90-MINUTE TIMER Meal Prep | Easy gluten-free fall recipes!
Recipes in this Video
Pumpkin Apple Oat Muffins are a delightful fall treat that combines the warm flavors of pumpkin and apple, often enjoyed during the harvest season. This recipe reflects the American tradition of using seasonal ingredients in baked goods, celebrating the bounty of autumn. These muffins are perfect for breakfast or a snack, and they have gained popularity in various adaptations, including gluten-free and vegan versions.
Ingredients
- ●all-purpose flour
- ●rolled oats
- ●pumpkin puree
- ●apple
- ●brown sugar
- ●baking powder
- ●baking soda
- ●cinnamon
- ●nutmeg
- ●salt
- ●eggs
- ●milk
- ●vegetable oil
- ●vanilla extract
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Line a muffin tin with paper liners or grease it.
- 3In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 4In another bowl, mix pumpkin puree, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
- 5Add the wet ingredients to the dry ingredients and stir until just combined.
- 6Fold in the diced apple gently to avoid breaking it.
- 7Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 8Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
- 9Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
- 10Store in an airtight container for up to a week.
Ingredient Alternatives
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar offers a lower glycemic index.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories, while water keeps the recipe moist.
vegetable oil
Healthier: applesauce
Cheaper: canola oil
Applesauce reduces fat while adding moisture.
eggs
Healthier: flaxseed meal
Cheaper: egg substitute
Flaxseed meal is a vegan alternative that binds well.
Techniques
Equipment
Also Known As
Ingredients
- ●6 large eggs
- ●1/2 cup shredded cheddar cheese
- ●1/2 cup roasted red peppers, diced
- ●1/4 cup milk
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp onion powder
- ●1/4 tsp paprika
- ●1 tbsp olive oil
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease a muffin tin with olive oil or cooking spray.
- 3In a large mixing bowl, whisk together the eggs and milk until well combined.
- 4Add the shredded cheddar cheese, diced roasted red peppers, salt, black pepper, garlic powder, onion powder, and paprika to the egg mixture. Stir until evenly mixed.
- 5Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
- 6Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.
- 7Remove from the oven and let cool for a few minutes before carefully removing the muffins from the tin.
- 8Serve warm or at room temperature.
Equipment
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●2 cups mixed greens (spinach, arugula, etc.)
- ●1 cup cooked quinoa
- ●1/2 cup cherry tomatoes, halved
- ●1/2 cucumber, diced
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup feta cheese, crumbled (optional)
- ●1/4 cup walnuts, chopped (optional)
- ●2 tbsp olive oil
- ●1 tbsp lemon juice
- ●1 tsp honey (or maple syrup for vegan)
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the drained chickpeas, cooked quinoa, mixed greens, cherry tomatoes, cucumber, and red onion.
- 2In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), salt, and pepper to create the dressing.
- 3Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- 4If using, sprinkle the feta cheese and walnuts on top of the salad.
- 5Serve immediately or refrigerate for up to 2 hours before serving for flavors to meld.
Equipment
Ingredients
- ●1 tablespoon olive oil
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●1 carrot, diced
- ●1 celery stalk, diced
- ●4 cups chicken broth
- ●1 cup heavy cream
- ●1 package (9 oz) cheese tortellini
- ●2 chicken sausages, sliced
- ●1 teaspoon Italian seasoning
- ●Salt and pepper to taste
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced onion, garlic, carrot, and celery. Sauté until vegetables are softened, about 5 minutes.
- 3Pour in the chicken broth and bring to a boil.
- 4Stir in the heavy cream and Italian seasoning, then reduce heat to a simmer.
- 5Add the tortellini and sliced chicken sausage to the pot. Cook according to tortellini package instructions, usually about 5-7 minutes.
- 6Season with salt and pepper to taste.
- 7Once the tortellini is cooked, remove from heat.
- 8Ladle the soup into bowls and garnish with fresh parsley before serving.
Equipment
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