Am I too late to share a new pumpkin recipe with you? I made these in early September but am just getting around to sharing them now – but trust me, they’re worth the wait! I’ve actually made these quite a few times this fall and every single time they’ve quickly disappeared. 

We LOVE muffins in our house, as evidenced by the many muffin recipes on my site! Pumpkin muffins are my favorite to make because I feel like I’m sneaking extra veggies into my kids, and these muffins are no exception. They are full of healthy things like pumpkin and oats and they taste hearty and delicious.

I actually took an already healthy muffin recipe and reduced the sugar even further. I’ve noticed that I can cut down the sugar quite a bit on quick breads and muffins and no one even notices. Then I don’t feel so bad letting my kids eat them for breakfast! 

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We love quick breads and muffins around here. If I ask the kids what they want for breakfast or lunch they will almost always shout “muffins!!” 🙂 I’ve started making double batches of our favorite quick bread recipes and freezing them so I’m always ready for their requests. I also have started cutting down the sugar on almost every quick bread recipe I make so I don’t feel too guilty feeding it to the kids for breakfast. This simple classic zucchini bread definitely qualifies as a new favorite recipe. I made 4 loaves just last week and I have more on the agenda.

We used a free seed program through our library this year and planted some summer squash in the backyard. Imagine my surprise when we ended up getting these super interesting round zucchini! I had to google to figure out what they were and apparently they are called eight ball zucchini. I had no idea what to do with them so of course I then searched for things like”what to do with eight ball zucchini” and “eight ball zucchini recipes.” Thank goodness for google! 😉

We ended up stuffing some, turned some into a fun dessert (recipe to come!) and have used the rest to make this deliciously simple zucchini bread. The recipe itself is nothing fancy but is quick and easy the make.  The kids all helped me make it, which basically means the recipe is foolproof. 🙂

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You are going to love these rhubarb muffins! They are simple and easy to mix up, taste amazing, and are a perfect way to use up any extra rhubarb you have lying around. 🙂

When I posted the strawberry rhubarb pie, I mentioned that Mike’s coworker had given him a bunch of rhubarb from his yard. Well, not only was there enough to make the pie, there was plenty left over to try out another recipe.

I love making muffins, and the kids love eating them, so it’s kind of a win-win situation. These muffins came together in about 10 minutes, and were so simple that Zeke was able to help me make them.

They are soft and moist, and have the perfect amount of sweetness to balance out the tart rhubarb. The kids loved these, and Mike and I did too! I only wish I had enough rhubarb to bake another batch. 🙂

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Let me introduce you to my new favorite pumpkin bread! This whole wheat pumpkin applesauce bread is chock full of good things.

It is made with whole wheat flour, there is no butter or oil, and it is naturally sweetened with honey. And it tastes amazing. Seriously, we can’t seem to stop eating it. And even better, it’s healthy enough that I don’t mind feeding it to the kids!

Just like most quick breads, it’s very simple to throw together, which is good because we can’t get enough of it. It’s moist and full of pumpkin spice flavor, and the streusel topping is just the right amount of added crunch and sweetness.

We love it, and I think you will too!

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Am I too late for zucchini season? I hope not because you are going to want to try these healthy zucchini muffins! I almost hate to call them “healthy” because they taste so good. But since they are made with whole wheat flour, sweetened only with maple syrup, and use coconut oil in place of butter or canola oil I think they deserve to be called just a little bit healthy.  Plus they are chock full of shredded zucchini! 🙂 You are going to love them. They are amazing when eaten warm out of the oven, but they are also good at room temperature and freeze beautifully. If you have any zucchini left I hope you try these – you’ll be glad you did!

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You may think to yourself: why is she posting gingerbread muffins in January?? But the answer is really very simple – these muffins are SO good that I just couldn’t wait until next December to post them! Plus, they are a healthier version of a gingerbread muffin, and isn’t everyone looking for healthy recipes right about now? They also don’t have an overwhelming gingerbread flavor. They are more of a warm spiced molasses muffin, but I didn’t think that made for a nice recipe name. 🙂 These muffins are not just for the month of December, they are perfect all winter long. Trust me when I say that you will love them. They are made with real ingredients (no white sugar here!), full of flavor, and tender and moist. We all loved them, and Zeke has been begging for more muffins endlessly since we ran out. Now that is the mark of a good muffin. 😉

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Don’t you just love muffins that are covered in cinnamon sugar? Well these pumpkin apple spice muffins are even better – they are covered in a mixture of sugar and pumpkin pie spice! Yum!! These muffins are so good – they are easy to mix up, the recipe makes a lot, and they freeze wonderfully.  We love muffins over here, and these are some of our favorites! (Seriously, every time I’m in the kitchen Zeke says “you making me muffins Mommy??” He’s obsessed.) I love that these are different than regular pumpkin muffins. The addition of the chopped apple gives them a great texture, and they are perfect for a fall breakfast or snack. They are moist and full of flavor and absolutely delicious. Enjoy! 🙂

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You are going to love these chocolate chip muffins! They are so quick and easy to make, and if you’re like me and always keep chocolate chips on hand in your kitchen, I’m guessing you have everything you need to make these. They are perfectly soft and cake-like, and the sprinkle of sugar on top gives them a nice crunch. They are rich and buttery, and chock full of chocolate chips! I’ve made them countless times already, and every single time they’ve baked up nice and tall and pretty. If you want a healthier muffin, feel free to cut down on the sugar and chocolate a little. If you’re like me and just want an excuse to eat something unhealthy for breakfast, make them as written. You won’t be sorry. 🙂 I’ve shared these muffins with lots of different people, and everyone has loved them. This is sure to be one muffin recipe you make over and over.

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