These easy bakery style dark chocolate pumpkin muffins are tender and flavorful, and come together in just one bowl – no mixer required – for the perfect deliciously spiced Fall breakfast treat!
Is it even October if we’re not baking with pumpkin?? 😬
Trick question. I actually love love love pumpkin all year round. It’s a magical ingredient to bake with, keeping things – especially cakes and quick breads – incredibly moist and tender while packing tons of cozy flavor.
For as long as I can remember, my mom has baked incredible pumpkin bread around the holidays. It’s really more cake than bread, rich and dense, and sweet, and generously spiced, and something we all look forward to every year.
It’s so good, in fact, she won’t let me share the recipe with you. She barely shares it with me! But she also mails me loaves of it when I’m far from home, so I will not complain, lest that delicious pumpkin train come grinding to a halt.
So, while the pumpkin spice trend may be a tad bit out of control (pumpkin spice kale chips, anyone?), there’s no shame in my pumpkin game, and I’m baking with winter squash all season long, starting with these double dark chocolate pumpkin muffins.
If Fig Newtons are your jam, you’ll go crazy for these easy homemade walnut and fig crumble bars. They’re chewy bars filled with gooey fig butter nestled between a buttery brown sugar and oat crust and walnut crumble topping – and packed with yummy fall flavor!
We’re taking figs in a whole new direction from last week, from creamy, tangy cheesecake with vibrant fresh figs, to making delicious use of preserved figs with these chewy, gooey, fig crumble bars, packed with fig butter, toasted walnuts, a buttery brown sugar oat crumble, and all kinds of Fall flavor.
You know I love a good crumble bar. They’re not only easy and oh, so tasty, but perfect for adapting to the season, and these sweet, figgy treats combine some of my very favorite Fall ingredients – brown sugar, oats, cinnamon, vanilla, and of course, figs and walnuts – into an irresistible, lick-your-fingers-clean crumb bar.
Lusciously creamy goat cheese cheesecake bars with a sweet and salty, cinnamon-spiced graham cracker crust, layered with fresh figs and a drizzle of honey.
See those figs? I may have sideswiped a few people during the lunch rush at our local Whole Foods to nab them.
Originally, we were there picking up some apples for a slew of apple recipes I have planned over the next few weeks. On a related note, I really, really miss the apples in the Pacific Northwest. They are hard to beat.
…then I spotted these beauties out of the corner of my eye from across the produce section. One, single lone basket tucked in between some blueberries and concord grapes. Because figs are in season for about twelve minutes each year, and are so, so delicate, the ones at the grocery store are usually just… sad. But these figs were vibrant and fresh and plump and decidedly not sad.
I knew I had to have them, and with Henry strapped in the front carrier, we grabbed our Honeycrisps, abandoned our cart, and barreled our way towards the prize before another lucky shopper could be the wiser. Maybe since I had a baby in tow my enthusiasm came off as charming? Or maybe not. 🙈
And what better to pair with fresh victory figs than goat cheese? Especially when that goat cheese is baked into a wonderfully creamy, sweet and tangy, vanilla cheesecake, then topped with rosy fig slices and honey…