As the leaves start to change and the air gets a little crisper, there’s no better way to welcome the fall season than with a cozy breakfast that captures the essence of autumn. These “Pumpkin Spice Latte Pancakes for One” are a perfect morning treat that combines the warmth of a pumpkin spice latte with the comfort of pancakes, all in a single serving. Let’s dive into this delightful recipe that will fill your kitchen with the aroma of fall.

Name	Pumpkin Spice Latte Pancakes for One
Cuisine	American
Prep Time	10 minutes
Cooking Time	10 minutes
Total Time	20 minutes
Servings	1 serving
Yield	3-4 pancakes depending on size

Ingredients

• 1/3 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
• 1/4 cup pumpkin puree

Instructions

Preheat Your Griddle or Pan:

Heat a non-stick skillet or griddle over medium heat while you prepare the pancake batter.

Mix Dry Ingredients:

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.

Combine Wet Ingredients: In another bowl, mix the pumpkin puree, cooled brewed coffee, milk, vanilla extract, egg, and melted butter until well combined.

Blend the Batter:

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

Cook the Pancakes:

Grease your skillet or griddle with a little butter or oil. Pour 1/4 cup of the batter onto the hot surface for each pancake. Cook until you see bubbles forming on the surface (usually 2-3 minutes), then flip and cook for an additional 1-2 minutes until both sides are golden brown.

This recipe makes a perfect single serving, but feel free to double or triple the ingredients if you’re serving a crowd or want leftovers. Pair your pancakes with a hot cup of coffee or a steamed latte for the ultimate autumn breakfast experience.

Estimated Nutrition per Serving

Calories: 280

Total Fat: 9g

Saturated Fat: 5g

Trans Fat: 9g

Cholesterol: 103mg

Sodium: 622mg

Total Carbohydrates: 43g

Dietary Fiber: 2g

Sugars: 10g

Protein: 7g

Vitamin D: 16%

Calcium: 12%

Iron: 16%

Potassium: 249mg

There are some flavor combinations that just work.

You know the classics: peanut butter & chocolate, pb & j, tomatoes & basil, etc.; and then there are those that are somewhat new but are sure to become classics: strawberries & balsamic vinegar, caramel & sea salt, pumpkin spice & coffee!

For those of you who made (and hopefully liked!) my Pumpkin Spice Latte Streusel Muffins, these pancakes are an absolute must.

I can’t believe this is the first pumpkin pancake recipe I’ve posted, given my obvious adoration of the orange squash. True, the foodie blogosphere is already overrun with recipes for pumpkin pancakes, but I just couldn’t help coming up with (and sharing with you) my own version… for one!

I thought I’d put a twist on the classic Autumn breakfast by adding espresso powder and brewed coffee right into the pumpkin pancake batter in an attempt to replicate the flavor of Starbucks’ popular beverage.

Just like the streusel muffins I made, the flavor of these pancakes dances back and forth between pumpkin pie spice and coffee – but neither flavor overpowers the other.

{*You’ll notice in the ingredient list that I used buttermilk powder rather than regular buttermilk; I did not do this to frustrate you! My standard pancakes-for-one recipe calls for 1/2 cup of buttermilk, but I knew I wanted to use brewed coffee as part of the liquid for these particular ‘cakes. I suppose you could use 1/4 cup coffee and 1/4 cup buttermilk, but then you would be sacrificing some of that tangy buttermilk flavor that I so love in pancakes.

The way buttermilk powder works is as follows: to replace 1/2 cup of buttermilk in a recipe, add 2 Tbsp buttermilk powder to the dry ingredients, and 1/2 cup water to the wet ingredients. Therefore, in this recipe, I still used the amount of buttermilk powder to equal 1/2 cup of buttermilk, but I was also able to use coffee in the liquid ingredients.}

Was that long-winded explanation just a garbled tangle of words?

Probably.

Who wants to dwell on the technicalities of the recipe when you could just pop over to a grocery store and pick up the necessary ingredients?! In fact, buttermilk powder is a pretty great ingredient to have on hand, as buttermilk in a carton tends to sit in refrigerators until it spoils.

That is, unless you make buttermilk pancakes as frequently as I do ;).

And why the heck not when they’re this easy to make and delicious to eat?!

So put down that stale bagel or push aside that bowl of soggy cereal and make yourself a breakfast worthy of this fantastic time of year!

Mondays can often be a challenging day to start the week, but we believe in turning them into moments of joy and deliciousness. What better way to kickstart your week than with a delightful breakfast that feels like a treat but is also packed with nutrition? Introducing “Almond Joy Toast” – a heavenly combination of rich chocolate, creamy almond butter, and sweet coconut flakes on toasted bread.

This easy-to-make recipe is not only a feast for your taste buds but also a source of energy and nutrients to help you power through your Monday morning. So, let’s dive right into the recipe and make those Monday blues vanish!

