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Lifestyle & Wellness

Fall Wedding of My Dreams Recap

Fall Wedding Recap

Sharing a few details that made our wedding feel extra magical and beyond anything I could have possibly dreamed of! Because I found other people’s wedding blog posts helpful in the planning process, I wanted to do this recap in the hopes that it helps you piece together the day of your dreams with the one you love!

On a Crisp October Day

We couldn’t have asked for better weather on the actual day of the wedding. It rained the two days leading up to the wedding and so we weren’t really sure how the weather in late October in Chicago would pan out. After all, we have had snow in the past!

My prayers were answered with the most perfect fall day — it was a sunny, a little bit crisp, and the light was that perfect golden fall light that illuminated all the changing colors and just made everything feel extra special. To be honest I think I’m still coming off the high of the wedding nearly 4 months after, and part of me definitely misses the planning process and excitement leading up to the big day.

My overall advice? Enjoy every single minute because it does go by so fast. Soak it up and remember it’s about focusing on those moments with the one you love standing by your side.

p.s. all photos in this blog post were taken by the amazing, We Are The Bowsers!

The Planning

After following her on Instagram for some time and seeing her amazing work, I was so excited to work with Elise from Chic From Chicago for the month leading up to the wedding!

From our first conversation on the phone Elise made me feel calm and that I was in good hands during the planning process. The fall is a busy time for me work wise with pumpkin season, so I knew I wanted the help from a planner to make sure I didn’t drop the ball on any details or coordination that you just don’t think of as the bride. Elise went above and beyond to make sure everything went smoothly on the day and styled the venue exquisitely with her team.

Not only is she incredibly knowledgable and creative, but she has many recommendations and relationships with local vendors that can help bring your vision to life. It’s really obvious that she truly cares about making everything go smoothly and feel special and that really showed on the day. I felt so much more at ease and able to enjoy the day knowing she was there.

I’m already thinking of future themed parties I can hire her for!

The Venue

Fall Wedding Recap Reception at Galleria Marchetti Pergola

We had the ceremony at a local church and the reception at Galleria Marchetti in West Town. I fell in love with their pergola room because it of how much natural light comes in through all the windows and the ceiling (which is retractable and can be left open in warm weather). I also loved the green ivy wall, glass fire pits that gave the room so much character.

The cocktail hour was in a separate attached room and I liked that they do the food on site and have everything like the chairs and plates, etc there, so it’s not a separate rental. In addition to the greenery that was done by our florist, we added lights from the ceiling that made the room feel cozy.

Fall Wedding Recap Head Table at Galleria Marchetti Pergola

The Cake

Does it surprise you that the cake was pumpkin flavored?!

Toni Patisserie brought my vision of a pumpkin wedding cake to life with this pumpkin cake with cream cheese frosting that had a simple gold foil design. The greenery was added by the florist. I’m still not over how pretty it was!

The Dress

Fall Wedding Recap Eva Lendel Flame Gown
Fall Wedding Flame Gown by Eva Lendel

I said yes to the “Flame” gown by Eva Lendel that I purchased at LBR Bridal here in Chicago. Initially this gown was the “wildecard” dress that the stylist brought out that she just wanted me to try for fun. I couldn’t get it out of my head, and after going back a few times to try it on again, I knew it was the one for me!

I had a couple of changes made to the dress which make it look different that what you would see on their website. First I had the back extended because the original way the dress was didn’t have much of a train at all. It’s also lined on the bottom.

I also had the neckline closed up about 3 inches as the original was down to my belly button and that wasn’t the look I was going for! I was a little worried about that as I didn’t want it to look too closed up but it ended up looking just right on me.

I think it’s important to mention that I went to 12 dress stores in Chicago before finding “the one”! Although I thought I knew what I wanted, I kept an open mind and just had fun with the process. I say definitely don’t stress if you’re not finding the dress right away — that just means you’re getting closer to the right one. This might go without saying too but typically dresses look so different in person then they do on Pinterest — don’t get discouraged by that!

I absolutely loved the earrings I rented from Verstolo — they were “The Juliet” and wore a simple sparky silver tennis bracelet that was adjustable and looked more expensive then it is! I love that I can wear it again anytime.

As far as shoes go I kept going back and forth looking at more expensive options but ultimately decided on a pair I found from a quick Etsy search. I’m glad I decided that to me it wasn’t worth it to splurge on a really nice pair I will only wear once.

The Hair & Makeup

I worked with the wonderful Morgan Marie Beauty, and Rhona Kane Hair. I enjoyed working with these ladies so much and couldn’t recommend them more if you’re looking for wedding hair and makeup in Chicago! They were both incredibly nice to chat with and really know how to bring exactly what you want to life. I wanted to look like the bride version of myself which I think they both nailed perfectly.

