Fall Flavors: Pumpkin Pecan Coffee cake (egg free)

This is the first of weekly fall flavors that will be dropping the next couple of months, this pumpkin pecan coffee cake is moist, soft, delicious, and exudes all of the flavors and scents of fall that your whole family will love! This is kid tested and kid approved by my 7 year old and 2 year old.

Prep time: 10 minutes Bake time: 35 minutes Total time: 45 minutes Servings: 8

Ingredients: 2 cups AP flour

3/4 cup white sugar

2 tsp baking powder

1/2 tsp salt

1 tbsp pumpkin pie spice

1 tsp ground ginger

1/4 tsp ground instant espresso (optional)

1 cup pumpkin puree

1/2 cup milk

1/2 cup coconut oil, melted

1 tsp vanilla

1/4 cup chopped pecans

Streusel Topping Ingredients: 1/2 cup brown sugar

3 tbsp butter, melted

3 tsp AP flour

3 tsp ground cinnamon

1/2 cup chopped pecans

Instructions:

  1. Preheat oven to 350 degrees, prepare a 9 by 9 baking dish with cooking spray or line with parchment paper. Set aside.
  2. Mix all dry ingredients except for chopped pecans together in a large bowl. Set aside.
  3. Mix all wet ingredients together in a bowl with a paddle attachment in an electric mixer.
  4. Add dry ingredients to wet ingredients and mix well, then add 1/4 cup of chopped pecans.
  5. Transfer cake batter to prepared baking dish, set aside.
  6. Melt the butter in a microwave safe dish.
  7. Add the brown sugar, cinnamon, 3 tsp flour, and 1/2 cup of chopped pecans to the butter and combine well.
  8. Spread the streusel mixture evenly over the cake batter and use a butter knife or toothpick to swirl the mixture across the top of the cake.
  9. Bake in oven for about 35 minutes or until the center comes out clean.
  10. Remove from the oven and let cool completely in the pan before removing.
  11. Serve and enjoy!

Recipe Notes: This recipe is delicious on it’s own, but also great when served with whipped cream, coconut cream, or vanilla ice cream. Chocolate chips are another great add in for this cake, simply add them when you add the pecans.


Amazing Fall Flavors: Apple Cinnamon Crock Pot Pudding Cake

This super easy crock pot pudding cake will have your house smelling of fall the whole time it is slow cooking! It is very easy and fast to make, and so delicious to share with your loved ones! The best part about it: The crock pot does most of the work for you!

Prep time: 10 minutes Cook time: 2-3 hours Servings: 10-15

Ingredients: 2 cups AP flour

2/3 cups plus 1/4 cup of white sugar, divided

2 1/2 tsp baking powder

1 tsp salt

1/2 butter, cold plus 2 tbsp butter, melted

1 cup milk

2 Gala apples, peeled and diced

1/2 cup unsweetened applesauce

1 1/2 cup orange juice

1/2 cup brown sugar

1 tbsp cinnamon

1 tsp ground ginger

Instructions:

  1. Combine the flour, 2/3 cup of white sugar, baking powder, and salt in a large bowl.
  2. Add the 1/2 cup of cold, cubed butter to the flour mixture and combine with your clean hands, pressing the butter into the batter until it forms a crumbly texture.
  3. Stir the milk into the crumbs until just combined.
  4. Spray the bottom and sides of your crock pot with cooking spray.
  5. Pour the batter into the crock pot and spread evenly across the bottom.
  6. Place the diced apples over the top of the batter.
  7. In a medium sized bowl combine the orange juice, applesauce, brown sugar, 2 tbsp melted butter, 1/4 cup of white sugar, cinnamon, and ginger until well dissolved.
  8. Pour the orange juice mixture over the apples in the crock pot.
  9. Cover the crock pot with a clean dish towel, and place the lid on top.
  10. Turn the crock pot on high and cook for 2-3 hours, until the cake is baked.
  11. Uncover and serve warm.
  12. Enjoy!

