Chocolate Chip Pumpkin Bread

I know, it’s summertime. And I was craving something pumpkiny- sue me. Haha, but in all honesty, can’t a girl get her pumpkin spice on all year round? Throw in some chocolate chips and peanut butter and you got yourself one damn delicious bread.


  • 1 3/4 cup oat flour
  • 1/4 cup coconut flour
  • 1 1/2 cup pumpkin
  • 1/3 cup coconut sugar
  • 1/4 cup peanut protein
  • 2 large eggs
  • 2 Tbsp melted coconut oil
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2/3 cup almond milk
  • dark chocolate chips

Preheat oven to 375 F. Combine all the dry ingredients, except chocolate chips, in a large bowl and mix until combined. Then add in the wet ingredients and mix together with a mixing spoon. Add in chocolate chips. The batter should be very thick but you can add more milk to loosen. img_3793

Spray a loaf pan and pour in the batter. Bake in oven for about 30-35 minutes depending on your oven and how moist you want it. I personally stuck to the lower end of the cooking time because I was afraid it would dry out. However, when you insert a toothpick in the center it should come out clean!

Somehow I managed to have self control and let it cool 1 hour before cutting or removing it from the tray. I recommend sticking it in the fridge in an airtight container to last you up to a week! (Although I highly doubt it will make it that long)

My favorite way to enjoy this bread is sliced thick and covered with peanut butter… but what else is new? 😉

Vegan Pumpkin Bread

It’s that time of year again! You know that pumpkin-obsessed-sweater-weather-bake-all-the-things time of year? My favorite! I love all the fall aromas from cinnamon apples to pumpkin pie ❤ 

Fills my heart…. and my stomach 😉

I made this DEE-licious gluten-free, vegan pumpkin bread and my oh my it was fabulous while it lasted! Even my dad was eating a slice every night 🙂

  • 1 1/4 cup oat flour
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 1/2 Tbsp ground flaxseed
  • 4 oz unsweetened applesauce
  • 3/4 cup pumpkin
  • half of a small banana, mashed
  • 3 Tbsp agave syrup (can sub maple syrup)
  • 1/2 cup coconut palm sugar
  • 2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

In a large bowl, mix ground flaxseed with 4 Tbsp water and let sit 5 minutes to thicken. 

Preheat oven to 375 F and line a loaf pan with parchment paper or spray with cooking spray. 

Add pumpkin, mashed banana, agave, and applesauce to flax mixture and whisk.

Next, add coconut sugar, baking soda, cinnamon, and nutmeg and whisk again until combined. Add 1/2 cup water and stir.

In another bowl, combine oats, oat flour, and almond meal. Then add that mixture to the wet and stir. The mixture should be thick and pourable. Add a tiny bit more water if too thick. 

Pour into loaf pan and sprinkle with chopped nuts if desired. Bake for about 40 minutes until a toothpick comes out clean in the center.

Remove and allow to cool in pan for at least 20 minutes before cutting. 

Keep in fridge to last up to a week! I personally loved this bread eaten chilled because it made it even more dense ❤ 

It turns out adding peanut butter or pb2 on top as a “frosting” completes my life. I don’t remember how many peices I had….haha. 

What’s your favorite fall flavor?

Peanut Butter Pumpkin Waffles

Okay, so I FINALLY am posting this recipe that has been neglected because I was being clawed at and eaten alive by everyone on the planet but izOK because I love y’all and I would probably be salivating on my phone too.


  • 1/3 cup (40 g) oat flour
  • 2 T. (16 g) coconut flour
  • 3 T. powdered peanut butter*
  • 1/3 cup canned pumpkin
  • 1/3 cup liquid egg whites
  • 1/2 tsp baking powder
  • dash of cinnamon and vanilla extracts
  • stevia to taste

This is so simple! Combine dry ingredients and slowly add and stir in the wet. I add a little milk or water if the batter is too thick. Pour in the middle of a sprayed waffle iron and W-A-L-L-A! You have about 2 yummy waffles that you can top with whatever you want ❤

As always, let me know if you try them and if you think they bueno o no bueno. 😉

*Try subbing 1-2 T peanut butter and it will come out finger-licking good.

Chocolate Pumpkin Bowlcake


I am a HUGE fan of mugcakes! I love them warm, cold, but of course covered with toppings! But sometimes, a mug just isn’t big enough for me. I made this amazing big “bowlcake” that made the perfect night snack. I also like eating these for breakfast if I don’t want to make pancakes or waffles.