Name:	Monday Musings + Almond Joy Toast
Cuisine:	Amrican
Prep Time:	5 minutes
Cooking Time:	2 minutes
Total Time:	7 minutes
Servings	2 servings

Ingredients

• 2 slices of your favorite bread (whole wheat, sourdough, or gluten-free if preferred)
• 2 tablespoons almond butter
• 1 tablespoon cocoa powder
• 1 tablespoon honey or maple syrup (for sweetness)
• 2 tablespoons shredded coconut (toasted for extra flavor)
• A pinch of salt (optional)
• Sliced almonds for garnish (optional)

Instructions

1. Toast the Bread:

Begin by toasting your bread slices to your preferred level of crispiness. You can use a toaster or a hot skillet with a touch of butter for added flavor.

2. Prepare the Almond Chocolate Spread:

In a small bowl, combine the almond butter, cocoa powder, honey (or maple syrup), and a pinch of salt (if desired). Mix everything well until you have a smooth and velvety chocolate almond spread.

3. Spread the Joy:

Once your bread is toasted to perfection, spread a generous layer of the almond chocolate mixture evenly on each slice.

4. Add Coconut Bliss:

Now, sprinkle the shredded coconut over the chocolate spread. If you’d like, you can toast the coconut in a dry skillet for a minute or two to enhance its flavor and crunchiness.

Estimated Nutrition per Serving

Calories:	350 calories
Protein:	6-8 grams
Carbohydrates:	20grams
Dietary Fiber:	3-4 grams
Sugars:	8 grams
Fat:	15-20 grams
Saturated Fat:	3-4 grams
Cholesterol:	5 milligrams
Sodium:	150-200 milligrams

Happy Halloween!!

1. To make up for the fact that I’m not dressing up this year, (so sad), I think I’ll just stuff myself full of pumpkin deliciousness in order to fully embrace the holiday.

Here are some pumpkin goodies I’ve been enjoying lately:

Pumpkin Spice Latte Oatmeal (combine 1/3 cup each old-fashioned oats, milk, brewed decaf/coffee, water, & pumpkin puree + 1 sliced banana and 1/4 tsp pumpkin pie spice in small saucepan over medium heat; cook, stirring often, until thickened and hot; photographed topped with Espresso Pumpkin Spiced Walnutsand White Chocolate Wonderful peanut butter)

Pumpkin Pie Frozen Yogurt (combine equal amounts pumpkin pie mix & Greek yogurt, + pumpkin pie spice and pure vanilla extract, to taste… whisk thoroughly and freeze in an ice cream maker until soft-serve consistency)

2. Oh, and I might also have to make this simple but fabulous Almond Joy Toast again, posted on The Back Burner Blog today.

Chocolate almond butter, toasted shredded coconut & sliced almonds, and melted coconut butter on whole wheat = an excuse to eat dessert for lunch ;).

3. My obsession with the Words With Friends iPhone app has been replaced with a preoccupation with the 7 Little Words app. I blame Jessica.

4. I find it amusing – if not a bit perplexing – that spellcheck doesn’t mark “app” as misspelled. Apparently “spellcheck” is an accurate spelling as well!

5. I think I might be one of the few New Englanders who actually loves the snow (when I don’t have to drive in it) and this record-breaking Nor’easter is no exception. Yes, I understand that it’s early for snow… but I still like it.

6. Have I mentioned that I’m bummed out to not be dressing up for Halloween? Oh I did, didn’t I.

Excitement over the first snowfall of the season. Daydreams about Halloween costumes. Trying to get away with eating chocolate for lunch. Yep, I’m a five year old ;).

Blueberry cream cheese muffins are a delightful treat that combines the sweetness of blueberries with the creamy richness of cream cheese. These muffins are perfect for breakfast, brunch, or as a tasty snack. In this article, we’ll walk you through a simple and mouthwatering recipe to create your own batch of these heavenly muffins.

Name	Blueberry Cream Cheese Muffins
Cuisine	American
Prep Time	15 minutes
Cooking Time	20 minutes
Total Time	Approximately 35 minutes
Servings	12 muffins
Yield	1 dozen muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Instructions

Prepare the Cream Cheese Filling:

In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth. Set aside.

Preheat Your Oven:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup.

Prepare the Muffin Batter:

In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Add Wet Ingredients:

Add the softened butter, eggs, vanilla extract, and sour cream to the dry ingredients. Mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Fold in Blueberries:

Gently fold in the fresh or frozen blueberries into the muffin batter.

Fill Muffin Cups:

Fill each muffin cup with a spoonful of muffin batter, just enough to cover the bottom.

Conclusion: These Blueberry Cream Cheese Muffins are the perfect blend of sweet and creamy, making them an ideal addition to your breakfast or snack repertoire. Their moist, tender texture and bursting blueberry flavor will have you reaching for seconds. Share them with family and friends or savor them with a cup of coffee or tea—the choice is yours. Happy baking!

Estimated Nutrition per Serving

Calories: 220 calories per muffin

Total Fat: 11g

Saturated Fat: 6g

Cholesterol: 55mg

Sodium: 250mg

Total Carbohydrates: 27g

Dietary Fiber: 1g

Sugars: 13g

Protein: 4g

I’ve always been a muffin-lover.

Banana, apple, corn, bran, carrot… you name it, I love it.

