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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.

Italian Turkey Meatballs

It’s the middle of August already. Time really goes faster regardless of a global pandemic, and with an infant now it’s like every month whizzes by in the blink of an eye (no, I didn’t intend on rhyming). Sundays have become a day of meal prep for the week, as both my husband and I are now working from home, it’s way easier to have meals almost fully prepped for the week so we don’t have to wait until practically 9pm to eat. We tend to take care of Rowen before we eat but now that he’s sleeping a bit later, we’re eating earlier and he hangs with us. This baby boy is going to be so spoiled with homemade foods when he turns 6 months next month!

Back to the purpose of this blogpost: meatballs. These aren’t a staple in my home, but I love when I make them. This time around, I opted for a lighter version and used ground turkey meat. The usual ingredients are in them too such as Worcestershire sauce, breadcrumbs, parmesan cheese, and an egg. I also throw in dried herbs like oregano, basil, and red pepper flakes. I like making my own marinara sauce, but Rao’s or Jovial foods makes a delicious sauce with very clean ingredients so sometimes keeping it simple is best.

Here’s what you’ll need:

  • 1 package ground turkey
  • 1 large egg
  • 1/3 cup breadcrumbs
  • 1/4 cup grated parmesan
  • 2 tbsp Worcestershire sauce
  • 2 tbsp minced garlic
  • 1 tbsp olive oil
  • Dried oregano
  • Dried basil
  • Red pepper flakes
  • Garlic powder
  • Onion powder

Preheat your oven to 400*. The beauty of meatballs: everything goes into the bowl at the same time! Mix the egg, breadcrumbs, parmesan, seasonings, minced garlic, Worcestershire, and ground turkey together in a bowl until fully combined. The balls should be sticky but form a solid circle a little smaller than the size of your palm. This mixture should form 12-13 meatballs.

Spray some non-stick oil spray onto a tinfoil-lined baking sheet. Place each meatball on the sheet with space in between. Bake for 20 minutes. In the meantime, begin to heat your marinara of choice (I do have a homemade marinara sauce recipe but will save that for another post) and once the meatballs are done baking, add them to the sauce and simmer for another 35-40 minutes. Serve with pasta, risotto, or my personal favorite: sliced and baked sweet potatoes (upcoming blog post!).

Ground Turkey and Chickpea Skillet with Roasted Veggie Medley

Good ol’ quarantine. Welcome to week 5 of stay-at-home, and getting creative in the kitchen. I accidentally bought a 5lb (YES 5LB) bag of carrots from Whole Foods a few weeks ago, and have been lucky to snag some slots at Whole Foods and Fairway delivery frantically throwing in zucchini and yellow squash into the cart, hoping that they still had it in stock. Thankfully, they did. I’m breastfeeding and while there really isn’t much science to back up cruciferous vegetables tend to make babies gassy, I still err on the side of caution and stick to spinach and zucchini for my vegetables.

I love ground turkey, and when I wasn’t much of a red meat eater (which changed the minute I tried Bistecca Fiorentina in Florence on my honeymoon five years ago), I relied heavily on ground turkey for everything. I find the key to making it tasty is a generous amount of seasoning and bone broth. That’s why I love this skillet: it has an abundance of flavor from cumin, onion, and garlic powder, a splash of dry white cooking wine (because why not?) and chicken bone broth from Kettle and Fire. I thickened the skillet with my trusty arrowroot and sprinkled some sharp white cheddar on top and broiled until it was perfectly melted. Let’s get down to business…

Here’s what you’ll need:

  • For the ground turkey skillet:
    • 1 pkg or 1lb ground turkey (I like dark meat turkey – that’s where the flavor and juices are!)
    • 1 tbsp oil (I prefer Olive or Avocado oil)
    • 1 cup garbanzo beans, rinsed and drained
    • 1.5 cup baby spinach
    • 1/4 cup bone broth or chicken stock (you could use vegetable stock too!)
    • Splash of dry white cooking wine
    • Onion powder
    • Garlic powder
    • Cumin powder
    • Salt
    • Pepper
    • 1/4 cup sharp cheddar (or any kind of shredded cheese – this is completely optional)
  • For the roasted veggies:
    • 3 large carrots, rinsed and sliced into long quarters
    • 2 zucchini, sliced into thick rounds
    • 1 yellow squash, sliced thick

Begin with cutting/slicing the vegetables and toss in some oil then layer onto a baking sheet lined with aluminum foil. Sprinkle salt, pepper, and dried basil and/or rosemary. Bake at 375* for 35 minutes.

