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Healthy Pumpkin Muffins These easy pumpkin muffins are moist, tender, and warmly spiced—the perfect fall treat! Make a batch, and it’ll disappear before you know it. summer / salads — Jump to recipe These pumpkin muffins are perfect for fall! They’re soft, super moist, and deliciously spiced—cinnamon, allspice, and more fill them with seasonal flavor. But best of all, they’re so easy to make. You can whip them up in less than an hour with a couple of mixing bowls and a whisk. No mixer required here! I love that these pumpkin muffins taste sweet, but not too sweet, so that they can pass for breakfast or a healthy snack. Enjoy one (or two) in the morning with a cup of coffee, and then grab another for an afternoon pick-me-up. If you have any extras, you can freeze them, but if your household is anything like ours, these pumpkin muffins won’t last long.             0 seconds of 0 secondsVolume 0%                           NextStay  How to Make Pumpkin Muffins These healthy pumpkin muffins are so simple to make! To start, grab these ingredients: Pumpkin, of course! Canned pumpkin puree gives these muffins an amazing moist texture and rich pumpkin flavor. Make sure to use pure pumpkin puree and not pumpkin pie filling. The pie filling contains sweeteners and spices that we don’t need here. Eggs – They make these muffins tender and fluffy. Oil – Melted coconut oil and vegetable oil both work well, adding moisture and richness. I’ve even had yummy results with olive oil. Maple syrup – For sweetness. I love this natural alternative to granulated sugar! Milk – Use your favorite dairy or non-dairy milk in this recipe. I’ve had great results with almond milk and oat milk. Apple cider vinegar – It helps the muffins puff up as they bake. Vanilla extract – For warm depth of flavor. All-purpose flour and whole wheat flour – This combination makes the muffins wholesome, but not dense. Baking powder and baking soda – They make the muffins nice and puffy. Pumpkin pie spice – What would pumpkin muffins be without cozy, warming spices like cinnamon, nutmeg, and ginger? And sea salt – To make all the flavors pop Moroccan Chicken with Saffron and Lemon A food blog with fresh, zesty recipes. ALL RECIPES >> Hello, we’re Jeanine and Jack. We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor Facebook Twitter Youtube X-twitter

Perfect Baked Potato A perfect baked potato has crispy skin and fluffy insides. My method for how to bake a potato works every time, so load up your spuds, and dig in! summer / salads — Jump to recipe fall / baking A perfect baked potato is hard to beat. The outside is brown and crisp, coated in a crust of sea salt. Pierce the skin, and your fork gives way to a soft, fluffy interior. It might be hard to resist eating the whole thing straight out of the oven, but if you take the time to top it with a pat of butter or a dollop of (cashew) sour cream, you won’t be able to deny that it was worth the wait. Reading this, you might be surprised to learn that until recently, I wasn’t a baked potato fan. I thought they were bland on their own. Whenever I had them at restaurants or at home as a kid, the toppings were always the main attraction. The potatoes themselves would be shriveled and soft, meager vessels for sour cream, cheddar cheese, and bacon. But this salt-crusted baked potato recipe changed everything for me. In it, the potato becomes the main event. Don’t get me wrong, a little butter or sour cream goes a long way here, but the potatoes come out of the oven with perfectly crispy, flavorful skins and creamy, piping hot interiors that taste delicious as they are. Serve them as a hearty side dish, or load them up and call them dinner. You’ll love them either way!   I like to use russet potatoes here, as their skin really puffs up and becomes crisp in the oven. Along with the potatoes, you’ll just need olive oil and salt to make this baked potato recipe. Once you’ve assembled your ingredients, follow these easy steps: A food blog with fresh, zesty recipes. Menu RECIPES ABOUT NEWSLETTER COOKBOOK SAVED RECIPES ALL RECIPES >> Hello, we’re Jeanine and Jack. We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor Facebook Twitter Youtube X-twitter