Yet out of the vast array of muffin options, blueberry will always be my favorite.

My adoration of blueberry muffins began during a family summer vacation in Maine when I was a kid. I have a clear memory of freshly baked muffins studded with tiny sweet Maine blueberries, made by the elderly woman who ran the bread-bed-and-breakfast (<– clearly, my mind is stuck on bread) at which we were staying.

I’m fairly certain the sweet woman sent me home with the recipe for the blueberry muffins that I loved so much, but I don’t have a clue where it is now.

What a shame.

Anyway, on to these Blueberry Cream Cheese Muffins.

So.

They obviously won’t be winning any beauty contests. They’re lumpy (thanks to the addition of oats). They have neither perfectly rounded nor domed tops. They ooze blueberry juice.

But!

What they lack in appearance they more than make up for in flavor and texture.

Just like my Blueberry Buttermilk Pancakes, these muffins are bursting with fresh blueberries.

We’re talking packed full.

It’s like that game where you stuff as many marshmallows in your mouth as possible while attempting to say “chubby bunny”.

C’mon… you know you’ve played.

The muffins are lightly sweetened with evaporated cane juice, and finished off with a sprinkling of coarse Turbinado sugar for a bit of crunch.

A dollop of maple syrup-spiked neufchatel cream cheese tops each muffin, and adds a built-in creamy richness.

Whole wheat pastry flour and old fashioned rolled oats constitute the dry base of these light & tender muffins, both of which contribute a healthy dose of filling fiber. The muffins are moist – thanks to rich buttermilk and juicy berries – with a delicate crumb.

Although they may not be the same blueberry muffins I so fondly remember, they certainly are delicious… and most likely much more healthy!

Blueberry Cream Cheese Muffins

Printer-Friendly Recipe

adapted from Shape magazine’s Better Blueberry Muffins

NOTE: These are muffins… not cupcakes! I honestly view most bakery muffins as cupcakes sans frosting. These are plenty sweet for my taste preference, but if you prefer a sweeter muffin, you might want to increase the evaporated cane juice to 1/2 cup.

yield: 12 muffins

Directions:

If you’re a fan of traditional cornbread but crave a twist of sweetness and added nutrition, sweet potato cornbread is the perfect choice.

Combining the wholesome goodness of sweet potatoes with the comforting taste of cornbread, this recipe creates a delightful dish that will elevate any meal.

Property	Value
Name	Sweet Potato Cornbread
Cuisine	Southern/American
Prep Time	15 minutes
Cooking Time	30 minutes
Total Time	45 minutes
Servings	8 slices
Yield	1 9×9-inch baking dish

Feel free to adjust any of the values based on your preferences or the specific recipe variations. If you have any more requests or need further assistance, I’m here to help!

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 cup cooked and mashed sweet potatoes
• 1/2 cup milk
• 1/4 cup melted butter
• 2 eggs

Instructions

Prepare the Sweet Potatoes

Start by cooking and mashing the sweet potatoes. You can steam or bake them until tender, then mash them into a smooth consistency.

Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a baking dish or a cast-iron skillet with butter or cooking spray.

Mix the Dry Ingredients

In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Mix well until all the dry ingredients are evenly incorporated.

Incorporate Wet Ingredients

In a separate bowl, whisk together the mashed sweet potatoes, milk, melted butter, and eggs until well combined.

Combine Wet and Dry Mixtures

Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Transfer to Baking Dish

Pour the batter into the greased baking dish or cast-iron skillet, spreading it out evenly.

Bake

Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the sweet potato cornbread to cool slightly before cutting into slices. Serve warm with a pat of butter or alongside your favorite dishes.

Estimated Nutrition Per Serving

• Calories:250 calories
• Total Fat: 10g
  • Saturated Fat:5g
  • Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 400mg
• Total Carbohydrates: 40g
  • Dietary Fiber: 3g
  • Sugars: 10g
• Protein: 5g

These values are estimated averages and can vary based on the specific ingredients and preparation techniques used. It’s always a good idea to calculate the nutrition using the exact ingredients and quantities you use for the most accurate information.

How unkind of me.

Well, here’s a savory one to whet your appetite!

Clearly, I don’t discriminate when it comes to seasonality of sweet potatoes. Hey, I don’t buy berries, zucchini, or tomatoes during the winter, and I rarely buy apples or pears during the summer, so please allow me this one out-of-season food, alright?

Thanks :).

This tender cornbread consists of white whole wheat flour for fiber, sweet potato puree for moisture, low fat buttermilk for richness, and a bit of evaporated cane juice for a touch of sweetness.

Perfect alongside a bowl of soup, (recipe for sweet potato vichyssoise coming soon!), or enjoyed solo with a smear of butter and a dab of honey, this Sweet Potato Cornbread is sure to become a perennial favorite.

Experience the delightful marriage of sweet and savory with our Sweet Potato Cornbread. Simply blend cornmeal, flour, sweet potatoes, and a hint of sugar. Bake until golden perfection. Serve warm, a heavenly side for any meal. A taste that lingers, leaving you craving more. Enjoy the wholesome goodness in every bite.