The Bridesmaid Dresses

Fall Wedding Recap Mismatched Colors Velvet Bridesmaid Dresses

One thing I knew very early on in the wedding planning process was that I wanted mismatched bridesmaid dresses in different fall colors! I couldn’t have been happier with the way they all looked next to each other and felt like the velvet was perfect for late October! How gorgeous is my the bridal party?!

From left to right the dresses were from Revelry (terracotta), Nordstrom (golden almond), Jenny Yoo from Bhldn (sage green), and Revelry (mahogany) again.

The Suit

I wanted to mention Rob had his suit custom made at BLVDier here in Chicago. They were awesome to work with and took a lot of pride in the design process as well as the quality of the garment. The owners are a husband and wife team who are super knowledgeable and helpful when it comes to crafting something that fits your needs and your style.

The Photography

Fall Wedding Recap Wearethebowsers

As I began planning the wedding at the end of 2020, I quickly realized a lot of things were booking up from people postponing their wedding to 2021. Finding a photographer wasn’t high on my to-do list at the beginning, but after reaching out to a few people who were already fully booked, I quickly got on it and was lucky enough to come across We Are The Bowsers. (I would definitely recommend looking into photographers/video very soon after getting engaged!)

Lauren and Jared are a married photography and videography team whose style I was immediately drawn too because it wasn’t the typical “light and airy” style that I knew wasn’t what I wanted. There’s something about how their style conveys love, light and warmth that was really evident to me by looking at their work.

I felt SO lucky that they were available on our date and from day one they were amazing to work with! As I look at the photos and video now, I know that no one could have captured all of the moments the way they did — just looking at all the photos brings me so much joy.

They brought to life the super small candid moments and fall vibes in all of the photos that we (me especially!) will cherish for the rest of our lives. To me they didn’t just capture a photo, they captured a feeling and if I could hire them again I would in a heartbeat!

We took photos around the west loop in between the church and reception which is special to us since we live in the neighborhood!

The Flowers

Fall Wedding Bouquets

I worked with Jess from Stemming from Love for all of the florals including all the reception ceiling greenery and details around the space. I trusted her 100% to bring to life my vision and couldn’t have been happier with how beautiful all of the florals looked everywhere!

I can’t thank her enough for going above and beyond to infuse everything with colors of the season.

The Fall Details

gold pumpkin wedding place cards
Fall Wedding Recap Pumpkin Name Cards
Fall Wedding Recap Mirror Welcome Sign
Fall Wedding Recap Mirror Welcome Sign
fall wedding neon sign _fall in love_

The little fall details that I envisioned for the day really meant so much to me and came together better than I could have even imagined. I was going for “chic pumpkin vibes” and I think it turned out even better than I could have imagined! Leading up to the wedding I collected white and creamy light orange colored heirloom pumpkins to use around the venue. Elise went above and beyond to bring the vision to life!

One thing I will say is that Etsy has so many amazing templates for place cards, menus, and signs. You’re bound to find a style that you like and print anything you needed signage wise. I did work with a calligrapher, however realized at the eleventh hour that I preferred a more modern look for the font vs. traditional and scrambled to update things using an Etsy template. In hindsight I wish I realized this earlier as it would have saved money.

I loved the neon sign vibe and got both signs we had at the wedding from Neon Stock here in Chicago. They were super fast and great to work with. My friends at HM Clause were nice enough to send over all of the mini pumpkins I used for the place cards. My sister and I spray painted them gold, and I used a template I found on Etsy to make the name cards and the menus. I loved that our guests could take these home with them too.

A calligrapher wrote our names on the mirror that was placed on the floor with the pumpkins, and greenery all around it. That was definitely one of my favorite touches!

The Music

Fall Wedding Recap Music by Elysium Experience

The soundtrack of the night was created by the super talented Nicholas Hardy from Elysium Experience. I actually got Nicholas’s card at a friends wedding about a year before we got engaged because I loved his style so much from what I saw that night!

Him and his team really took the time to learn the vibe and demographic of the wedding to ensure that the music would match our style and get people excited about dancing the night away. Nicholas really creates an experience for the night vs. just playing music which I believe is part of what made the night so special. Not to mention he plays the saxophone and more!

Songs carry so many feelings and memories for me and now every time I hear a song that was played from that day I’m immediately transported back to those special moments thanks to Nicholas and his team.

He had the dance floor full the entire night and nearly 4 months later people are still telling us how much they loved the DJ!

Fall Wedding Recap Pumpkin the Dog

Did I miss anything?! If you have a question I didn’t answer, feel free to comment here or email me — I’m happy to help!

P.s. here is my fall wedding Pinterest board if you want to take a peak for more inspiration and you can also check out my picks for little white dresses perfect for any bridal bridal shower or rehearsal dinner.