  • 1/3 cup oat flour (can sub all-purpose or whole wheat)
  • 1/2 scoop chocolate protein powder
  • 1/4 cup canned pumpkin
  • 2 T greek yogurt
  • 3 T egg whites
  • 1/2 tsp baking powder

Optional: cinnamon, chocolate chips, dried fruit, etc.

Mix the dry ingredients first, then add the wet and stir until no clumps.

Microwave for about a minute or until it looks cooked through. Don’t overcook!! I personally recommend leave the middle a little under cooked so it becomes like a soft, molten cake 😉 The best topping you can find is some kind of nut butter. It is the icing on the cake! Hmm, I am feeling like cool whip or ice cream would be amazing too…. The options are endless!


Just look at that those melted kisses…. ❤


Pumpkin Double Chocolate Squares

I am one of those typical white girls that loves anything pumpkin. Pumpkin candles, pumpkin cookies, pumpkin lattes, pumpkin errything! So why not combine pumpkin and chocolate for a yummy snack? 😉 I even added oats…. ya know fiber.



  • 1/2 cup pumpkin
  • 3/4 cup brown or coconut sugar
  • 1 cup oat flour
  • 1/2 cup oats
  • 2/3 cup almond flour
  • 1/2 T cinnamon
  • 2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp nutmeg
  • 1 T flaxseed (whole or ground is fine)
  • pinch of sea salt
  • about 1/2 cup walnuts or pecans
  • white and dark chocolate chips

Line an 8-inch square pan with parchment paper and preheat the oven to 350 F.

With a mixer, combine pumpkin and sugar until pasty. Then add flax, vanilla, spices, salt and beat again until fully combined.

Now sift in the oat flour, oats, almond flour, and nuts and mix until there is no clumps.

When you transfer the mixture to the lined pan, make sure to press down on it so it’s nice and even. Top with white and dark chocolate and lightly press it into the dough.

Bake for about 15-17 minutes. (depends on the oven)

Cool at least for 20 minutes in the pan before cutting. 🙂




Peanut Butter Pumpkin Spice Bread 


  • 2 cups flour (oat or all purpose)
  • 1/2 cup peanut protein
  • 4 oz unsweetened applesauce
  • 1 1/3 cup pumpkin purée
  • 2 large eggs
  • 1/3 cup agave or honey 
  • 1 tsp cinnamon 
  • 1 tsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • Optional: more sweetener 
  • White chocolate chips

The recipe is simple. First combine all the dry ingredients and mix well. Then add the wet and mix until there are no clumps. Then stir in the chocolate chips. Top with more chocolate chips for extra fun 😉

Spray a loaf pan really well and pour in the batter. I had some better left over so I made a mini loaf too! 

Bake at 375 F for about 30-35 minutes until a toothpick comes out clean. Let cool at least 30 minutes before cutting. Enjoy!  This bread is very moist because of the pumpkin so be careful not to over cook it! The white chocolate chips are basically a MUST.

No peanut protein? Try subbing 1/3-1/2 C peanut butter or vanilla protein powder. Can’t guarantee the flavor but it should turn out fine 🙂

Nuts N More Peanut Butter Reviews

When I started branching out of my nut butter collection, this brand was one that caught my eye via Instagram. Seeing people rave about how good this stuff was made it hard to stay away! Luckily, I was able to find some to try at my local GNC.


The first one I tried was the Pumpkin Spice Peanut Butter!

I knew I had to try this one because it is limited edition and all things pumpkin are a win for me 🙂 I was a little disappointed when I first opened it. The smell was AMAZING and I couldn’t wait to take out a spoonful, but I couldn’t. The liquid had separated completely from the nut butter and was so hard to stir together! I kid you not it took me about 20 minutes to at least get a good consistency, still left with some chunks. I don’t know if it had been sitting on the shelf longer than it should have because the Toffee Crunch was not like that at all. As far as the flavor, UNBELIEVEABLE! It doesn’t lack the pumpkin spice flavor at all. It is exactly as perfect as it sounds. Fall in a jar. This peanut butter is the icing on the cake for anything from oats to pancakes to bananas. I actually do recommend this peanut butter for anyone that loves pumpkin spiced things.



Toffee Crunch was tried a few months after. I didn’t really NEED a new nut butter when I bought this…. but who really has a limit for how many jars of nut butter you can have. I love variety.

