to come up with this one.  It’s perfect for Fall, or whenever!

pumpkin oatmeal cream pies

I used a cashew cream for the cream filling, but you can also do a chocolate cream or even a coconut cream if you want a nut free version.  My brownie batter hummus would also make a yummy filling!

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Pumpkin Chocolate Bars (Vegan and Gluten Free)

Pumpkin Chocolate Bars that are vegan, paleo and gluten free.  My favorite time of year is here!  Do you love fall too?   Pumpkin on all the things!

I am starting with these delectable pumpkin bars.  These healthy bars were inspired by this amazing recipe on Pinch of Yum.

As soon as I saw her recipe, I thought about making a pumpkin version.  It came out great!


pumpkin chocolate bars

Another great thing about these bars is that they contain no re-fined sugars.   They also require no cooking at all! Score!

These dessert bars are very rich and you only need a little bit to feel satisfied. I hope you enjoy them as much as I did.

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Easy Roasted Seasonal Vegetables

Who doesn’t love the fall?  We have the beautiful colors, the cooler air (although not here in Texas yet) and the delicious food!  I just love when we get a co-op basket.  To find out more about the co-op click here.  It is like Christmas morning.  You just never know what you are going to get.  This week, when I saw we got beets and parsnips, I knew I was going to roast them.  They are naturally sweet and roasting just brings out the flavor even more.  It also makes a pretty dish.

Ours was devoured as soon as it came out of the oven! 🙂 What are some of your favorite roasted vegetables?

Easy Roasted Seasonal Fall Vegetables

Easy Roasted Seasonal Vegetables

Prep Time 4 hr Cook Time 1 hr


  • 3-4 beets remove greens, peel and roughly chop
  • 1 small onion chopped
  • 3-4 parsnips peeled and cut into coin pieces
  • 3 T olive oil
  • 3 T Balsamic
  • 4 garlic cloves
  • salt and pepper to taste


  1. Throw everything into a zip lock bag and marinate in the fridge for at least an hour. 
  2. I think we did for about 3 hours.
  3. Preheat oven to 400 and spread the mixture onto a baking sheet. 
  4. Bake for about 45-60 minutes until veggies come out tender.