Tag Archives: fall

Pumpkin Collagen Muffins

Tis the PUMPKIN season; bring alllllll the hate! I’m a pumpkin lover through and through and whenever September hits, I dive right in. I’m eager to have some normalcy right now, especially as we are entering schools reopening and lots of uncertainty with what that looks like. Being in the kitchen, experimenting with flavors of Fall is exactly what I’m craving.

Jump to Recipe

I’ve spent the last week in the kitchen tampering with my pumpkin muffin recipe to no avail. It’s been a week for sure! The first batch were gummy, tasteless, and underbaked. The second batch were as gummy as the first, and incredibly oily (which makes no sense to me). I decided to do some reading on baking and simple swaps to the baking process, including the tools to whisk batter. I FINALLY perfected the recipe, they do say third time’s a charm right? These muffins are absolutely delicious: perfectly sweet with natural sugars, velvety texture on the inside, and as usual: gluten free.

I also didn’t bother with my hand mixer, I used a good ol’ fashioned whisk and literally blended until just combined. I honestly think this made a world of a difference. This batch of muffins is dairy free too, with the exception of the BEST eggs known to man from Organic Valley. I had to add a scoop and a half of Vital Proteins collagen too because as I am entering 6 months postpartum, the hair-loss is lessening and I owe it to taking probiotics, prenatals, and my daily scoop of collagen in my coffee.

Here’s what you’ll need:

  • 3/4 cup pumpkin purée
  • 2 eggs
  • 1 cup coconut sugar*
  • 1/2 cup avocado oil*
  • 1/3 cup maple syrup
  • 2 cups gluten free flour*
  • 1 1/2 scoop Vital Proteins collagen peptides powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • Pumpkin Pie spice
  • 1/2 cup chocolate chips (optional)
    • **You can find these awesome ingredients on Thrive Market – click the link here to head to the site! Get a free gift up to $24 when you sign up for a membership.

Preheat your oven to 350*. Grease a muffin tin with your preferred fat/oil – I use an avocado oil spray. Add all the dry ingredients to a small bowl and whisk until combined. Take a large mixing bowl and add the eggs, coconut sugar, pumpkin puree and whisk to combine. Add in the avocado oil and maple syrup and whisk again. Pour the dry ingredients into the wet and whisk until JUST combined (try not to overmix).

Pour the batter into the muffin tin and top with chocolate chips. You can throw chocolate chips into the batter if you desire (to prevent them from dropping to the bottom, coat with flour first). Bake for 23 minutes. These will be a fall staple in your home for sure!

Pumpkin Collagen Muffins

A seasonal Fall treat guaranteed to satisfy your pumpkin cravings

Course Breakfast
Cuisine Seasonal
Keyword collagen, dairy free, gluten free, muffins, pumpkin
Prep Time 15 minutes
Cook Time 23 minutes
Resting Time 15 minutes
Servings 12 muffins
Author nomastehungry

Ingredients

  • 1 cup Pumpkin purée
  • 2 Eggs
  • 1 cup Coconut sugar
  • 1/2 cup Avocado oil
  • 1/3 cup maple syrup
  • 2 cups gluten free all purpose flour
  • 1 1/2 scoop collagen powder optional if you don't have this!
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 tbsp pumpkin pie spice

Instructions

  1. Preheat oven to 350* and grease a muffin tin and set aside

  2. Add flour, collagen, soda, powder, and salt to a mixing bowl and whisk to combine.

  3. In another bowl, add eggs, coconut sugar, and pumpkin puree and whisk to combine. Add the maple syrup and avocado oil and whisk again.

  4. Pour the dry ingredients into the wet ingredients and whisk until just combined. Batter should be thick enough to coat the back of a spoon.

  5. If you're adding chocolate chips, add 1/2 cup into a 1 tbsp flour to coat and pour into the batter. Let batter sit for 10-15 minutes.

  6. Pour batter into muffin tin and bake for 23-25 minutes.

Creamy Chicken and Wild Rice Soup

I’m a fall girl, 100%.  I could deal with being in warmer weather, if I lived super close to a beach, or in Florida.  Living in New York, and experiencing all four seasons, Fall is absolutely my favorite.  The leaves change, the holidays approach, the smell of pumpkin and apple pie, and SOUP.  I could eat soup everyday, and I love all varieties.  This one in particular reminds me of Panera’s chicken and wild rice, and its hearty, filling, and good for the soul!IMG_4174

I broke out the crockpot for this guy, as I usually do for soups because I love a slow cooked meal, especially in the Fall/Winter seasons.  Crockpot meals are the best because you literally throw everything in at once, checking in every so often, and stir.  With this recipe I used Trader Joe’s Basmati and Wild Rice blend that comes with dehydrated veggies and seasoning, bay leaves, organic chicken breast, fresh carrots, and celery.  For the broth I used 2 cartons of bone broth.  Bone broth is an old tradition of boiling poultry or beef bones, getting all the gelatin and collagen from the bones, for hours (like, upwards of 10-15 hours).  Bone broth has so many benefits and nutrients our bodies need, which is why I’m so glad that it’s readily available in Whole Foods or Trader Joe’s.

I played around with the different lengths of time and temperature, but the end result:  cook on low for 6 hours and add in water or broth as needed.  This recipe in particular requires a good amount of liquid, and a 1/2 cup heavy cream or 1/2 and 1/2 at the end, hence the “creamy” part of the recipe.  I didn’t season with any salt or pepper until it was almost ready to be served, as I wanted to be sure the seasoning wasn’t overpowering.  To create the shredded chicken, I took the chicken breasts out about 30 minutes before the soup was done, shredded with two forks, and added it back in.  Serve with a slice of baguette and you’re ready to feast!

Creamy Chicken and Wild Rice Soup

Course Dinner
Cuisine Soup
Keyword Chicken, Fall, Hearty, Soup, Wild Rice
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 cups
Author nomastehungry

Ingredients

  • 2 lbs Organic chicken breast
  • 1 pkg Wild rice
  • 2 cartons Chicken bone broth
  • 3 stalks Carrots sliced
  • 3 ribs Celery chopped
  • 1/2 cup Half and half
  • 3 Bay leaves

Instructions

  1. Chop/slice the carrots and celery. Set side

  2. Layer the chicken, celery, carrots, and package of rice into a medium size crockpot.

  3. Pour in the cartons of bone broth into the crockpot.  Cover and set to low for 6 hours

  4. Add in more water as need and desired if the liquid becomes absorbed as the soup cooks.  Stir occasionally.

  5. 30 minutes before the soup is done, take out chicken and shred with two forks. Add the chicken back into the soup.

  6. Pour in the 1/2 cup of half and half and season with salt and pepper.  Taste and add more as desired.

  7. Serve with a slice of french baguette and enjoy!