Every year around this time, I’m torn between holding on to summer yet anticipating fall at the exact same time. But really, it’s like comparing apples to oranges on the opposite sides of the spectrum. What’s been pushing and pulling me a little closer towards the upcoming season is this past weekend, actually.
I went a little crazy at Homegoods on the fall decor (sorry, not sorry). It’s my favorite season to decorate because the rustic feel easily just comes to life, and looks beautiful once it’s all set up! I’m not even close to being done yet… But, baby steps. To keep the mood going, where else would I go instead of the cider mill?! It was my first trip this season and I seriously get all giddy every single time I go. Even better, it was Kira’s first trip, ever! It’s safe to say that she loved it — too bad they didn’t sell puppy donuts there. I may have to make my own. Crazy how quick you can go through a dozen donuts, isn’t it 😉
So from shopping for fall decor to taking my first trip to the cider mill, it really didn’t end there. And no, I didn’t get my hands on a pumpkin spice latte yet (it’s on the to-do list)! But, the smell of pumpkin spice filled the air — in my kitchen.
I swear, I’m always baking something pumpkin like. Last year, it was Pumpkin Banana Muffins. This year, I bring you Pumpkin Spice Banana Nut Muffins. Bonus: they’re super moist and pretty healthy, too! A little baking puts everyone in a good mood… wouldn’t you agree? This recipe makes 12 regular-sized muffins and 12 mini muffins, too. Feel free to adjust the quantity to whatever your heart desires because a muffin, of any size, is never a bad idea. Especially if it’s one of these.
- 1/3 cup coconut oil
- 2 Tbsp honey
- 2 eggs
- 3 ripe bananas, mashed
- 1/4 cup almond milk
- 1 tsp baking soda
- 1 tsp vanilla
- 1 tsp himalayan salt
- 1.5 Tbsp pumpkin pie spice
- 1 3/4 cup whole wheat flour
- 3/4 oats
- 3/4 cup walnuts
- Unsweetened coconut flakes
- Pinch of sugar
- Preheat the oven to 325 degrees and line 12 regular-sized muffin tins and 12 mini-sized muffin tins with cupcake liners.
- In a large bowl, whisk together coconut oil and honey.
- Beat in eggs, bananas and almond milk.
- Add baking soda, vanilla, salt and pumpkin pie spice -- mix well.
- Gently fold in whole wheat flour, oats and walnuts.
- Spoon muffin mixture into each liner about 2/3 of the way full.
- Top with desired toppings and a pinch of sugar.
- Bake the mini muffins for 10 minutes and the regular-sized muffins for 25 minutes.
- Remove from muffin tins and cool on a wire rack for several minutes before enjoying.
- Store leftovers in an airtight container.