Nutritious Treats

Orange Pumpkin Bread with Cranberry Glaze

Orange pumpkin bread with fresh cranberry glaze is a flavorful and delicious take on pumpkin bread! Spiced with pumpkin pie spice, fresh orange zest and topped with a tart cranberry glaze, each slice is delicious, fluffy and flavorful. Made gluten free, it’s perfect for the season!

orange spice pumpkin bread with cranberry glaze
pumpkin bread made with siggis pumpkin yogurt

I love putting different twists on pumpkin bread based on the season and this cranberry orange spiced pumpkin bread makes for the perfect loaf for the month of december and the holidays! 

Fresh orange zest elevates and complements the taste of pumpkin and pumpkin spice so well and the tart cranberry glaze is the chef’s kiss on each slice. 

Made with my favorite flavor of siggi’s yogurt, pumpkin spice of course, I love a slice with a cup of coffee in the morning this time of year. The pumpkin spice yogurt adds an incredibly spongy texture to this loaf that I know you’ll love. Yogurt is definitely a pantry staple of mine that I like using in different ways like this and of course having as a healthy snack. 

Siggi’s is my favorite yogurt because it’s made with simple ingredients and not a lot of sugar. Not to mention the pumpkin & spice flavor is made with real pumpkin! You seriously cannot go wrong with any of their flavors and if you’re making this loaf when the pumpkin & spice flavor is not around feel free to substitute vanilla or plain whole milk siggi’s yogurt. 

pumpkin bread made with yogurt with fresh orange zest and cranberries

No matter the season, siggi’s is the only yogurt you’ll find in our fridge because it’s higher in protein and lower in sugar than many other yogurts you’ll find in the dairy aisle. Find out exactly what you should look for on a yogurt label in this post here.

P.s. siggi’s pumpkin spice is only around for a limited time (it’s seasonal!) so I recommend stocking up the next time you see these cups in the dairy aisle of your local grocery store! Visit their store locator to find a store that carries them near you.

Ingredients for Orange Pumpkin Bread with Cranberry Glaze 

  • oat flour
  • blanched almond flour
  • pumpkin pie spice 
  • cinnamon
  • baking powder
  • baking soda
  • salt
  • siggi’s pumpkin & spice yogurt – if you’re making this loaf when the pumpkin & spice flavor is not available, feel free to substitute vanilla or plain whole milk siggi’s yogurt. 
  • neutral olive oil 
  • honey 
  • pumpkin puree 
  • egg
  • orange zest
  • fresh cranberries
  • confectioners sugar 

Equipment / utensils 

gluten and dairy free pumpkin bread with fresh orange zest
orange spice pumpkin bread with cranberry glaze

Orange Pumpkin Bread with Cranberry Glaze

Maggie Michalczyk, RDN
A perfect holiday spin on pumpkin bread, this gluten-free orange spiced pumpkin bread with cranberry glaze is extra moist and full of flavor!
Servings 1 loaf


  • 1 1/2 cups oat flour
  • 1/2 cup blanched almond flour
  • 1 ½ teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup siggi’s pumpkin & spice yogurt
  • ½ cup neutral olive oil
  • 1/3 cup honey
  • ¼ cup pumpkin puree
  • 2 eggs
  • Zest of one orange

Cranberry glaze:

  • 1/2 cup frozen cranberries
  • 1 cup confectioners' sugar


  • Preheat the oven to 350F. Spray the bottom of a 9X5 loaf pan to prevent bread from sticking.
  • In a large bowl, combine the oat flour, almond flour, baking powder, baking soda, salt, pumpkin spice and cinnamon: set aside.
  • In a medium bowl, using a hand or stand mixer on low, mix together the yogurt, honey, egg, pumpkin puree, oil, blood orange zest and vanilla until well combined. Add wet ingredients to the dry ingredients and mix on until just combined. It’s ok if a few streaks of flour remain, you don’t want to over mix it!
  • Pour into the prepared loaf pan and bake for 50-55 minutes.* The loaf is done when a toothpick inserted into the center comes out clean with a few crumbs attached.
  • Remove from the oven and place the pan on a wire rack to cool. In the meantime prepare the cranberry icing by cooking the cranberries down to their juices. Mix the confectioners sugar and cranberry juice together with a spoon in a small bowl.
  • Once the loaf is cool, drizzle the icing on top and top loaf with extra cranberries. Cut into slices and enjoy!

This recipe was created in partnership with siggi’s — I hope you love it!

More Recipes With Yogurt You’re Sure to Love:

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gluten free pumpkin bread with fresh orange and cranberry glaze
Pumpkin Recipes

Pumpkin Shaped Gnocchi

Pumpkin shaped gnocchi made with simple ingredients like pumpkin puree, ricotta cheese, and flour in a sage brown butter sauce makes for the perfect savory pumpkin dish. Shaped like pumpkins, it’s a delicious and festive pumpkin recipe for fall!

