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To me, pumpkin is definitely more than just a fall flavor! I love it so much, pumpkin goods continue to make an appearance well through the holidays. These pumpkin waffles are crisp, light, and flavorful.

My 3-year-old and I love adding a few chocolate chips. We like eating them straight out of the waffle iron at the counter with our hands this way. My husband is a maple-syrup lover and likes these without the chocolate chips, but smothered in warm butter and hot syrup. I would eat these waffles either way any day!

Like my other favorite waffle recipes, these waffles freeze very well. I always freeze the extras to defrost in the toaster for a quick breakfast or snack later. These are easy enough to make on a weekday (no whipping egg whites required), but special enough for a holiday breakfast. Enjoy!

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I made these muffins for an afternoon snack for my 3-year-old and I a few days ago and feel in love! The combination of the tart cranberries, crunchy pecans, and nutty oats is delicious and festive. The trick with these muffins is giving the oats a quick soak before adding them to the rest of the batter. I soak the oats in applesauce and almond milk for added flavor and natural sweetness. The result is an oatmeal muffin with perfect texture!

These muffins are a welcome sight amongst all the other indulgences of the season. They are just a touch sweet, making them great for breakfast. These muffins are also a great way to use up fresh cranberries if you have any leftover. You can also use dried cranberries. I recommend making a double batch because they freeze great! I love having healthy muffins on hand for quick, on-the-go breakfasts.

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