Pumpkin Coffee Cake for the WIN

Pumpkin Coffee Cake

What's more perfect than rich, moist, flavorful coffee cake? PUMPKIN COFFEE CAKE! I swear I will start making recipes besides pumpkin here soon, but currently on a pumpkin kick. I remember back in highschool one of my teachers would make coffee cake for our first period class and I was obsessed. This cake takes me back to my 1st period class in highschool, but with a holiday twist!

Let me know what flavors you are looking out for with my next recipes; chocolate, peanut butter, mint, marshmallow, etc! It's fun creating recipes, but it's better when i'm helping you out too!

Hope you enjoy 😋

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Serving: 9-12 square pieces (depending how large)

Ingredients:
Cake
2 1/2 cups flour
3/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup vegetable oil
1 1/2 cup pumpkin puree
1/3 cup whole milk or buttermilk (I used buttermilk)
1/4 cup plain greek yogurt (don't get vanilla)
2 eggs
2 teaspoons vanilla
Crumble
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup & 2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
Glaze
1 cup confectioners sugar, sifted
1 tablespoon real maple syrup
4 tbsp heavy cream or half & half
Directions:
Cake
1. Preheat oven to 350F and line a 9x9 pan with parchment paper. Set aside for later.
2. In a large bowl, combine dry ingredients; flour, sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, and cloves.
3. In a separate mixing bowl, mix wet ingredients; vegetable oil, pumpkin puree, buttermilk, eggs, greek yogurt, and vanilla.
4. In your electric mixer with wet ingredients, combine dry ingredients 1/2 cup at a time until everything is mixed in. Make sure it's a creamy texture, but don't over mix. Once complete, pour batter in 9x9 pan.
Crumble
5. Toss granulated sugar, brown sugar, flour, salt cinnamon, pumpkin pie spice, and nutmeg in a medium bowl. Stir in melted butter until crumbly (I use my hands in this step, but feel free to use fork or spatula). It will still be wet, but you will be able to break into small crumbles (if it's not crumbly, add more flour to the mixture).
6.Crumble the topping over the batter in the pan to create an even layer. bake for 30-40 mins or until a toothpick comes out clean (every oven is different, so start with 30 min timer, and set every 5 mins from there to avoid over cooking).
7. Once done, place aside and let cool for 15 mins while you create glaze.
Glaze
8. In a small bowl, combine sugar, maple syrup and cream until smooth. Add more or less cream depending on thickness (add 1 tbsp at a time).
9. Drizzle glaze over cake once cooled and serve immediately, or cover with foil or airtight top and store.

Tip: I like waiting it sit a day, and warming it up and serving with cold vanilla bean ice cream!

xoxo💓
It's me Margaret Marie

A Fall Bundt Cake you CANNOT Live Without

Pumpkin Chocolate Chip Bundt Cake

Pumpkin, Pumpkin, Pumpkin..I feel like that's all I've been cooking with. This recipe I created is a cake version of the cupcakes I made last week. It's moist, chocolately, creamy, and of course pumpkin! Enjoy!

Prep Time: 20 mins
Cook Time: 55 mins
Total Time:1 hour 15 mins
Serving: 1 Cake, Serves 12

Ingredients:
Bundt Cake
15 oz can pumpkin puree (save 2 tablespoons for glaze)
1/2 cup unsalted butter, room temperature
1 cup light brown sugar
1 1/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
2 1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
3/4 cup whole milk
1/4 cup greek yogurt
1 1/2 cup semi sweet chocolate chips
Pumpkin Cream Cheese Glaze
4 oz cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
2 tablespoons pumpkin puree (from above can)
2 cups powdered sugar, sifted
2 tablespoons whole milk
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon

Directions:
1. Preheat oven to 325F and spray bundt pan with Pam or cooking spray. Then put a tablespoon of flour in the pan and cover (this step is important helps with sticking). Set aside for later.
2. In a mixing bowl, add pumpkin puree, butter,vanilla, brown sugar, and granulated sugar into bowl and mix on low. Add eggs one at a time until mixed in.
3. In a separate bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Gradually add dry ingredients into pumpkin mixture 1/2 cup at a time. The add milk and greek yogurt until smoothly mixed.
4. Fold in chocolate chips. Then bake until a toothpick comes out clean (roughly 55 minutes to 1 hour and 20 minutes, every oven is different).
5. Let cake cool in pan 20 minutes before removing onto wire rack.
Pumpkin Cream Cheese Glaze
6. In mixing bowl, beat cream cheese, butter, and pumpkin puree together until smooth.
7. Add milk and cinnamon in bowl, and gradually beat in powdered sugar. Drizzle glaze over bundt cake, and I always sprinkle a few extra chocolate chips to top it off.

