The healthiest smoothie!

I meant to get this post up a few days ago but my servers were experiencing an issue that wouldn’t allow me to upload photos… and then I accidentally deleted the photos I wanted to share. Go figure! Haha – Thankfully, all is fixed now :)

It’s January and that means we are all focusing on our health… at least for the next few weeks ;)

I kid, I kid… I know most of my readers try to focus on living healthy a majority of the time, BUT since it is the new year – and we have a lot of people jumping on the healthy bandwagon right now, I thought I’d share a super healthy smoothie recipe.

But first, raise of hands, who set a few new years resolutions or goals? I did! And I hope that even if you didn’t set specific goals, you have an idea in mind of how you would like to take on the new year.

Alright, now back to this smoothie recipe…

I’m not a huge smoothie for breakfast kinda gal. I have to chew my food in order to feel satisfied until lunch, but I love a good smoothie for a snack. They’re a great way to boost your calcium and green veggie intake. Plus they taste like a treat!

While a green smoothie may be tasty and good for ya, it most definitely isn’t pretty to the eyes. I have yet to see a green smoothie photograph that looked appealing, so you’re just going to have to go with me on this one, mmkay?

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A few of my all-time FAVORITE smoothie ingredients are in today’s smoothie recipe.

  • Nut butter (obvs…)
  • Spinach
  • Blue Diamond Almond Milk (one of my fave ways to get in additional calcium)
  • Banana

Those are my “favorite four” as I like to call them… A smoothie isn’t complete unless they’re in the mix!

So how ’bout the rest of the recipe? It’s full of healthy ingredients and protein and fiber and all of the stuff you want in a smoothie AND it tastes pretty amazing if you ask me ;)

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The Healthiest Smoothie

Makes 1 smoothie

Ingredients:

  • 2 TBSP nut butter
  • 2 cups spinach
  • 1 cup Blue Diamond Almond Milk
  • 1 banana
  • 1/8 cup ground flax seed
  • 1 cup plain, fat-free Greek yogurt
  • Splash of vanilla

Directions:

In a large blender, combine all ingredients and mix until smooth. Pour into a large glass and enjoy!

Raise your {smoothie} glass to the new year – Let’s make it great!

What is your favorite smoothie ingredient? What healthy resolutions do you have for yourself this year?

This post is sponsored by Blue Diamond Almond Breeze Almondmilk. I appreciate your support!

Big Slice Apple Cinnamon Oatmeal Muffins & Giveaway!

We are talking healthy snacking today.

Yes, HEALTHY during the holiday season! Holidays and healthy eats can go hand in hand, especially with some help from flavorful Big Slice apple products.

Today I have an amazingly simple recipe and a deliciously healthy giveaway for y’all… Perfect timing for all of those New Years’ resolutions if ya ask me ;) But first, let’s cover this whole healthy snacking thang.

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If you’re anything like me, you want your snacks to be quick, easy to grab, and packaged to take with you when you’re on-the-go. We all live busy lives – Who has time to spend 30 minutes on prepping a snack?! I definitely don’t! Between running to the gym to teach, responding to emails and chasing after my now on-the-go baby, snacks need to be consumed in 30 seconds or less.

I was so happy when Big Slice sent me a big ol’ package full of goodies a few weeks ago. I’ll be honest, I was not familiar with Big Slice prior to my goodie package so I’m going to give you a few details in case you were in the dark about this amazing brand like I was.

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Big Slice features 17 delicious flavors that are available in glam on-the-go pouches (They are perfect for the gym bag!) that are all approximately 100 calories per pouch. They use all-natural ingredients with no artificial flavors or preservatives and let me tell you, the apple and fruit chunks are juicy, chewy and taste super fresh!

I’ve been snacking on these pouches pre- and post-workout, mixed in with my oatmeal and yogurt at breakfast, and when I’ve craving something sweet but want something on the healthier side. Big Slice has yet to disappoint!

Another thing I love about Big Slice is that a portion of each purchase goes to the Spark Foundation – an organization that supports women and girls in need.

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I decided to try my hand at mixing Big Slice into the most popular recipe here on Olives ‘n Wine… The result? An amazingly moist, perfectly sweetened, chewy and healthy muffin. The recipe is exactly the same with a slight addition… 2 pouches of natural Big Slice. The apple pouches were a total game changer for this recipe, I won’t be making them without them again!

