Since moving back to the US one fact has jumped out at me every single time I walk into the grocery store: we are OBSESSESSED with pumpkin spice. While I refuse to order Pumpkin Spice Lattes (what the heck is in them anyway?), but I do enjoy the flavors of this seasonal classic and so I’ve been trying to find novel ways to incorporate them in new ways.

Pumpkin Banana Nut Muffins (yields 16 muffins)
Ingredients:
• 2 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon chia seeds (optional, but they are great for you)
• ¼ + 1/8 cup vegetable oil
• 2 eggs
• ½ cup dark brown sugar
• ½ cup sugar
• 1 mashed ripe banana
• 1 cup pumpkin puree
• ½ cup chopped pecans or walnuts
• ½ cup semisweet chocolate chips or chopped up chocolate bar

Directions:

Stage 1: Preheat your oven to 350 degrees, and line your muffin tin or grease with butter.

Stage 2: Mix the first 7 dry ingredients, and set aside.

Stage 3: Use an electric mixer to combine the bananas, pumpkin, sugar and oil. Add in one egg at a time until all ingredients are well combined. Slowly begin to add in dry ingredients. Add in nuts, chia seeds and chocolate until everything is combined.

Stage 4: Bake for 20-25 minutes until the tops are just golden and the centers of the muffins have solidified. You can test them with a toothpick after 20 minutes to see if they are ready.

***Note: If you prefer to have bread, follow directions but pour batter into a creased loaf pan and bake for 55-65 minutes until the center is solid. Cool for ten minutes and serve warm.

Pumpkin Spice Snickerdoodles (yields 20 cookies)
Ingredients:
• 2 ½ cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 1 cup unsalted butter softened to room temperture
• 1 ¾ cup sugar
• 2 eggs
• 1 tablespoon pumpkin spice mix

Directions:

Stage 1: Preheat your oven to 400 degrees, and line your cookie sheets with parchment paper

Stage 2: Mix the first 4 dry ingredients, and set aside.

Stage 3: Use an electric mixer to combine butter and 1 ½ cups sugar until fluffy (about 3 minutes). Add in eggs one at a time, and when combined add in flour mixture slowly.

Stage 4: Mix remaining sugar and pumpkin spice in small bowl. Use a tablespoon to scoop out balls of dough. Roll them into the sugar and spice until well coated, and place on the baking sheet about 2 inches apart.

Stage 5: Bake until just golden at the edges (about 9 minutes). Cool on a wire rack and serve.