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.
A totally indulgent homemade s’mores tart that combines all the classic elements of campfire s’mores: a cinnamon-spiced graham cracker crust and a gooey chocolate ganache filling, topped with big swirls of toasted marshmallow meringue. You won’t be able to resist this delicious and nostalgic treat!
In what was nearly a major travesty, I misplaced my smudged and note-covered recipe for this s’mores tart in the midst of packing and leaving our old house. Thankfully, it resurfaced in a pile of our important documents, because this indulgent chocolate-y, marshmallow-y, concoction is one of my favorite recipes to date.
Friends, it’s the stuff that dreams are made of.
…If you also dream about creamy chocolate ganache, and spiced graham cracker crusts, and big fluffy piles of toasted marshmallow meringue.
The best chewy oatmeal cookies, flecked with dark chocolate and tangy cranberries. So easy to make with the perfect texture, tons of flavor from brown sugar, old-fashioned oats, cinnamon, and molasses, these bakery style cookies are the perfect Fall treat!
Chocolate chip cookies may get the spotlight most of the time, but I love a great oatmeal cookie just as much. Maybe even more.
…Even packed full of raisins. Yes, it’s true.
For those of you that fundamentally disagree – raisins, are kind of like cilantro in that way, aren’t they? – do not worry. Today we’re not talking raisins, as these chewy oatmeal cookies are filled with vibrant dried cranberries and lots of rich, dark chocolate chunks instead.
They’re plump, buttery cookies, brimming with caramel notes from brown sugar and a hint of molasses, which also helps to achieve a perfectly chewy texture. Generously spiced with cinnamon, fragrant vanilla, and of course lots of old fashioned oats, they’re one of my very favorite cookies.