Oh! And I used dried cranberries rather than raisins in the recipe… I like to use what I have on hand and cranberries were in my pantry ;)

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Now, for the fun part – One of YOU are going to win a fun package from Big Slice!

The giveaway consists of:

  • 12 sample pouches, assorted flavors
  • Big Slice tumbler
  • Spork

To enter the giveaway, please leave a comment for each of the following for your chance to win!

I will select a winner on Monday, December 28, 2015!

Disclaimer: I was sent Big Slice products in exchange for this post. All opinions are my own.

Rocky Road Fudge Bites

I came across a new-to-me dessert while walking through the Publix bakery last week and after I saw it, I KNEW I had to recreate it’s deliciousness at home.

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While I had never seen this dessert before, it seems like it might be a popular one per my Instagram post!

There were multiple things that drew me to this dessert… It was chocolate-y, marshmallows were involved, there was a crunch factor with almonds, and – most importantly – it was GORGEOUS.

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Desserts can be pretty, right?!

I loved the contrast of the dark chocolate with the white marshmallows and the light brown almonds. I’m sure a few handfuls of cranberry would make the color contrast that much more eye catching <– Of course I think of this AFTER I make them at home ;)

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When it comes to holiday entertaining, let’s be honest, we like to appear like we put in a ton of effort with the least amount of work. A decorated house, a pretty tree, fancy attire, and – you guessed it – pretty desserts. Don’t tell me I’m the only one who thinks this way!

Thankfully, with these Rocky Road Fudge Bites, you can make a pretty dessert with minimal effort. It only takes 5 minutes of prep work, 30 minutes of cooling, a minute of slicing, and voila! – a gorgeous holiday dessert fit for the fanciest of parties.

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Rocky Road Fudge Bites

Makes 24 “slices”

Ingredients:

  • 4 TBSP butter, unsalted
  • 1 – 12 oz package semi-sweet chocolate chips
  • 1 cup Blue Diamond Lightly Salted Almonds, chopped
  • 1 cup mini marshmallows
  • 1/2 cup dried cranberries (I haven’t tried these in it but I think they would make a FAB addition)

Directions:

Melt butter over medium heat in saucepan. Reduce heat to low and stir in chocolate chips until melted. Remove from heat and allow to cool for 3 minutes. Stir in Blue Diamond Lightly Salted Almonds, marshmallows and cranberries until well combined. Spread into a long line on a sheet of wax paper. Roll the paper around the chocolate mixture and place into refrigerator until cooled. Using a sharp knife, slice “dough” into 1/2 inch pieces. Chill until ready to serve. Enjoy!

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Seriously y’all. This is one of the simplest – and prettiest! – desserts I’ve ever prepped. I can’t wait to serve these at our next holiday party.

What is your favorite dessert to serve at holiday parties and family gatherings?

This post is sponsored by Blue Diamond Almonds.

Spicy Zucchini-Peanut Noodles & Giveaway!

Disclosure: I was provided with 2 bottles of Mighty Nut as well as compensated for this post. All opinions, the recipe, and my love of peanut butter are my own :) Thanks for your support!

Let’s talk peanut butter.

Peanut butter is by far my FAVORITE nut butter. It’s creamy. It adds a delicious flavor to pretty much anything. And peanut butter + chocolate… Need I say more?

Today, I have a recipe for you that has my favorite peanut butter flavor but instead of being made with regular ol’ peanut butter, a key ingredient is Mighty Nut Powdered Peanut Butter.

Powdered peanut butter? Have you heard of it?

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I’m still fairly new to the powdered peanut butter bandwagon (I know… I’m so behind the times!) so when Peanut Butter & Co offered to send me two bottles of Might Nut, I jumped at the opportunity! Mighty Nut has 85% less fat than regular peanut butter AND it offers up 6g of protein per serving. All of the flavor and ability for recipe creation with only 45 calories per serving… I’m not one to complain about that.

I decided to try my hand at a recipe with the “original” flavored Might Nut Powdered Peanut Butter. And can you believe that it doesn’t involve chocolate?! Be shocked and amazed ;)

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This is a healthy recipe and it packs a punch of protein, a serving of green veggies, and spicy kick all with my favorite peanut butter flavor. Yes, please!

