Pumpkin Pecan Muffins

How does time keep escaping me? I blinked and October is almost over! Halloween is a mere 9 days away, and I still haven’t hemmed Zemirah’s Elsa costume, nor have I blogged in over two weeks. Two weeks with no new recipes is officially my longest, albeit accidental, break from my blog. In case you missed it on my social media (click the links at the bottom of this post to follow me on Instagram, Pinterest, and Facebook), we are expecting Baby Mills #2 in April! I’m currently four months along, Baby is the size of a large avocado, and giving me sweet little jabs every now and then. After our miscarriage in July, we’ve been concerned with Baby’s health, but so far everything is looking perfect!

Little baby bump when I was 12 weeks along.

Obviously pregnancy along with being the mom of a rambunctious toddler has kept me occupied, in a true Pinch of Crazy way. *insert crazy heart eyes here* Bear with me over these next months; I promise I’ll blog whenever I get the chance! For now, continue relishing your crisply cool fall days while enjoying these delicious, not-too-sweet, healthy Pumpkin Pecan Muffins. Nothing like a homemade pumpkin treat to welcome fall in!

• Servings: 12
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Ingredients

• 1.5 cups of almond flour
• 1 tsp of ground cinnamon
• 1/2 tsp of ground allspice
• 1/2 tsp of baking powder
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/3 cup of pumpkin puree (not pumpkin pie filling!)
• 1/3 cup of coconut oil, melted (here is my favorite brand)
• 1 egg
• 1/4 cup of pure maple syrup
• 1/2 cup of roughly chopped pecans (or buy pecan pieces)

Directions

1. Preheat oven to 350 F.
2. Line a standard muffin tin with 12 liners. (or use these reusable silicone liners)
3. In a medium sized mixing bowl, combine first 6 ingredients (almond flour through nutmeg).
4. Create a well in your dry ingredients and add the next 4 ingredients (pumpkin through syrup), stirring until just combined.
5. Fold in your chopped pecans.
6. Fill each liner about 3/4 of the way full.
7. Bake in preheated oven for 20-25 minutes, until the top bounces back when touched and a toothpick inserted comes out clean.
8. Serve warm or room temperature with butter and a drizzle of honey (optional but sooo delicious!)

I love this season of pumpkin treats! For more pumpkin recipes, check out my Pumpkin Bread with Crumb Topping, Pumpkin Spice Cake, No Bake Pumpkin Pie, and Pumpkin Pie Coffee Creamer. If you’re searching for more a savory fall recipe, you would probably like my Spaghetti Squash Alfredo with Lemon Butter Shrimp, Creamy Tomato Basil Soup, or my Two Bean Turkey Chili. Whatever you end up cooking/baking, I hope it warms your bellies and your hearts! Bask in these gorgeous fall days, nap in the afternoon sunshine, crunch some fallen leaves beneath your feet…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

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Spaghetti Squash Alfredo with Lemon Butter Shrimp

I’ve talked before about my love of pasta. Honestly who doesn’t love a big bowl of al dente hopes and dreams carb-y deliciousness slathered in creamy sauce? Don’t lie, you know your mouth is watering 😉

Back in 2015, my husband David and I had only been married about a year, living in a little one bedroom apartment on-base, and I was really starting to experiment in the kitchen. I was feeding us all sorts of delicious, albeit not great for us, foods – pasta most of all! When January 2016 rolled around, our New Year’s resolution was to save for a trip to Italy in 2017. I was going to learn how to make homemade pasta from some Italian grannies, David was going to see all the fantastic art, and we were going to eat and drink our way through the country. Come May 2016, we had saved about $1,300…but then my Aunt Flo didn’t show up for her monthly visit, and I saw two pink lines that completely shifted our future plans. In January 2017 we welcomed our Zemirah Capri (you can read her birth story here), whose middle name was inspired by our plans to visit Capri, Italy, and the rest is *happy* history! We still plan on visiting Italy one day – after all, Rome wasn’t built in a day – so I’m sure it will stick around 😉

Fast forward another year and I discovered how much steering clear of dairy really helped my IBS symptoms (you can read our journey with healthy-ish eating here), and we both discovered limiting gluten helped with decreasing bloat and feeling better all around! We are not 100% dairy free or gluten free, but I can tell you that a big bowl of the *real deal* fettucine alfredo would not do us any favors. And since it is now officially fall and all the lovely gourds are in season, I thought I would make over this classic comfort food to be easy for our digestive systems while still tasting amazing! I truly hope you enjoy this recipe as much as we did, and can indulge in your comfort food cravings without regret!