Pumpkin gnocchi with sage brown butter sauce is the perfect fall dinner! Made with Libby’s 100% Pure Pumpkin, potato, ricotta and parmesan cheese, and a fall-inspired brown butter sauce, these festive pumpkin shaped gnocchi will surely become one of your fall favorites! 

delicious pumpkin shaped gnocchi with brown butter sage sauce

If you’re not shaping your gnocchi like pumpkins this time of year, you’re not doing it right! This pumpkin gnocchi recipe is perfectly shaped like mini pumpkins, making it a little extra fun and festive for the season. Individual sprigs of fresh rosemary are used as the pumpkin stems placed on top of these plump little gnocchis that are shaped like pumpkins.

Topped with a brown butter sage sauce and extra freshly grated parmesan cheese, pumpkin gnocchi makes for a cozy and delicious meal that’s fun to enjoy for the season. Fresh sage complements the flavor of pumpkin so well and fills your home with the aroma of the season as it toasts in the pan.

Pumpkin puree adds more fiber, and vitamins and minerals like vitamin A, C, and E giving this gnocchi more nutrition per bite. The versatility of pumpkin in both sweet and savory recipes is definitely one of the things I love about it most. It adds that warm and cozy flavor to anything you add it to!

pumpkin ricotta gnocchi in a brown butter sage sauce


I used Libby’s 100% Pure Pumpkin to help add some fall flavor to the homemade potato gnocchi. If you’ve been following me for some time, you know that this is my go-to for what I use in all of my pumpkin recipes.  They put the pumpkin in Once Upon a Pumpkin! 

For generations, Libby’s has been the top producer for canned pumpkin and it’s easy to see why – they only use pumpkin! I trust this brand because I know there are no harsh chemicals or preservatives added to the canning process. 

They also never fail to impress me with their sustainability & recycling efforts in their factory. They are 100% landfill-free by recycling pumpkin by-products and incinerating waste for energy recovery. The seeds are sold for wild squirrel food and the pumpkin skins and rinds find new life as land-applied fertilizer! I am always happy to support brands that are supporting a better tomorrow. 

Ingredients for Pumpkin Gnocchi 

  • Libby’s 100% Pure Pumpkin
  • whole-milk ricotta cheese
  • grated parmesan cheese
  • egg
  • salt 
  • cinnamon 
  • all-purpose flour
  • fresh rosemary 
  • fresh sage
  • butter
  • salt & freshly cracked black pepper

equipment / utensils: 

  • mixing bowls
  • sauté pan
  • large pot
  • toothpick – this will be needed to create the pumpkin shape!

How to Make Pumpkin Shaped Gnocchi

Making this gnocchi pumpkin shaped doesn’t require that much time or effort — it’s easy! Once you’ve cut the gnocchi into the traditional pillow shape, use your fingers to mold them into a round pumpkin shape.

Next, grab a small sprig of rosemary and place it on the top to resemble a pumpkin stem. Go down the sides of the pumpkin with a toothpick to resemble the grooves of a pumpkin. And repeat!

Once you’ve formed pumpkins out of all of the dough, gently add to boiling salted water until they float (about 2-3 minutes). Remove from the water using a slotted spoon and top with brown butter sage and freshly grated parmesan cheese.

Check out this video on Instagram for step-by-step instructions.

pumpkin shaped pumpkin ricotta gnocchi

Pumpkin Shaped Gnocchi

Maggie Michalczyk, RDN
Prep Time 8 hrs 11 mins
Cook Time 10 mins
Servings 4 -5 servings


For the pumpkin gnocchi:

  • 1 cup LIBBY’S 100% Pure Pumpkin
  • ½ cup whole-milk ricotta cheese
  • ½ cup grated parmesan cheese
  • 1 egg
  • 1 tsp. salt
  • ¼ tsp. cinnamon
  • 2 ¼ cup all-purpose flour
  • 1 sprig of rosemary

For the sage brown butter sauce:

  • 3 tbsp. butter
  • 10-12 fresh sage leaves
  • ½ tsp. Salt
  • freshly cracked black pepper to taste


  • Add pumpkin puree, ricotta cheese, parmesan cheese, egg, salt and cinnamon to a large bowl. Gently stir together with a wooden spoon. Add flour one cup at a time, continuing to mix until a dough forms. 
  • Flour a surface and use your hands to gently knead the dough. Dough should be smooth and not overly sticky. Add ¼ cup more flour at a time if needed to reach this consistency. 
  • Cut dough into 4 equal parts. Start with one part and roll it out so that it’s about 2 inches thick. Cut into pillow shapes.
  • For the pumpkin shape gently turn one of the gnocchi pillows on its side and use your palm to lightly press down. Use your fingers to make sure it’s perfectly round.
  • Place one piece of rosemary in the center as the pumpkin stem and use a toothpick to gently press down around the outside to get the lines of a pumpkin. Repeat with remaining dough. 
  • Boil a large pot of salted water. Gently drop pumpkin gnocchi into the water one by one. When the gnocchi floats, use a slotted spoon to take them out of the water. 
  • Make the brown butter sage sauce by adding butter to a saute pan. As soon as the butter foams up, add the sage, salt and pepper. 
  • Once the butter turns slightly golden brown, remove from heat. Pour oven gnocchi and top with extra grated parmesan cheese. Serve immediately and enjoy.
Keyword pumpkin gnocchi

This recipe was proudly created in partnership with Libby’s. I hope you love it!