So, without further ado… Spicy Zucchini-Peanut Noodles!

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Spicy Zucchini-Peanut Noodles

Serves 3

Ingredients:

  • 2 large zucchini
  • 3 TBSP Mighty Nut Powdered Peanut Butter, Original flavor
  • 2 TBSP coconut aminos (you can sub soy sauce)
  • 1 TBSP garlic, minced
  • 1 tsp oil (I used sesame)
  • 1 TBSP honey
  • 2 TBSP rice vinegar
  • 1 tsp chili hot sauce (more for a spicier recipe!)
  • 1/4 tsp ground ginger

Directions:

Using a spiralizer or food grater, make your zucchini noodles and place in a large bowl. In a small bowl, combine remaining ingredients and whisk until smooth. Pour Mighty Nut Powdered Peanut Butter sauce over zucchini noodles and stir until combined. Serve chilled as a side along side your favorite protein. Enjoy!

These noodles would be delicious served with grilled shrimp or chicken. They add a healthy and flavorful Asian-inspired kick to your favorite meal!

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Now, for the fun part… One of YOU will win a bottle of Mighty Nut Powdered Peanut Butter in a flavor of your choice.

A little more about Mighty Nut:

Peanut Butter & Co just launched Mighty Nut, their new powdered peanut butter! Each batch of Mighty Nut is created from quality USA grown peanuts. The peanuts are roasted, then pressed, to remove most of the fat.  What remains is protein, fiber and delicious peanut buttery taste.  Mighty Nut powdered peanut butter can be rehydrated and used as a spread or dip, or as an ingredient in baking, cooking or smoothies and it is available in four delightful varieties:

  • Original
  • Vanilla
  • Chocolate
  • Flax & Chia

Giveaway entry methods: 

  • Leave a comment below on what recipe you would make if you won a bottle of Mighty Nut.
  • Follow @GoMightyNut and @olivesanwine on Twitter
  • Follow @GoMightyNut and @beckyklap on Instagram
  • Tweet about the giveaway. Sample tweet: I would LOVE to create recipes with @GoMightyNut! #EatMighty @fitapproach #sweatpink mightynut.com
  • Pin a picture from MightyNut.com

U.S. only. One prize per person. If you win this giveaway, and have already won another prize from Mighty Nut through another blog, please disclose that you have already won so we can choose another winner. 

I will randomly select a winner on Wednesday (10/28/15) morning!

Pumpkin Week 2015 – Link up!

Welcome to the day of the Pumpkin Week link-up! I’m sharing a few of my favorites from the week in this post, but I’d love for you to link up your favorite pumpkin recipes below. The more pumpkin recipes, the better!

Pumpkin Biscotti Cookies with Dark Chocolate Drizzle

Umm… yes, please! Crunchy biscotti is the perfect snack and these look perfect for Sunday morning snacking if you ask me ;)

pumpkin biscottis with dark chocolate drizzle via @semihealthnut at semihealthyblog.com -- perfect for breakfast with a hot cup of coffee. w-2

Vegan Cranberry Walnut Pumpkin Bread

How gorgeous is this loaf of bread? Red chunks of cranberry, chunky walnuts, and a slight hue of pumpkin… I will be making this for Thanksgiving Day breakfast!

vegan cranberry walnut pumpkin bread via @ExSloth | ExSloth.com

Pumpkin Nutella Cookie Bars

If you know me, you know the word Nutella draws me in without question. These bars are no exception!

Wine Pumpkin Hummus

Wait… Wine + pumpkin + hummus?! You’ve got to be kiddin’ me! Three of my favorite foods (yes, wine is a food group) in one recipe? Count me in!

Combine pumpkin and red wine to create this genius gluten free vegan wine pumpkin hummus party dip that will get the (adult) party started! Get the Recipe at Suzlyfe.com

Pumpkin Banana Soft Serve

Pumpkin “ice cream” sounds delightful, especially with the coconut milk Katie added to this recipe. A perfectly healthy fall treat!

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Maple Pumpkin Butter

I’m allll about maple syrup this time of year! Add in pumpkin and I’m one happy gal. This “butter” looks absolutely delish!

