pumpkin applesauce muffins

Fall is here!  It is my favorite season.  To celebrate, I have been baking these Pumpkin Applesauce Muffins (which may be my kid’s new favorite!).  These moist and scrumptious muffins are super low in sugar, but high in nutritional content with pumpkin, applesauce, cinnamon & fall spices…It’s the perfect treat no matter the season!  These are so good on their own, but if you want to top them with a little something, try pumpkin (pepita) seeds, a light dusting of ground cinnamon, chocolate or white chocolate chips.

1 cup pumpkin puree

½ cup applesauce

¼ cup butter, melted and cooled

2 eggs

½ cup brown sugar, packed

1 Tablespoon maple syrup, optional

1 cup gluten-free all purpose flour (I use Glutino)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ginger

1.)    Preheat the oven to 350°.  Line a muffin tin with muffin cups.

2.)    In a mixing bowl, mix together the pumpkin puree, applesauce, melted butter, eggs,    brown sugar and maple syrup.

3.)    Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

4.)    Mix until combined.

5.)    Evenly divide the batter into 12 muffin tins.

6.)    Optional: top with chocolate chips, pumpkin seeds or a light dusting of cinnamon.

7.)    Bake for 18-22 minutes, until toothpick inserted in center comes out clean.

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popcorn trail mix

Trail mix gets a new twist with popcorn!   Salty popcorn, tart cranberries, crunchy nuts and chewy dried fruit make the perfect combination; add lightly drizzled semi-sweet chocolate and you have a decadent snack {and it's perfect for a child's birthday party treat bag}. This super simple trail mix can include any of your family favorites (pretzels, dried cherries, raisins, apricots); I’ve listed our favorite combination, but the recipe is very easily modified. Get poppin’!

8 cups popped popcorn*
1/2 cup honey roasted nuts
1/2 cup dried cranberries
1/2 cup dried banana chips
1/2 cup m&m's
1/4 cup sunflower seeds

1 cup semi-sweet chocolate chips

1. Line a cookie sheet with waxed paper.
2. Place the popcorn on the paper.
3. Evenly top the popcorn with the nuts, cranberries, banana chips, m&m's and sunflower seeds.
4. Place the semi-sweet chocolate chips in a microwave-safe bowl.  Microwave for 30 seconds.  Stir and microwave for an additional 30-40 seconds.  Drizzle over popcorn and toppings.
5. Allow chocolate to harden.  Break into pieces and keep in an air-tight container.

* I usually make my own popcorn and add salt.  I also have made it with Trader Joe's Organic Popcorn with Olive Oil and it works great.

chocolate snacking cake

All of your sweeties will love this chocolate snacking cake!  This sweet & tender cake is packed with nutritionally rich foods like oats, cocoa powder, walnuts and semi-sweet chocolate… what’s not to love?

1 cup uncooked oatmeal
1 3/4 cups boiling water
½ cup butter cut into small cubes & softened
3/4 cup granulated sugar
1 cup brown sugar, packed
3 eggs
1 ¾ cups flour
2 Tablespoons cocoa powder
1 teaspoon baking soda
2 cups chocolate chips
¾ cups walnuts, chopped

1.) Preheat oven to 350°. Lightly grease and flour a 9x13 glass dish and set aside.
2.) In a mixing bowl, pour boiling water over oatmeal. Let stand for 10 minutes.
3.) Add the butter, granulated sugar and brown sugar; stirring until butter is melted.
4.) Add eggs one at a time, beating well after each addition.
5.) Sift flour, cocoa and baking soda together. Add to batter; mix well. Stir in half {1 cup} of the chocolate chips. Pour into the pan.
6.) Sprinkle walnuts and remaining cup of chocolate chips on top.
7.) Bake for 40 minutes or until a toothpick inserted in center come out clean.

apple muffins

For all of the little apples of your eyes... this tasty apple muffin is a simple & nutritious snack for little ones (or as a breakfast on-the-go). For some delicious variations, replace the apples with blueberries or grated zucchini and/or add chopped walnuts.



1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 dashes of nutmeg
1/4 cup (1/2 stick) butter, softened
1 cup packed light-brown sugar
2 eggs
1 cup applesauce
1 teaspoon vanilla
3/4 cup buttermilk
2 apples, peeled, cored and cut into 1/4-inch pieces (about 3 cups)


1.) Preheat oven to 400 degrees.
2.) Lightly grease or line with paper baking cups18 muffin cups; set aside.
3.) In a small bowl, whisk together flours, baking soda, cinnamon and nutmeg.
4.) Beat butter and brown sugar together on medium-high speed until well blended. Add eggs, one at a time, beating well after each. Beat in applesauce and vanilla.
5.) Reduce speed to low and alternately add flour mixture and buttermilk, starting and ending with flour. Stir in apple pieces.
6.) Fill each muffin liner with 1/4 cup batter. Bake muffins at 400 degrees F for about 20 minutes or until toothpick inserted in center comes out clean.


photo & adapted recipe courtesy of Family Circle

oatmeal molasses cookies

These molasses & oat cookies are kissed with allspice, nutmeg and cloves. They are the perfect sweet treat for autumn!




1½ cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup butter, melted and cooled
1 large egg
¼ cup molasses
¾ cup old-fashioned oats


1. Preheat oven to 375F.
2. Sift together flour, sugar, baking soda and spices. Add melted, cooled
butter, egg and molasses; mix well.  Stir in oats.
3. Drop dough by tablespoonfuls onto an ungreased baking sheet. Flatten with bottom of a glass that has been dipped in sugar. Bake 9 minutes.


Yield: 2 dozen


* recipe adapted and photo courtesy of Relish Mag

sunflower seed butter cookies {mock peanut butter cookies}

This mock peanut butter cookie is for any little one with a peanut allergy {child, friend or classmate}! It's delicious and tastes just like good old-fashioned pb cookies! It's extra good with chocolate chips or with a Hershey kiss in the center :)

1 1/4 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter, room temperature

1/2 cup sunflower seed butter*

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1 egg

1/2 teaspoon vanilla

3/4 cup chocolate chips, optional

graulated sugar

1.) Preheat oven to 375. Line two baking sheet pans with parchment paper.

2.) Whisk together flour, baking powder and baking soda. Set aside.

3.) With an electric mixer, beat butter until creamy. Add sunflower seed butter, brown sugar, granulated sugar, egg and vanilla. Mix until completely combined.

4.) Add the flour mixture and mix until incorporated.

5.) Place approximately 1/4 cup of sugar in a bowl.

6.) Roll dough into 1 1/2 inch balls. Roll in the sugar. Place on a baking sheet pan. Press each dough ball twice with a fork to make a crisscross design.

7.) Bake for 9-10 minutes.

To make blossom cookies with Hershey Kisses- Shape dough into 1 1/2 inch balls. Bake for 8 minutes. Remove from oven and immediately press a chocolate kiss in the center of each cookie.

* Not only is the sunflower seed butter a great alternative to peanut butter, it is also high in Vitamin E, folate, zince and protein... sunflower seeds pack a lot of nutritional power.