More Pumpkin Recipes You’re Sure to Love

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how to make pumpkin gnocchi
Pumpkin Recipes

Whole Wheat Pumpkin Muffins with a White Chocolate Drizzle

Whole wheat pumpkin muffins with a white chocolate drizzle are perfect for fall! Made with whole wheat flour, fall spices, and pumpkin puree. Topped with a drizzle of melted white chocolate or pumpkin seeds for a crunch.

whole wheat pumpkin muffins with white chocolate drizzle

Nothing screams fall quite like a batch of fluffy pumpkin muffins! Filled with fall spices and that quintessential fall taste of pumpkin puree that we all know and love, I know this pumpkin muffin recipe will be one you make again and again for the season and beyond!

I love having a batch of pumpkin muffins on hand to enjoy with coffee or tea in the fall and this recipe is one I’ve already made multiple times and it’s only the beginning of October! Simply made with whole wheat pastry flour, Libby’s 100% PURE PUMPKIN and fall spices like cinnamon, and pumpkin spice

Top these muffins with a white chocolate drizzle (white chocolate complements pumpkin SO well) or top with pumpkin seeds before baking for a crunch on top. You really can’t go wrong! 🙂

healthy whole wheat pumpkin muffins


This pumpkin muffin recipes uses  Libby’s 100% Pure Pumpkin. It’s what I use in all of my pumpkin recipes! I trust Libby’s when it comes to pumpkin puree because they’ve been the leading producer of canned pumpkin for generations.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible. Pumpkin puree is incredibly versatile and I’m happy to see that the whole process is one that aims to be sustainable.


Ingredients for Whole Wheat Pumpkin Muffins

  • whole-wheat pastry flourwhole wheat pastry flour is lighter than whole wheat flour giving these muffins more of a soft fluffiness that makes them absolutely delicious!
  • pumpkin pie spice
  • cinnamon 
  • baking soda
  • baking powder
  • non-dairy milk I like using oat or almond milk because that’s what I have on hand most of the time.
  • butter or coconut oil 
  • light brown sugarfeel free to use coconut sugar instead if you prefer.
  • egg
  • vanilla extract 
  • pumpkin seeds (optional) green pumpkin seeds are called pepitas and they’re a great source of plant-based protein, fiber and magnesium.
  • white chocolate chips (optional)

equipment / utensils:

  • one medium mixing bowl
  • one small mixing bowl
  • muffin liners
  • muffin tin
easy whole wheat fluffy pumpkin muffins

Making Pumpkin Muffins Lighter and Fluffy

Pumpkin puree itself helps to make these muffins super light and fluffy! It adds a lot of moisture which ends up giving these muffins that bounciness in the texture.

Another tip for lighter and fluffier muffins? Don’t over mix the batter. That causes muffins to be more dense and chewy vs. light and fluffy! Mix the batter until just combined. If there’s a few streaks of flour that you can still see that’s totally ok.

Ways to Use Leftover Pumpkin Puree

For this pumpkin recipe you will use almost a cup of pumpkin, but that will leave you with a good amount leftover. This is a good thing because there are so many delicious ways you can use it! Here are a few of my favorites:

Storing Leftover Pumpkin Puree

Any time you have a little pumpkin puree leftover and want to save it, transfer the rest out of the can (don’t store in the can in the fridge!) into a container with a lid and store in the fridge for up to a week. This will ensure maximum freshness and usability.

If you’re simply not going to get to the rest of the pumpkin leftover in a can, you can definitely save it for later. I recommend freezing it in an ice cube tray for up to 3 months. You can use the frozen cubes in future soups, smoothies and more.

whole wheat pumpkin muffins with white chocolate drizzle

Whole Wheat Pumpkin Muffins with a White Chocolate Drizzle

Maggie Michalczyk, RDN
Moist, fluffy and spiced to perfect with pumpkin puree and fall spices, these whole wheat pumpkin muffins make for an amazing treat for fall! Sip on pumpkin coffee while you enjoy each bite!
Prep Time 10 mins
Cook Time 8 hrs 11 mins
Servings 12 muffins