Maple Pumpkin Butter - gluten free, low fat, vegan and packed full of pumpkin flavor! Ready in just 15 minutes, good on toast, pancakes, oatmeal, English muffins, you name it! | www.pancakewarriors.com

Garlicky Pumpkin Stew

It is a little known fact that I LOVE garlic… almost as much as Nutella ;) This stew has chicken. It has pumpkin. It has pumpkin beer. It is also calling my name!

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Pumpkin Spice Cinnamon Rolls – #pumpkinweek2015

Warm and gooey homemade cinnamon rolls with a fall twist… Pumpkin spice! 

There isn’t much better than a homemade pastry. Maybe that’s why I’ve posted not one but two of them this #pumpkinweek2015!

One of my favorite homemade treats is an ooey gooey, sticky, sweet cinnamon roll. Not only do they make your kitchen smell incredible while baking, they’re pretty easy to make (if you’re willing to wait out the dough rising times), and they’re crowd pleasers. Cinnamon and sugar, who is going to say no to that delicious combo?

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I made a similar recipe a few years ago when we lived in Minneapolis but I called them my “Secret Ingredient Cinnamon Rolls” – Secret ingredient, eh? Yep! Sweet potato – tricky, huh? Get some healthiness in with that sugar ;)

For Pumpkin Week, I decided to change up  my infamous sweet potato cinnamon rolls and add, you guessed it, PUMPKIN into the mix.

Pumpkin Spice Cinnamon Rolls.

I wasn’t sure how they’d turn out, but I was pleasantly surprised. The pumpkin made them a gorgeous orange hue and with the addition of pumpkin pie spice to the filling, these are the perfect fall brunch treat.

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Cinnamon. Sugar. Pumpkin spice. Cream cheese maple frosting. Could you get any more fall into one delicious bite?

You can find the full recipe here. For the pumpkin spice version, sub out the sweet potato for 1 cup of canned pumpkin and add 1 TBSP pumpkin pie spice to the filling.

It’s a fall treat you definitely don’t want to miss!

What is your favorite fall breakfast item? I may have to go with oatmeal on this one – It hits the spot when the days begin to get cooler and shorter.

#pumpkinweek2015 promo for IG UPDATE 10-12

Make sure to check out the other lovely #pumpkinweek2015 hosts and join us as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!

Lovely co-hosts:

Amanda from Diary of a Semi-Health Nut | Instagram

Suzie from Suzlyfe | Instagram

Erin from Table For Seven | Instagram

Becky from Olives n Wine | Instagram

Katie from Talk Less, Say More | Instagram

Giselle from Diary of an Exsloth | Instagram

Want to join in the fun?

Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link-up on Friday! We will each be picking our favorite posts from the hashtag to share on our blogs Friday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)

Pumpkin Pie Truffle Bites #pumpkinweek2015

Decadent bites of pumpkin pie drizzled in a rich, white chocolate will have you counting down the days until the holiday of pumpkin pies… Thanksgiving!

Raise of hands, who likes pumpkin pie?

While Thanksgiving may not be my favorite holiday, I can never resist a big ol’ slice of my favorite gourd pie on the last Thursday of November. Add in a big ol’ dollop of whipped cream on top and I’ll be your friend forever.

I’m not sure if it is the creamy texture or the spicy taste or the flaky crust or the smell of the pie baking in the oven, but pumpkin pie is definitely my favorite part about Thanksgiving!

I may have created something even better than pumpkin pie in my kitchen earlier this afternoon.

I know. Is that even possible?

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It has the same creamy texture. The same spicy pumpkin pie flavor. The only thing it doesn’t have is that baked in the oven smell because these babies require zero baking… And I don’t think any of y’all are going to complain about that ;)

The white chocolate drizzle also reminds me of my favorite dollop of whipped cream.

Pumpkin pie in a bite-sized snack? Yes, please!

Make these for your Halloween party or for your coworkers or heck, make them for Thanksgiving if you don’t want to mess with the whole pie thing. Everyone will thank you and ask for more!

