Are you guys lucky enough to have a long weekend this weekend like I do? I love Columbus Day weekend — smack in the middle of fall and there are usually lots of fun activities and so many autumn things to do. And there’s nothing like a Monday off!!
In the spirit of one of my favorite fall weekends, I figured today would be a good day to post a collection of some of my favorite fall recipes.
Fall Recipe Collection
Tuscan Pumpkin White Bean Soup
Maple Roasted Sweet Potatoes
Double Layer Pumpkin Cheesecake
Apple Topped Pork Chops
Sweet Potato Quesadillas
German Apple Cake
Roasted Butternut Squash and Spinach Salad
Four Ingredient No Bake Pumpkin Pie
Butternut Squash with Goat Cheese, Sage, and Roasted Pecans
Pumpkin Pecan Muffins
It’s kind of exciting that I’ve been blogging long enough now to even have a recipe round-up, isn’t it?
What’s your favorite fall recipe?
Off to continue the long weekend! Hope you are doing the same!
Favorite Things, Recipes
Apple Topped Pork Chops, butternut squash, Double Layer Pumpkin Cheesecake, Fall Recipe Round Up, German Apple Cake, Maple-Roasted Sweet Potatoes, No Bake Pumpkin Pie, Pumpkin Pecan Muffins, Roasted Butternut Squash and Spinach Salad, Sweet potato quesadillas, Tuscan Pumpkin White Bean Soup
Yes, they are as good as they sound.
And as they look. Drool-worthy, really.
Pumpkin Pecan Muffins
Recipe inspired by SkinnyTaste, makes 12 muffins
1/2 cup whole wheat flour
3/4 cups unbleached pastry flour
3/4 cup sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1.5 cups canned pumpkin
2 tbsp vegetable oil
2 large egg whites
1.5 tsp vanilla extract
1/2 cup chopped pecans
Preheat oven to 350°.
Line a muffin tin with paper liners and lightly spray liners with baking spray.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt. Set aside.
In a large bowl mix pumpkin purée, oil, egg whites and vanilla. Beat at medium speed until thick.
Add flour mixture to the wet mixture, then blend at low-speed until combined. Careful not to overmix. Fold in chopped nuts.
Pour batter into prepared muffin tin and bake on the center rack for 24 – 26 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool at least 15 minutes before serving.
Why are pumpkin flavored things just so damn YUMMY!?
(Mom, this doesn’t mean to start your Christmas shopping now and give me all pumpkin related presents again).
Definitely a fall recipe must try!
Oh, and I’d be lying if I said these didn’t taste even better with a lil extra somethin somethin on top.
What’s your favorite pumpkin recipe for fall? Would love to try even more ideas!