Comment with questions or concerns!

xoxo💓
It's me Margaret Marie

Margaret's Pumpkin Cookie Recipe

Margaret's Double Chocolate Pumpkin Cookie Recipe 

I wanted to make a simple, but great go to Fall pumpkin cookie recipe and I think I really out-did myself with this one. These cookies are so soft and moist, using a secret ingredient of greek yogurt! Using white chocolate and milk chocolate chips gives it that extra chocolately flavor I love in this cookie. Enjoy!

Prep Time: 15 mins
Chilling Time: 1 hour 30 mins
Cook Time: 8-10 mins
Total Time: 1 hour 55 mins
Serving: 2 dozen (depending on how large you make them)

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup vegetable
• 1 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 cups all purpose flour
• 1/2 cup plain greek yogurt (not vanilla)
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips

Directions:

1. With an electric mixer set up, place the pumpkin puree, oil, sugar, egg and vanilla extract in a large bowl. Mix until well combined.
2. Add the dry ingredients; baking soda, pumpkin pie spice, baking powder, salt and flour to the bowl. Stir until just combined. Finish off with adding greek yogurt.
3. Fold in the chocolate chips.
4. Cover the bowl and chill the dough for 1.5 hours.
5. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. If you don't have those handy, cover baking sheet with foil and spray with pam or whatever cooking spray you use.
6. Place 2-4 tablespoons of batter onto the baking sheet at a time, keeping the cookies 2 inches apart (I like my cookies bigger, so i did 3-4 tablespoons, this will determine cook time).
7. Bake for 7-12 minutes or until tops are set and edges are light golden brown. The larger the cookie, the more time. 
8. Once taken out of the oven, let them sit for a few minutes, then transfer the cookies to a cooling rack. Repeat the process with the remaining batter.
9. Serve immediately, or store in an airtight container for up to 3 days. I refrigerate them until 30 minutes before serving. Enjoy!

Comment if you made them! Tell me how they turned out!

xoxo💓

It's me Margaret Marie

Pumpkin Cinnamon Roll Casserole 

For this recipe, I used two of my fall favorites, cinnamon rolls and pumpkin pie, and mixed them into this recipe! AHH, nothing is better than a warm cinnamon roll with a cup of warm coffee or hot chocolate in this cool weather.

These are a great Thanksgiving Morning breakfast that's easy to make for the family or friends. This is great served with maple bacon or sausage for a sweet and savory dish. Feel free to play around with the spices, I used cinnamon, nutmeg and pumpkin pie spice, all the #FallFeels.

Pumpkin Pie Breakfast Rolls

Prep Time: 15 mins
Bake Time: 18 mins
Total Time: 33 mins
Serves: 16 rolls

Ingredients
Rolls:
2 Cans Pilsbury Crescent Rounds
4 tablespoons unsalted butter (melted)
1/2 cup pumpkin puree
1 tablespoon whole milk
1/4 cup light brown sugar (packed)
1/4 teaspoon cinnamon ground
1/4 teaspoon ground nutmeg
1/4 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
Frosting:
4 oz cream cheese (room temperature)
1 1/2 cups powdered sugar (measure 1/2 cup at a time and taste)
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions
Rolls:
1. Preheat oven to 375F in 8x8 non stick pan.
2. Next, separate your dough into 16 rolls and unroll crescents. Once unrolled, brush each piece of dough with the melted butter.
3. In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon, nutmeg, pumpkin pie spice, and vanilla extract.
4. Evenly divide pumpkin mixture and spread over one side of each piece of rolled out dough.
5. Roll up each piece of dough, lightly pinching seams together.
6. Once all are rolled up, arrange in pan, stacking one on top of another
7. Bake for 15-18 mins or until the rolls look golden brown (don't over cook or under cook)
Frosting:
8. Place cream cheese in electric mixer or hand mixer bowl for 1 minute or until creamy consistency.
9. Add in powdered sugar gradually and beat until smooth texture. Then add in pumpkin pie spice, cinnamon and vanilla to mix until combined.
10. Once you remove pans from oven, immediately brush each roll with frosting and serve in bowls. Enjoy!