  • 1 cup whole-wheat pastry flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • ¾ tsp. baking powder
  • ½ cup non-dairy milk
  • ¾ cup LIBBY’S 100% PURE PUMPKIN
  • 3 tbsp. melted butter or coconut oil
  • ½ cup light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/4 cup white chocolate chips
  • ¼ cup pumpkin seeds for sprinkling on top


  • Preheat the oven to 350 degrees F and line a muffin tin with liners. Spray the inside with cooking spray to prevent muffins from sticking. 
  • In a medium bowl whisk together the whole-wheat pastry flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  • In a separate larger bowl, whisk together pumpkin puree, melted butter or coconut oil, non-dairy milk, light brown sugar, egg and vanilla extract until smooth.
  • Pour the dry ingredients into the wet and use a wooden spoon to gently mix together until just combined. Don’t over mix!  Muffin batter should be slightly clumpy not totally smooth. 
  • Portion the batter into each muffin well. Sprinkle with pumpkin seeds or leave plain to drizzle with melted white chocolate when baked.* 
  • Bake for approximately 22-25 minutes, let cool and enjoy!


* if drizzling with melted white chocolate chips, melt white chocolate chips in the microwave in increments of 10 seconds, stirring with a spoon in between each time. Use a fork to drizzle over each muffin once cooled.
Keyword pumpkin muffins; whole wheat pumpkin muffins

This recipe was proudly created in partnership with Libby’s. I hope you love it!

more pumpkin muffin recipes you’re sure to love

pin this recipe for later!

best whole wheat pumpkin muffins
Pumpkin Recipes

Pumpkin Ricotta Toast

Pumpkin ricotta toast tastes like fall in toast form! Ricotta cheese infused with lemon, honey and pumpkin puree on crispy sourdough bread topped with roasted butternut squash, toasted pine nuts, pumpkin seeds and crispy sage drizzled with honey on top.

Ricotta toast was all the range this summer so naturally I had to put a pumpkin spin on it for fall! I give you pumpkin ricotta toast — pumpkin puree combined with lemon, honey and ricotta cheese on top of crispy sourdough topped with roasted butternut squash, toasted pumpkin seeds and pine nuts and crispy sage.

Fall in Toast Form

I’m not kidding when I say this toast tastes like fall! Savory and a little bit sweet thanks to the honey and butternut squash on top, it’s the perfect combination of autumn flavors that comes together on a very satisfying piece of toast. I do summer ricotta toast with peaches and basil, but this fall ricotta toast is on a whole other level!

Creamy ricotta mixed with pumpkin and honey is spread on toasted sourdough bread and topped with the flavors of fall. This pumpkin ricotta toast recipe would be awesome for brunch this season or you could cut up the toasts into smaller pieces for an appetizer now or for the holidays.

best fall toast with pumpkin honey ricotta

I love finding news ways to use pumpkin both sweet and savory (which should come as no surprise to you if you follow me on Instagram!


I used Libby’s 100% Pure Pumpkin in this pumpkin toast recipe. It’s what I use in all of my pumpkin recipes — I always have a can (or 5) in my pantry at all times throughout the year.

As the leading producer of canned pumpkin for generations, there’s no one else I trust when it comes to canned pumpkin. Libby’s 100% Pure Pumpkin is just that — pumpkin! No chemicals or preservatives are added to the canning process ever.

I recently also learned their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food. How awesome is that?!

ingredients for pumpkin ricotta toast
pumpkin ricotta toast on sourdough with butternut squash pumpkin seeds and sage

Ingredients for Pumpkin Ricotta Toast

  • Libby’s 100% Pure Pumpkin
  • Sourdough bread
  • whole-milk or part-skim ricotta cheese
  • honey
  • lemon
  • pumpkin pie spice
  • olive oil
  • butternut squash
  • pine nuts
  • pumpkin seeds
  • salt

equipment / utensils:

  • toaster
  • roasting pan
  • food processor
  • cheese cloth or thin dish towel
  • sauté pan

Pumpkin Honey Ricotta

Before assembling the toast, you’ll start by making the pumpkin honey ricotta in a food processor. It’s important to squeeze out some of the moisture from the ricotta using a cheese cloth because you’re going to be adding more moisture in via the pumpkin. Pumpkin puree itself is about 90% water!

Because we want the texture of the ricotta to be really smooth and whipped like it’s important not to over process the mixture once you’ve combined everything into a food processor. Just a couple of pulses will do the trick!

fall toast with pumpkin ricotta, butternut squash, pumpkin seeds, pine nuts and sage

Ways to Use Leftover Pumpkin Puree

Because this recipes calls for 2 tbsp. of pumpkin puree, you will have leftover pumpkin. Don’t toss it! Here are a few ways to use the leftover pumpkin puree to spice up more of your meals and snacks for the season!

A note about storing pumpkin puree. Be sure to always transfer any leftover pumpkin puree to a separate container with a lid in the fridge to last longer. Do not store pumpkin puree in the opened can in the fridge!