I have heard many people commenting on how heavenly and rich this peanut butter is- and they’re so right! Unlike the other flavor, I was happy to open up this one and find the most creamiest peanut butter ever. I’m talking silky smooth and mouthwatering. It not only looks delicious, it SMELLS delicious! Kind of reminds me of the toffee part of a Heath bar but in peanut butter form. I first tried this on my French toast and was blown away. For those that have a major sweet tooth and (nut butter tooth…?) go buy this one! cream


Pumpkin Snickerdoodle Pancakes 

These are my absolute new favorite pancake recipe! They were so rich, moist, and fluffy all at once with tons of pumpkin and snickerdoodle flavor that compliment eachother so perfectly.❤️ I could eat this meal over and over if I could! 

What you’ll need:
•1/3 cup oat flour
•1/2 scoop Snickerdoodle Pescience
•1/4 cup pumpkin 
•3 T egg whites 
•2 T greek yogurt
•1/2 mashed banana
•1/2 tsp baking powder
•1/3 tsp cinnamon 
Combine dry ingredients first. Mash half banana in a separate bowl. Then add all ingredients together and prepare on a nonstick pan/griddle sprayed with coconut oil.

Layered with Pescience Snickerdoodle fluff, banana slices, peanut protein and cinnamon chips!

Makes 4 medium sized pancakes.

Snickerdoodle Fluff:
•1/3 cup greek yogurt
•2 T pescience snickerdoodle whey

Pumpkin Peanut Butter Mugcake

IMG_5784Have you ever wanted cake or breakfast but you knew it wasn’t the best way to start the day?😁 You are in luck because this “mugcake” is healthy AND satisfying with no added sugar! 😃 Trust me, you will fall in love with this! Ya know why?
Because it’s:
🔹Easy to make
🔹Delicious and satisfying
🔹Toppings are endless!!!

•1/4 cup oat flour
•1/4 cup PB2 peanut protein
•1/3 tsp cinnamon
•1/2 tsp baking powder
•1/4 cup pumpkin (I use canned)
•1/2 cup egg whites
•2 T greek yogurt

How to:
🔸Combine dry ingredients then add the wet.
🔸Whisk together to get rid of any clumps until smooth.
🔸I found it best to use a sprayed medium sized ramekin but a small bowl should do just fine. It rises a lot so make sure it’s big enough! Also watch for overflow.
🔸Pour in batter and microwave for 2 minutes.
🔸Eat warm or allow to cool but don’t forget to top it with delicious things!

🌟Mugcakes are supposed to be fun and enjoyable and it would be like cake without the frosting. I have tried several recipes and this is seriously the best mugcake recipe I have tried and it’s sooo volumous and it’s so moist and fluffy! 😋

My favorite toppings to add:
🍯Almond/Peanut butter
🍌Banana slices
🍦Greek yogurt (usually sweetened)
🍫Chocolate or cinnamon chips

Let me know if you try it and tell me what you think 👌

Vanilla Pumpkin Pancakes

IMG_5756These pancakes were da bomb! 💣
Perfectly fluffy, moist, and satisfying!

•1/2 cup oat flour
•1 T coconut flour
•2 T vanilla whey
•1/4 cup pumpkin
•1/2 cup egg whites
•1/4 cup almond milk
•1/3 tsp cinnamon
•1/2 tsp baking powder

Whisk dry ingredients together, then whisk in the wet. This way it is evenly distributed and won’t have clumps.

I used a nonstick griddle sprayed with coconut oil but any nonstick pan should work. This was my first time using coconut oil spray and I really enjoyed it. Unlike some sprays, this one didn’t leave a weird flavor on the pancakes or in the house after preparing. It smelled sweet and made the pancakes nice and golden.

If you want sweeter pancakes just add some sweetener of your choice but I just like to add fun toppings and it works for me ☺️
✨ADVICE: these were amazing paired with vanilla greek yogurt! My favorite to use is Chobani Vanilla.

IMG_5752Also I wanted to give you all a little background about coconut oil:

🔹Coconut oil is a very healthy fat to use in cooking despite all the bad reps it sometimes gets.
🔸It contains medium chain triglycerides that are metabolized differently in the body than animal fats. It goes straight to the liver where it’s used as a quick source of energy.
🔹Coconut also contains lauric acid which can kill harmful bacteria and pathogens in the body.
🔸Can reduce risk of Alheizmer’s disease and improve brain function.
🔹Good source of healthy fats for healthy hair, nails, and skin.

Obviously, OVER consumption of anything loses its benefits but if you use a good amount, it may help improve your overall health. 😊