The secret ingredient with this pumpkin bread is patience while it’s baking. Your house will smell like the very essence of fall is bottled up in the oven, ready to be unleashed. But don’t rush the process, good things come to those who wait.

Another thing I love about this is, it’s versatile. Feel like having it for breakfast? Slather it with butter. Need an afternoon pick-me-up? Pair with with your favorite hot beverage. Craving a midnight snack? Pumpkin bread doesn’t judge, it will always welcome you with open crumbs. Who are we kidding calling this bread though, it’s more like cake in the shape of bread.

Whether you’re knee deep in the fall leaves or like to revel in pumpkin spice all year long, this pumpkin bread recipe will fill your home with warmth and deliciousness, a bonus money can’t buy. Happy Baking!

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This recipe is easy to remember: a box + a can + a cup! Grab a box of spice cake mix, a can of pumpkin puree (not pumpkin pie mix), a cup of your favorite chocolate chips and you’re off! The chocolate chips can be any kind you like… dark, semi-sweet, chunks, you can even use mini chocolate chips.

A few tips:

1. Run the box cake mix through a sifter.
2. Add a few chocolate chips to the top of the muffins before you bake.
3. Eat them warm.

If you make these Pumpkin Chocolate Chip Muffins, let me know if you love them as much as I do!

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I read a fun fact that 13.5% of American adults admit to having eaten 20 or more chocolate chip cookies at a time. That sounds a bit on the wild side but I suppose it didn’t mention the size of the cookie, so I’m going to sit here thinking they must have been small cookies. Although, I have heard of state fairs selling cookies by the bucket. Either way, I hope this one serving recipe helps you avoid overindulging and eating all of the cookies.

This chocolate chip cookie in a mug recipe was very straightforward, and I love that you don’t have to make a big mess. Just be sure to use a microwave safe mug.

If you’ve got a sweet tooth and want to try another sweet single serve recipe, you can click the links below to find a couple, just try not to keep searching on the internet to try 20 or more

Chocolate Mug Cake

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I found this recipe for chocolate mug cake on the Table for Two Blog. I made it for the first time at my Grandma’s house, I threw all the ingredients in a tote bag and headed over for a visit. The recipe said to mix it all in a bowl and then pour it into a mug but since I hate doing dishes, I just mixed everything together in the mug with a small whisk and it worked fine. I have adapted and am willing to dirty an extra dish now because if you grease a microwave safe mug and then pour the mixed ingredients in, it is much easier to get all of the chocolatey goodness out of the mug. This chocolate mug cake is a comfort food win, it’s quick and easy with minimal mess!

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These muffins were a labor of love because I’m not a big fan of the smell of bananas. Leaning over a bowl smushing overripe bananas with a fork, smells VERY banana. One of the girls is gluten intolerant so I adapted these to be gluten free with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. This made them moist and dense as opposed to fluffy. To mix things up, I divided the batter in 3 (eyeballed it). I made 1/3 walnut by folding in 1/2 cup chopped walnuts. I made 1/3 chocolate chip by folding in 1/2 cup chocolate chips and I left the last 1/3 plain. This recipe was easy and straightforward and I had all the ingredients in my cupboard. If you’ve got some ripe bananas in the kitchen, get yourself in there and preheat the oven.

If you’ve got some ripe bananas in the kitchen, get yourself in there and preheat the oven.

What I learned:

Since I’ve started baking, many people tell me they think baking is too precise so they don’t even take a whack at it. When I was looking for a banana nut muffin recipe, I saw most recipes were calling for an amount of bananas vs a measurement of bananas. Bananas come in all different sizes, this leads me to believe that we don’t have to be so exact in our baking. I imagine it’s simply, the more bananas the more banana flavor.

What they said:

They went bananas over these banana nut muffins, they loved them.

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Banana Nut Muffins

Servings 12 muffins

Ingredients

• 2-3 organic ripe bananas (about 1 1/4 cup) mashed
• 1/3 cup organic unsalted butter melted
• 3/4 cup organic cane sugar
• 1 large organic egg beaten
• 1 teaspoon organic vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 pinch pink himalayan salt
• 1 1/2 cups organic unbleached all-purpose flour
• 1 cup chopped walnuts

Instructions

• Preheat oven to 350 degrees. Prepare muffin pan with paper liners.
• Thoroughly mash bananas in a large bowl. Stir in the melted butter. Mix in the sugar, beaten egg and vanilla extract.
• Mix in baking soda, salt and cinnamon.
• Add the flour and mix just until combined.
• Fold in chopped walnuts.
• Fill muffin cups and bake for 18-20 minutes.

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We stood on opposite sides of the kitchen.

We measured.

We mixed.

We baked.

We paced.

We tasted.

Mine were so easy to make and I love that I only had to use 1 bowl because I hate doing dishes! The batter was thick to mix. Using Bisquick gives them the texture you might think, pancakey, very soft and chewy, so good!

Then we tasted hers. And she put on a brave face while I spit her healthy peanut butter cookies in the trash. Needless to say, I didn’t add her recipe in this post. We’d like to forget we ever bit into those round pieces of cardboard.

And she put on a brave face while I spit her healthy peanut butter cookies in the trash.

The next day I took a friend one of my peanut butter cookies to try. She took one bite and threw the rest of the cookie in the trash. That was a quick turn around time on a “sow and reap” situation. Turns out, she’s not a fan of soft and chewy. She likes hard peanut butter cookies. Probably should have asked her before she took a bite.

What I learned:

Just that quick, I learned that I’m giving up on healthy baking recipes and opting for using quality ingredients, organic whenever possible.

Using the fork to put a crisscross in the cookies made me wonder why we won’t do that to all kinds of cookies. I did a little research to find that because peanut butter cookie dough is dense, you flatten out the cookies so they bake evenly. It’s also a good identifier for those with nut allergies.

What they said:

Besides the cookie tosser (no pun intended) everyone else was a fan of these easy soft peanut butter cookies.

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Easy Soft Peanut Butter Cookies

Servings 11 cookies

Ingredients

• 1 cup creamy peanut butter
• 1 can sweetened condensed milk 14 oz
• 1 tablespoon vanilla extract
• 1 cup Original Bisquick Mix

Instructions

• Mix peanut butter, sweetened condensed milk and vanilla extract in a large mixing bowl. 
• Add the Bisquick and combine, mixture will be thick.
• Separate dough using a large cookie scoop or 1/4 measuring cup and roll into balls.
• Flatten about halfway using fork tines.
• Cover and refrigerate dough for at least 2 hours but up to 5 days.
• Line baking sheet or prep with cooking spray. Space dough at least 2 inches apart.
• Bake at 350 for 13-14 minutes.
• Let cookies cool on baking sheet for 10 minutes before serving.

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