Pumpkin Pie Truffle Bites

Makes 15 “bites”

Ingredients:

  • 8 oz cream cheese, room temperature
  • 1 cup canned pumpkin
  • 1 tsp pumpkin pie spice, plus extra for sprinkling
  • 6 TBSP powdered sugar
  • 1 sleeve graham crackers
  • 10 oz white almond bark (1/2 package)

Directions:

In a stand mixer, place all graham crackers in mixing bowl and turn on medium speed. Allow the mixer to run for 2-3 minutes, until crackers are broken into small pieces. (You can also use graham cracker crumbs for this, but hearing the mixer crunch the crackers is half of the fun!) Add in pumpkin, cream cheese, pumpkin pie spice, and powdered sugar and mix until well blended. Place bowl in freezer and allow to cool for 30-60 minutes, until the “dough” is hardened. Remove from freezer and roll into 15 small balls. Place on plate and set plate in freezer for another 60 minutes. Meanwhile, melt your almond bark per packaging instructions and line a large plate or container with foil. Roll “bites” in almond bark, making sure that all sides are covered (if not, the pumpkin pie filling will stick to the foil) and place on foil. Sprinkle with pumpkin pie spice and store in refrigerator for up to 1 week. Enjoy!

#pumpkinweek2015 promo for IG UPDATE 10-12

Make sure to check out the other lovely #pumpkinweek2015 hosts and join us as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!

Lovely co-hosts:

Amanda from Diary of a Semi-Health Nut | Instagram

Suzie from Suzlyfe | Instagram

Erin from Table For Seven | Instagram

Becky from Olives n Wine | Instagram

Katie from Talk Less, Say More | Instagram

Giselle from Diary of an Exsloth | Instagram

Want to join in the fun?

Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link-up on Friday! We will each be picking our favorite posts from the hashtag to share on our blogs Friday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)

Pumpkin pie – Yay or nay? What is your favorite pumpkin treat on Thanksgiving?

Pumpkin – Nutella Bars #pumpkinweek2015

Alright y’all. I am going to have a BRAND NEW pumpkin recipe for you later today.

Why not now?

Nutella

Well, I started baking yesterday and realized I was missing a key ingredient… So, I’ll be making a post-SPIN run to Publix this afternoon and will be getting a tasty treat your way shortly after ;)

In the meantime, enjoy this treat that I pulled out of the archives.

Pumpkin – Nutella Bars with Cinnamon Cream Cheese Glaze.

Pumpkin. And Nutella. In a dessert. Together. What’s not to love?!

Enjoy and swing by in a few hours for something pumpkin-y that you don’t want to miss!

#pumpkinweek2015 promo for IG UPDATE 10-12

Make sure to check out the other lovely #pumpkinweek2015 hosts and join us as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!

Lovely co-hosts:

Amanda from Diary of a Semi-Health Nut | Instagram

Suzie from Suzlyfe | Instagram

Erin from Table For Seven | Instagram

Becky from Olives n Wine | Instagram

Katie from Talk Less, Say More | Instagram

Giselle from Diary of an Exsloth | Instagram

Want to join in the fun?

Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link-up on Friday! We will each be picking our favorite posts from the hashtag to share on our blogs Friday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)

Pumpkin – Chocolate Chunk Scones #pumpkinweek2015

Before I share this recipe, I have two things to I have to warn you about…

One, I realized how much I MISS making new recipes and experimenting in the kitchen. I also realize that I need to find my nice camera and get back to workin’ on my food photography. As you can tell, my iPhone photos just aren’t cutting it. I promise these are tastier than they look ;) Ha! Add that to my to-do list. Maybe I can teach the kiddo to do my food photography for me in a few years.

And two…

These are DANGEROUS.

Dangerous as in do not make these if you like anything pumpkin and/or chocolate. And if you like your jeans to button come tomorrow morning. #leggingsrule

Yeah, I said tomorrow. I whipped up a batch of this pumpkin-y goodness yesterday morning and they were gone by this morning. Kyle and I can’t blame Dean either, no chompers to eat this deliciousness yet ;)

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Pumpkin – Chocolate Chunk Scones. Need I say more?

After his first bite, Kyle was confused. Wait, aren’t these supposed to be harder? You know, like crunchy-ish? No, honey, hard, crunchy scones are for the birds… and for those that frequent the ‘bucks.

Soft, moist, slightly chewy, and fluffy scones are where it is at. And you can’t get this fluffiness from a chain-purchased baked good.