xoxo💓
It's me Margaret Marie

Marshmallow Chocolate Peanut Butter Cupcakes

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Serving: 12 cupcakes

Ingredients:

Filling:

4oz cream cheese

1/4 cup peanut butter
2 tablespoon Marshmallow Fluff

1/3 cup granulated sugar
1/2 tablespoon vanilla

Chocolate Cupcake Mix:

1 1/2 cups all purpose flour

1/2 cup natural unsweetened cocoa powder

3/4 tablespoon baking soda

1/4 teaspoon salt

1/2 cup butter room temp

1 cup granulated sugar

2 large eggs room temp

1 teaspoon vanilla extract

1/2 cup whole milk

1/2 cup hot water

Frosting:

1 cup butter

1/2 cup creamy peanut butter

4 oz cream cheese

1 1/2 cup powdered sugar 

7oz Marshmallow Fluff

1/2 tsp vanilla

Directions
Filling:
1. Add cream cheese, peanut butter, marshmallow fluff, and granulated sugar until mixed well. Lastly add vanilla
2. Set aside. 

Cupcake Batter:

3. Preheat oven to 350F. Line muffin tin with cupcake liners and spray with pam

4. In medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside

5. In a standing mixer. beat together butter and sugar on medium speed until light and fluffy
6. On medium speed, beat in eggs. Beating well, then adding vanilla until well combined. 
7. Withe the mixer on low speed, add half of the dry ingredients and beat until combined. Then beat in milk until combined. Add the other half of the dry ingredients and beat slowly until combined. 
8. Next add hot water and beat just until combined. Do not over mix, the less you mix, the lighter the cake will be.
9. Divide batter evenly between cups, filling them about 1/4 full. 
10. Add 1-2 tablespoons of filling into top of cupcake, top with batter enough to cover filling.
11.Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes), until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack

Frosting: 

12. Cream butter, peanut butter and vanilla in mixer until fluffy. Then gradually add in powdered sugar (1/2 cup at a time) until creamy. Lastly fold in Marshmallow creme until mixed. 

13. Frost cupcakes as you wish and add sprinkle! Enjoy

xoxo💓
It's me Margaret Marie

Pumpkin Cheesecake Chocolate Chip Cupcakes

Pumpkin Cheesecake Chocolate Chip Cupcakes

It's fall ya'll! My favorite thing about fall is experimenting with pumpkin EVERYTHING. Call me basic, but just wait until you try these cupcakes. When you bite into them you get a surprise cheese cake filling with pumpkin, cinnamon, and chocolate flavors. Is your mouth watering yet? You definitely need a fork while biting into these warm, creamy, smooth cupcakes. I can bet this will be your new favorite fall treat! 

Pumpkin Cheesecake Chocolate Chip Cupcakes
Prep Time: 17 mins
Bake Time: 18 mins
Total Time: 35 mins
Serves: 12

Ingredients:
Muffin Pan:
Pam Cooking Spray
Cupcakes:
Dry Ingredients
1 cup all purpose flour (sifted)
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon ground ginger
Wet Ingredients
1 cup pumpkin puree
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1/2 cup vegetable oil
2 large eggs (room temperature) 
Etc:
1 cup Mini Chocolate Chips
Cheesecake Filling:
4oz cream cheese (room temperature)
1/3 cup granulated sugar
1/2 teaspoon pumpkin pie spice
Cream Cheese Frosting:
1 (8oz) package cream cheese (room temperature) 
1/2 cup unsalted butter (room temperature)
1 1/2 teaspoon vanilla
2 1/2 cups powdered sugar (sifted--put in 1/2 cup at a time and taste as you go)
3/4 teaspoon pumpkin pie spice
3/4 cup mini chocolate chips

Directions:
1. Preheat oven to 350 degrees F. Quickly spray a 12-cup muffin tin with cooking spray. Fill in with your favorite paper liners; set aside
2. Cheesecake filling: In a bowl with a hand held or electric mixer, beat cream cheese, sugar, and pumpkin pie spice on medium speed until combined and creamy; set aside.

