Pumpkin French Toast Bake


Good morning, Pumpkin!

Whatcha got in the oven?

Oh, pumpkin! How seasonal.

Remember my Pumpkin Spice French Toast? Well, here’s a new version. It’s baked and can be prepared the night before (ideally) or in just a few minutes (if you’re impatient like me).
And I post it the day after Thanksgiving (also my wonderful momma’s 50th birthday!) because if your family is like ours, you’ve got some pumpkin leftover, and lots of bread. Put it to good use with this delicious breakfast bake.


2 slices whole-grain bread

1 t cinnamon

1 t pumpkin pie spice

1 t stevia

optional: scant 1/8 t salt (I omitted)

1 T organic vanilla yogurt

2 T pumpkin puree

2 T nondairy milk

splash of vanilla


-Preheat oven to 400 degrees. Lightly grease a ramekin. Set aside.

-Slice bread into cubes. If you have time, let it sit out for a while to dry out.

-If you’d like to prepare the night before, which is recommended for a softer bake, then toss all dry ingredients together in a small bowl (bread + spices). In another small bowl, combine all wet.

-Layer ramekin with one layer of bread cubes. Pour part of the mixture over. Repeat. Once all cubes are covered, press down a bit.

-Bake for about 10-12 minutes, longer if you left in the fridge over night.

Serve right out of the oven with warm maple syrup or organic honey. Enjoy!

Pumpkin Bread Donuts

I might have an obsession with pumpkin baked goods. Very well might.

This might be reason for concern if pumpkin puree was loaded with Vitamin A and other critical nutrients. It might also be a concern if my beloved pumpkin desserts were prepared  “unhealthfully.” But they never are.

What you put in your body matters. Pumpkin donuts with a little stevia or honey for sweetness and whole-grain or spelt flour taste fantastic to me, and many of my friends, who are used to eating refined sugars, like them, too.

It’s a simple taste. A subtle kind of sweet that you come to appreciate after some time of approach eating mindfully, weening your palate off processed sugars, and remembering what natural sweetness tastes like.

It doesn’t get much better than that.

So give these a try one morning. They’re delicious with either a little melted dark chocolate for icing or a cream-cheese frosting glaze. 


4 T whole-wheat or spelt flour

2.5 T pumpkin puree

dash of cinnmon, ground cloves, pumpkin pie spice, and baking powder

2 t stevia

2 T nondairy milk (I always use almond)

splash of vanilla


Preheat oven to 350 degrees. Lightly grease a donut baking tray or a muffin tin. Set aside.

In a small bowl, combine all dry ingredients; then mix in remaining wet ingredients. Blend well.

If using a muffin tin, divide dough into 4 small balls or two medium ones. Press a hole in the center with your fingers and smooth into a ring shape.

Place in tin and bake for about 10-12 minutes or until dough is fully baked and a little springy. If you’d like them to rise even more, just pop in the microwave for 30-45 seconds.  But know that additional baking time will dry them out a tad.

Top with my cream cheese frosting or take a few dark chocolate chips and spread over the tops of the donuts until the chip begins to melt and form an icing layer. Serve warm.

Pumpkin Protein Bar

October tastes like pumpkin! As I trained for my first half marathon, I was inhaling protein and carbs to keep my body fueled. Hence why I love this yummy fall protein bar. Really, it’s more like a dessert or a … Continue reading

Pumpkin-Pie Stuffed Chocolate Cookies

Pumpkin is so sweet, especially this time of year.

If you follow my blog, you know by now that I’m a bit obsessed with the nutritional wonder ingredient that is canned pumpkin.


But before you roll your eyes, let me pop one more pumpkin perfect recipe in your direction. I know you’re going to like this one; it’s like a slightly nutty pumpkin-pie filling wrapped in a layer of fudgy chocolate cookie.

Oh, yes. Another great cookie creation from Chocolate-Covered Katie that offer a little surprise when you bite inside. A much better–and healthier–alternative to the cliches printed on the inside of a foil wrapper. Nice try though, Dove.

Makes 4 good-sized, stuffed cookies.


  • 3 T white-ww flour (or spelt)
  • 1 T + .75 t cocoa powder
  • 1.5 T stevia
  • scant pinch of salt, baking soda
  • 1.5 t maple syrup or agave
  • 2 T milk of choice
  • splash of pure vanilla extract
  • 2.75 t coconut oil (can sub with other oils or applesauce, too)
  • 2.25 t pureed pumpkin
  • 2.25 t nut butter of choice (or more pumpkin…)
  • pinch of cinnamon, pumpkin pie spice, stevia, and vanilla


-Preheat oven to 330 degrees. Lightly grease a cookie sheet and set aside.

-Mix the first grouping of ingredients together. Blend these dry ingredients well and push to one side.

-On the other side of your bowl, mix the next grouping of three wet ingredients. Then combine dry and wet.

-Once batter forms. Divide into four parts and roll into balls. Flatten to a fairly thin circle. Set aside.

-Mix the last grouping of ingredients to make the pumpkin filling. Drop a dollop into the center of each flattened chocolate cookie, but be careful not to add to much or the filling will ooze out while baking. Fold the edges of the chocolate dough around the filling. Pinch together ’til you can only see the chocolate cookie dough. Flip upside down so the pinched edges don’t show.

-Bake for about 10-12 minutes. The centers should still be soft. Serve warm.

There’s something thrilling about a food surprise on the inside. These are super fun to indulge in alone, but you could really wow a group by baking enough to share. To do so, just check out Chocolate-Covered Katie‘s full-sized version.

Chocolate Pumpkin Cake for One

Chocolate Pumpkin Cake for One

Collegiate Culinaire: Chocolate-Pumpkin Oat Cake Chocolate-Covered Katie calls this a “Pizookie”—that is, a hybridized pizza-cookie creation—but in my opinion it’s a scrumptious little dessert cake with some a little oatiness.  Again, I divided all ingredients she lists by 1/8 to … Continue reading