• Servings: 6-8
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Ingredients

For the spaghetti squash:
• 1 tbsp of olive oil
• Kosher salt and black pepper to taste
• Two medium sized spaghetti squashes, to produce about 7-8 cups of shredded spaghetti squash (roasting instructions below)
• 1/3 cup of avocado oil based mayonnaise (homemade or store bought)
• 1/2 cup of nutritional yeast
• 10 oz of light coconut milk
• Juice of half a lemon
• 2 tsp of dried parsley
• 1 tsp of salt
• 1 tsp of dried basil
• 1 tsp of dried oregano
• 1/2 tsp of garlic powder
• Cayenne to taste, optional
For the shrimp:
• 1 lb of peeled and de-veined shrimp (if using frozen, thaw them first)
• 3 tbsp of butter or ghee
• One large lemon (or two small), sliced
• Dried parsley
• Kosher salt

Directions

1. Preheat your oven to 425 F.
2. Slice your spaghetti squash in half lengthwise and remove seeds and pulp (you can pierce the squash and microwave for about 5-6 minutes to soften up if you are having a hard time cutting it)
3. Drizzle each half with olive oil, and season to your taste with kosher salt and black pepper.
4. Roast on a baking sheet, cut side up, for about 45 minutes to an hour, until the skin is easily pierced with a fork, and the flesh can easily be scraped out.
5. Shred the squash and set aside.
6. Make the sauce by combining mayo, nutritional yeast, coconut milk, lemon juice, and seasonings in a large pot.
7. Bring sauce to a soft boil, stirring often. If the sauce looks too thick, add more coconut milk. If it looks to runny, add more mayo.
8. Once sauce has come together, reduce heat to low and add squash, using tongs to toss and combine.
9. Cover and keep heat on low while you cook the shrimp.
10. In a large pan, melt your butter over medium-low heat.
11. Once melted, add the shrimp – making sure all shrimp are touching the pan and not overcrowded.
12. Season as desired with kosher salt and dried parsley.
13. Lightly squeeze lemon slices, then add those to the pan as well.
14. Cook shrimp for about 2-3 minutes per side, until pink.
15. Serve immediately and garnish with lemon slices and parsley, if desired.
16. Keep leftovers covered in the fridge. The shrimp will keep for about 3-4 days and the squash for a week.

For another noodle “pasta” recipe, check out my Zoodles with Meat Sauce, but if you’re wanting some actual gluten free noodles, check out my Spaghetti Bake with Balsamic Glaze or Baked Ziti with Sausage – personally, I love them all. But then again, I could swim in a pile of noodles, whether they are spiralized veggies or made from chick peas.

This spaghetti squash recipe is so easy, healthy, and astoundingly delicious! I am sure it will be a fall favorite for my family, and I hope it will be for yours, too. Eat some healthier comfort food, really savor it…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Apple Pie Parfaits

It is officially fall! The first day of fall was four days ago and the high today is…95. So while it may not quite feel like fall, we can still celebrate by busting out the decorations and using all the warm, spiced flavors! These Apple Pie Parfaits are full of all the fall flavors: cinnamon, nutmeg, cloves, and coziness. 🙂 Warm, spiced apples are “cozy” between layers of dairy free whipped cream and nutty, crunchy granola crumble. Delicious! I knew this recipe was a keeper when my picky nephew kept asking for more. *praise hands* I hope you and your family enjoy this vegan, refined sugar free fall treat as much as mine did!

• Servings: 4
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Ingredients

For the apple filling:
• 4 medium sized apples, thinly sliced (I used two Gala and two Granny Smith. I also left the skin on for looks + extra fiber, but you can peel them if desired.)
• 1 tbsp of coconut sugar
• 1/2 tbsp of pure maple syrup
• 2 tsp of ground cinnamon
• 1/2 tsp of ground cloves
• 1/4 tsp of ground nutmeg
• 1/2 tsp of vanilla extract
• Pinch of salt
For the granola crumble:
• 1/2 cup of old fashioned oats
• 1/2 cup of slivered almonds
• 1 tbsp of whole flax seeds
• 1/2 tbsp of coconut sugar
• 1 tsp of cinnamon
• 1/2 tsp of salt
For the whipped cream layer:
• Generous spoonfuls of dairy free whipped cream (there is also a coconut cream whipped cream made by Reddi Whip)

Directions

1. Bring a large pot of water to a boil.
2. Drop apple slices in the boiling water and boil for about 5-7 minutes, until tender crisp.
3. While the apples are boiling, make your granola crumble by combining all ingredients in a blender or food processor. Pulse until combined, but with texture – you don’t want granola dust!
4. Once apples are cooked, drain and return to pot. Stir in remaining apple filling ingredients until all slices are coated in “coziness” 😉
5. In a glass of your choice, layer whipped cream, granola crumble, and apple slices. Repeat layers until you reach the top, ending with whipped cream!
6. Serve warm.
7. Keep leftovers separate – apples in the fridge and crumble at room temperature. Simply reheat the apples when you want more and layer away!

For more recipes to celebrate fall (or “hotumn” as I saw on Facebook), check out my Cinnamon Applesauce, Slow Cooker Apple Cider, Pumpkin Bread with Crumb Topping, or Pumpkin Spice Cake. And to make your home smell like a fall-themed bakery, use my “recipe” for Apple Cinnamon Stovetop Scent! I certainly wish it were cooler, but it’s my favorite season, so I will still celebrate! Enjoy this marginally cooler weather, celebrate anyway…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!