Pumpkin Ricotta Toast

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 20 mins
Servings 4 -5 servings


Pumpkin honey ricotta:

  • 1 16 oz. container of whole-milk or part-skim ricotta cheese
  • 2 tbsp. LIBBY’S 100% Pure Pumpkin
  • 2 tbsp. honey + extra for drizzling on top
  • Juice of ½ lemon
  • Dash of pumpkin pie spice
  • ½ tsp. salt

Pumpkin ricotta toasts:

  • Pumpkin honey ricotta
  • 4 slices of sourdough
  • 1 ½ cup cubed butternut squash
  • cup pumpkin seeds
  • ¼ cup pine nuts
  • 2 tsp. olive oil
  • small bunch of fresh sage leaves


  • Preheat the oven to 400 degrees F and place cubed ricotta on a baking sheet. Roast with a splash of olive oil and salt for 15 minutes until tender.
  • To make the pumpkin honey ricotta, use a cheesecloth to gently remove excess liquid from the ricotta cheese.
  • In the bowl of a food processor add the ricotta cheese, pumpkin puree, honey, lemon, pumpkin pie spice and salt. Pulse for 25-30 seconds max until mixture is completely combined and smooth.** Transfer to a bowl and set aside.
  • In a small saucepan lightly toast the pumpkin seeds and pine nuts. Once they become fragrant and slightly golden they are done. Remove from pan and set side.
  • Next, add olive oil to the pan and toast the sage until dark green and crispy, careful not to burn. Remove from heat and set aside.
  • Finally add the roasted butternut squash to the pan and saute until the edges are toasted on one side.
  • To assemble the toasts, toast sourdough slices in a toaster or cast iron pan and top with 2-3 tbsp. pumpkin honey ricotta, toasted butternut squash, pumpkin seeds, pine nuts and crispy sage. Drizzle with additional honey and enjoy!


**Because we want the texture of the ricotta to be really smooth and whipped like it's important not to over process the mixture once you've combined everything into a food processor. Just a couple of pulses will do the trick!
Pumpkin honey ricotta can be kept covered in the fridge for up to 3 days.
Keyword pumpkin ricotta toast; pumpkin toast; squash toast

This recipe was proudly created in partnership with Libby’s. I hope you love it!

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Lifestyle & Wellness

Pumpkin Home Decor

Add seasonal coziness to your space this fall with these pumpkin home decor pieces for fall 2021! One of my favorite fall activities the minute September hits is to get out my fall decorations, bake a loaf of pumpkin bread and decorate my house with pumpkins, leaves, and other fall decor pieces for the season.

If I had to describe my fall decorating style it would be “modern chic pumpkin vibes”. I tend to choose white, gold and rust orange colors to decorate with as they complement the other colors I already have around the house. This year I’m sticking with that theme even more as those are the colors that I’m using in the decor for my wedding next month!

pumpkin home decor for fall 2021

One trend I’ve definitely noticed this year at Home Goods is pumpkins in bright colors. Some neon orange, some neon green, blue and yellow and more. While I prefer the more traditional colored seasonal items, I say if that vibes with your decor style go for it! Target also has an amazing array of affordable pumpkin and halloween decorations. I have my eye on a gold skeleton that’s definitely coming home with it the minute I see it at my store! Stay tuned on my stories for any updates on that. 🙂

Here are a few pumpkin home decor pieces that will add a layer of coziness to your home this fall plus some pumpkin beauty products that go to show pumpkin isn’t just for eating and decorating with! Because pumpkin is packed with antioxidants like vitamin E, C, and A it’s a superfood for the skin too helping to brighten, hydrate and plump!

Pumpkin Recipes

Frozen Pumpkin Pie Protein Smoothie (Gluten & Dairy-Free)

Sip on the smooth & creamy taste of pumpkin with this frozen pumpkin pie smoothie! Made dairy-free with canned pumpkin, frozen banana, creamy oat milk, collagen protein, & pumpkin spice, it’s a refreshing way to enjoy the taste of fall in smoothie form!

frozen pumpkin smoothie

Did someone say frozen PUMPKIN PIE smoothie?! How delicious does that sound on a hot August day when you’re starting to get excited about all things pumpkin?!

Smoothies are such a delicious and simple way to add more nutrition to your diet whether that be for breakfast, as a snack or after a workout. The beauty of smoothies is that you can pack a lot of nutrition by way of different fruits vegetables, sources of protein and fat that you may not typically get into one delicious and refreshing drink.

Seasonal Smoothie Appreciation

I love matching my smoothie to the season we’re in and if you follow me on Instagram, then you know I’m MOST excited about healthy pumpkin smoothies in the fall! Next to my pumpkin cream cold brew recipe, it’s my favorite way to enjoy pumpkin in drink form.