Recipe Notes: This cake is delicious by itself, or topped with whipped cream or vanilla ice cream. You may replace the white sugar with coconut sugar and the brown sugar with honey for a healthier version and it will not affect the taste of the cake. The towel over the top of the crock pot prevents the condensation that will form from dripping back down on the cake, causing it to be wet. Store cake in airtight containers in the refrigerator and reheat in the microwave before serving.


Wonderful Fall Flavors: Pumpkin Pecan Baked Oatmeal

This delicious baked oatmeal is the perfect make ahead breakfast, or a scrumptious side for brunch. It is simple and easy to make, and even your pickiest eaters will love it!

Prep time: 10 minutes Bake time: 25 minutes Total time: 35 minutes Servings: 4-6

Ingredients: 2 cups old fashioned oats

2 eggs

1 1/2 cups pumpkin puree

1/4 cup coconut sugar

1/4 cup maple syrup

1/2 cup milk

1/2 tsp baking powder

2 tsp vanilla

1 tsp pumpkin pie spice

1 tsp ground cinnamon

3/4 cup chopped pecans

Instructions:

  1. Preheat oven to 375 degrees. Spray a 9 by 9 casserole dish with cooking spray, set aside.
  2. Combine all ingredients, except for 1/2 cup of chopped pecans, and combine well.
  3. Pour batter into prepared casserole dish, top with remaining 1/2 cup of chopped pecans.
  4. Bake for about 25 minutes or until the center comes out clean.
  5. Remove from oven, plate, and top with maple syrup, coconut cream, or whipped cream, and enjoy!

Recipe Notes: You may use any kind of milk you like and it will not affect the recipe. You may change out the coconut sugar for white or brown sugar. You may also add in chocolate chips, raisins, or any other add in of your choice. If you want to make the night before it is needed, cover it with plastic wrap and put in the refrigerator and then pull it out and bake it the next morning.


Fall Flavors: Cinnamon Applesauce Pancakes, Amazing!

These cinnamon applesauce pancakes are the PERFECT make ahead breakfast for your on-the-go mornings, and the best part: They are healthy but your kids will still LOVE them! These pancakes can be frozen and heated up before work or school on your busy mornings!

Prep time: 10 minutes Cook time: 15 minutes Servings: 10 pancakes

Ingredients: 1 cup AP or whole wheat flour

2 tbsp white or coconut sugar

2 tsp baking powder

1 tbsp cinnamon

1 egg

1 cup applesauce

2 tsp vanilla

1 tbsp water

1/4 cup chopped pecans or walnuts (optional)

Instructions:

  1. Mix all dry ingredients, except for nuts, together in a medium bowl and set aside.
  2. Combine all of the wet ingredients, except for the water, together in a large bowl and combine.
  3. Add the dry ingredients to the wet ingredients until just combined, do not over mix.
  4. If the batter is too thick for pancakes, add the tbsp of water and mix. Add in nuts.
  5. Let pancake batter set for 5 minutes while you prepare the skillet or pan with cooking spray or melted butter.
  6. Use a 1/4 cup to pour each pancake onto the skillet or pan, wait until small bubbles appear on top of the pancake, then flip it.
  7. Serve topped with bananas, coconut cream, or maple syrup, and enjoy!

Recipe Notes: Do not over mix pancakes or flip more than once, this will result in tough pancakes. Make sure your skillet or frying pan is well greased in order to easily flip pancakes and avoid sticking. Only add water to recipe if your pancake batter is too thick for pancake consistency, this will depend on the brand of applesauce you use. Store these in a freezer safe container ( I use a ziplock bag that’s air tight), for up to 2 months, then simply reheat in the microwave or toaster when ready to eat!

Pancake Tip: Do not cook with your heat up too high, this will result in pancakes burning on the outside and being raw on the inside. Pancakes cook best on medium heat.