3.Cupcakes: In a larger bowl, combine sifted flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg, salt, and ground ginger. 
4. In a separate large bowl, stir/whisk together pumpkin puree, sugars (brown & granulated), vegetable oil, and eggs. Pour wet mixture over dry ingredients and fold together until combined. You want your mixture smooth with a few lumps. Don't over stir. Finally lightly fold in mini chocolate chips.
5. Scoop a little less than 1/4 cup of the batter into each muffin liner (don't fill too much since you still have to put cheesecake filling and top with more batter). Drop 2 teaspoons of cream cheese filling into the center of each cup. Top with the remaining batter to completely fill the cheesecake filling, but leave room for the cupcake to expand in the oven.
6. Place cupcakes into oven and bake for about 15-18 mins, or until a toothpick comes out clean. Remove from oven and place on cooling rack until completely cool (I put mine in the refrigerator for about 10-15 mins, you will need to wait 30 mins total)
7. Cream Cheese Frosting: In a new large bowl, add cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until creamy and combined. Blend in powdered sugar 1/2 cup at a time. Lastly, add pumpkin pie spice based on your liking (I used 3/4 teaspoon). 
8. Frost your cooled cupcakes and sprinkle with mini chocolate chips. Enjoy!

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xoxo💓
It's me Margaret Marie

Monday Scaries? Try these Peanut Butter Spiced Waffles

Need a hack for the #MondayScaries? How about a healthy waffle with creamy peanut butter! I have been craving a bagel or English muffin with peanut butter, and this hit the spot! What I love most about this program is that I can switch my schedule up and make it fun! What I enjoy the most is that I can make almost anything into a mini waffle with my DASH Waffle Maker from amazon. It's easy to use and clean!


Peanut Butter Spiced Waffles
Yield: 1 serving
Per Serving: 1 Fueling | 1 Optional Snack

Ingredients
1 sachet OPTAVIA spiced pancakes (1 Fueling)
3 tbsp. cold water
2 tbsp. PBFit
Pam Spray

Directions
1. Plug in mini DASH or waffle maker
2. Combine spiced pancakes and cold water in small bowl (make sure not to over stir)
3. Pour half the batter in dash or waffle maker
4. Meanwhile, create the peanut butter by adding cold water *start with 2 tbsp. and add until you get correct consistency*
5. Spread peanut butter over waffle and set aside
6. Create second waffle and repeat step 5
7. Optional* Warm up waffle in microwave for 15 seconds to make the peanut butter melt

Enjoy!!

Pumpkin Spiced Cake

Once a day, I will post my favorite Optavia Fuelings.

Since it just started feeling like fall here in Nashville, I've been CRAVING something pumpkin (yes I know #basic). So I started playing with my new fuelings because I needed something to refrain me from cheating. Yesterday I attended Oktoberfest and let me tell you, carbs was the only thing on my mind. This completely took away my cravings. Try it out!

Pumpkin Spiced Cake
Yield: 1 Serving
Per Serving: 1 Fueling | 2 Condiments

Ingredients
1 sachet OPTAVIA gingerbread softbake (1 fueling)
3 tbsp. cold water
1 tbsp Low Fat Cream Cheese (1 condiment)
1/2 packet Splenda (1/2 condiment)
1/4 tsp pumpkin pie spice (1/2 condiment)

Directions
1. Preheat oven to 350 and spray cupcake pan to avoid sticking.
2. In a small bowl, combine 1 sachet gingerbread software with cold water.
3. In another bowl, combine cream cheese, Splenda, and pumpkin pie spice.
4. Add gingerbread mixture into cupcake pan and cook for 15-18 mins (depending on oven time, I used the toothpick test to ensure it was fully cooked)
5. Remove cake from cupcake pan and place on cooling rack for 10-15mins
6. Top cake with cream cheese mixture & enjoy!