In the meantime, grease a cast iron skillet with the oil of choice and set the heat to a medium flame. Add in the ground turkey and cook until 90% browned. Add in the garbanzo beans, spinach, and let the spinach begin to wilt – trust me it will. Add in seasonings and toss together. Pour in white wine to deglaze the skillet, and add in the broth. Turn flame up a little bit to bring to a gentle boil and add in arrowroot/thickener. Mix together until broth and turkey/garbanzo mixture becomes thick. Sprinkle cheese on top and broil for 3 minutes. Serve on top of the veggies or make a side of rice, either way, this is a perfect “what do I have on hand?” meal fit for a family at home 🙂 NOMaste healthy and safe my friends!

Brooklyn Eats: Buttermilk Channel

Location: Park Slope, Brooklyn

Cuisine: American, Comfort foods

Living in Brooklyn definitely has a lot of advantages. For starters, I am in the mecca of culinary artists and trendy pop-up coffee shops. I live just on the outskirts of Sunset Park and Park Slope, so I get the trifecta of amazing authentic restaurants. What inspires me most is that on every street, you can find yourself in a melting pot of cultures. Of course, there’s nothing like homemade food to make you feel all warm and fuzzy inside. I cannot think of a better spot than Buttermilk Channel to give me all the fuzzy feels, and a full belly.

Buttermilk Channel is on Court Street, one of the most popular (and populated) streets in Downtown Brooklyn. It’s in the Gowanus area, and has some of the best natural lighting I’ve seen in a restaurant. If you want to risk going for brunch on the weekend, I’d advise to go early, as there will most certainly be a wait. This restaurant can and will get packed, fast, and for good reason. Their food is really delicious, and consistent. I went once for lunch, and a second for brunch, offering multiple opportunities to try various items on the menu, and I barely scratched the surface, so it looks like I’ll be going for a third time. Here’s what I’ve tried:

ABC Grilled Cheese: This was one badass grilled cheese sando. It was layered with bacon, apple, and cheddar cheese smothered together between two pieces of delicious bread. I also won’t complain about the side of bread and butter pickles. #win.

Buttermilk Biscuits: I mean, I don’t know what else to say other than DAMN. These biscuits (first of all are gigantic) were so flaky, moist, and tender at the same time. I want more. ASAP.

Scramble with Sausage, Peppers, and Onions: This was a game-time decision to order, and I am really glad I did. Eggs are a staple at brunch, but this was super delicious, packed with soft scrambled eggs, sauteed peppers and onions, and tender sausage. Plus, it came with a hash-brown. No complaints here.

Ricotta, Honey, and Walnut Toast: EXCUSE ME?! A girlfriend of mine ordered this and it was just heaven. I didn’t think this was going to indulge my tastebuds as much as it did, and now I am craving it. The fresh ricotta paired with local honey and walnuts was the perfect trio of flavors. Definitely getting this bad boy again.

Warm Cinnamon Bun: I can’t explain just how delectable this was. My friend ordered this and we shared it, I ate each bite with such pleasure, that I am sure I pulled a “When Harry Met Sally” moment whilst mid chew. Sorry peeps, this cinnamon bun is legit and is a must order.

I hope these pictures help show you just how great this spot truly is, and made you drool just a tad. Don’t worry, grab a hanky, blot your drool bubble, and head over to Buttermilk Channel asap. Grab a friend, sit at the bar if you need to (say hi to the bartender Lauren for me!) and enjoy one incredible meal.