Nope, these scones are the perfect homemade treat. Great for breakfast. Or a snack. Or post-workout fuel. Or dessert. Orrrrr all of the above if you’re like us and can consume an entire batch in less than 24 hours.

Talent, I tell ya.

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And, they’re easy to whip together. 30 minutes from start to finish – out of the oven finish. And you thought it wasn’t going to get any better!

Pumpkin spice. Chocolate. The fluffy texture of a freshly baked cookie. The flavor of fall. The scent of your favorite October candle. Make these scones and make sure your Pumpkin Week is everything you’ve ever wanted and more.

Pumpkin – Chocolate Chunk Scones

Makes 6 large scones or 12 medium scones

Ingredients:

Dry

  • 2 cups flour
  • 6 TBSP white sugar
  • 1 TBSP baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 6 TBSP butter
  • 3/4 cup chocolate chips (I used semi-sweet)

Wet

  • 3/4 cup canned pumpkin (not pumpkin pie filling)
  • 1/4 cup milk (I used whole milk)
  • 1 egg

Directions:

Preheat oven to 425 degrees. Place a silicon baking mat (or spray with non-stick spray) on cookie sheet. Mix all dry ingredients, except for the butter and chocolate chips, in a large bowl. Using a fork, mash cold butter into dry mixture. This will take a few minutes. Mix until there are no butter chunks remaining. In a small bowl, combine wet ingredients. Pour wet ingredients into dry ingredients and fold until combined. Mix in chocolate chips and then place dough onto a floured surface. Flatten dough into a 1-inch, round circle, similar to a pizza dough. Slice with knife into 6 or 12 pieces and place onto prepared cookie sheet. Bake for 11-13 minutes, until slightly brown. Remove from cookie sheet and allow to cool completely on wire rack. Store in refrigerator for up to one week… Although they won’t last that long!

Scones, how do you prefer them? Store bought? Homemade? What is your favorite flavor of scone?

#pumpkinweek2015 promo for IG UPDATE 10-12

Make sure to check out the other lovely #pumpkinweek2015 hosts and join us as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!

Lovely co-hosts:

 

Amanda from Diary of a Semi-Health Nut | Instagram

Suzie from Suzlyfe | Instagram

Erin from Table For Seven | Instagram

Becky from Olives n Wine | Instagram

Katie from Talk Less, Say More | Instagram

Giselle from Diary of an Exsloth | Instagram

Want to join in the fun?

Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link-up on Friday! We will each be picking our favorite posts from the hashtag to share on our blogs Friday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)

Mini Pumpkin-Spice Cupcakes with Maple Cream Cheese Frosting #pumpkinweek2015

It’s here, it’s here! Pumpkin Week 2015!

Are you as excited as I am? I hope so because this week is going to bring so much pumpkin goodness that your taste buds are going to jump for joy.

Before I share my pumpkin recipe of the day, here is the DL on #pumpkinweek2015…

#pumpkinweek2015 promo for IG UPDATE 10-12

Join 6 awesome bloggers as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!

Lovely co-hosts:

Amanda from Diary of a Semi-Health Nut | Instagram

Suzie from Suzlyfe | Instagram

Erin from Table For Seven | Instagram

Becky from Olives n Wine | Instagram

Katie from Talk Less, Say More | Instagram

Giselle from Diary of an Exsloth | Instagram

Want to join in the fun?

Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link-up on Friday! We will each be picking our favorite posts from the hashtag to share on our blogs Friday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)

Now, onto my recipe! I originally shared this recipe way back in 2013. Yup, it’s an oldie but it sure is a goodie!

Mini Pumpkin-Spice Cupcakes with Maple Cream Cheese Frosting

These are definitely as good as they sound.

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Our favorite pumpkin spice flavor (so basic…) combined with the perfect fall ingredient of maple syrup. And chocolate. Always chocolate. It’s not a dessert (or a breakfast…) recipe in my book if there isn’t chocolate involved ;)

A little pumpkin. A little maple. A little chocolate. A whole lotta YUM in a miniature cupcake.

Head on over here for the full recipe.

And make sure to join us for #pumpkinweek2015 – I have a brand new recipe comin’ your way tomorrow morning!

Favorite pumpkin recipe(s) – GO!

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