Benefit of Adding Pumpkin to a Smoothie

Canned pumpkin is incredibly easy to add to a smoothie and is packed with vitamin A, C, E, potassium and fiber. The bold orange hue of pumpkin is thanks to the fact that it’s an excellent source of beta-carotene, a plant compound that gets converted to vitamin A in our bodies. Vitamin A is great for immunity and eye health — one of the many nutritional benefits of adding more pumpkin to your diet in the fall!

And be sure to check out this post for 9 pumpkin recipes for warm weather to make when it’s still hot out but your heart says pumpkin!

ingredients for frozen pumpkin spice smoothie

  • pumpkin puree — I personally always use Libby’s 100% Pure Pumpkin!
  • frozen banana — when your bananas on the counter are looking very spotty, take the peel off and freeze them to use in smoothies like this.
  • unsweetened oat milk — Oat milk is thicker than most other plant-based milks which is why I like to use it in smoothies, and smoothie bowls. I like the varieties from Oatly and Califia Farms.
  • collagen (optional)
  • pumpkin pie spice or cinnamon
  • hemp seeds/ ground flax seed / chia seeds – each of these seeds is a good source of healthy fat, fiber and plant-based protein. This helps the smoothie be more blood-sugar friendly and helps you stay fuller for longer!
  • creamy unsweetened almond butter — I love the Target brand creamy unsweetened almond butter.
  • ice
  • granola — I love something crunchy on top of this frozen pumpkin smoothie! My favorite granola is Purely Elizabeth pumpkin cinnamon granola (it’s available year-round!).
  • pumpkin seeds — Pumpkin seeds would be another great addition on top of this smoothie! Pumpkin seeds are a good source of plant-based protein, fiber and magnesium.

equipment/ utensils:

  • high-speed blender
  • glasses
  • straw

What enhances the pumpkin flavor

I’ve found that keeping the other fruit and vegetables in the smoothie to a minimum can help the pumpkin shine, but adding things like frozen banana can add a touch of sweetness. Out of all fruit I’d say this mixes best with pumpkin so the flavors don’t compete. Frozen cauliflower is another good option for a boost of nutrients without added flavor.

tips for making a thick & creamy pumpkin protein smoothie

  • Use frozen banana. If you don’t have any frozen bananas on hand but still want to make this smoothie, simply add a little more ice. I have no tried it, but you could also use frozen riced cauliflower in place of the bananas.
  • Don’t add too much liquid. I like my smoothies thick enough to eat with a spoon (I think they’re more satisfying that way!).
  • Freeze leftover pumpkin puree. When you have a little pumpkin puree leftover in a can, don’t throw it out! Freeze it in an ice cube tray and then use those “pumpkin cubes” anytime you’re making a smoothie. They’re even great to throw in a soup this fall.

How to make this a vegan pumpkin smoothie

Even though this frozen smoothie has collagen added, you can find a vegan collagen option. Or, if you have a protein powder you already like that doesn’t have a strong flavor, feel free to sub it in!

healthy pumpkin smoothie with oat milk, collagen and pumpkin spice
frozen pumpkin smoothie

Frozen Pumpkin Pie Protein Smoothie

Maggie Michalczyk, RDN
Creamy and oh so *dreamy*, you'll fall in love with this frozen pumpkin pie smoothie that tastes like everything we love about the season! 
Prep Time 5 mins
Cook Time 2 mins
Servings 1 serving


  • 1 frozen banana
  • 1/4 cup pumpkin puree
  • 1 cup unsweetened oat milk
  • 2 tbsp. chia ground flax or hemp seeds (optional)
  • 1 tbsp. creamy unsweetened almond butter
  • 1 tsp. pumpkin pie spice or cinnamon
  • 3-4 ice cubes
  • 1 serving collagen optional; can also sub for vanilla or unflavored protein powder

optional toppings:

  • pumpkin granola
  • pumpkin seeds


  • Combine all ingredients in a high-speed blender and blend on high until smooth and combined.
  • Pour into a glass and top with pumpkin granola, pumpkin seeds and extra pumpkin pie spice! Enjoy! 
Keyword pumpkin smoothie; pumpkin spice smoothie; frozen pumpkin smoothie

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Pumpkin Recipes

Pumpkin White Chocolate Macadamia Nut Cookies

Pumpkin white chocolate macadamia nut cookies are chewy pumpkin cookies with crispy edges that are filled with pumpkin, white chocolate chips and macadamia nuts in every bite! Made simply with just a handful of ingredients, you’ll fall in love with these delicious cookies!

pumpkin white chocolate macadamia nut cookies

Pumpkin cookies are hands down one of my favorite treats to enjoy during pumpkin season and this white chocolate macadamia nut twist is a no brainer! White chocolate chips complement pumpkin SO well (if you haven’t tried adding white chips to pumpkin pancakes, I highly recommend it!)

I know fall is still a little ways away when I’m writing this post, but in my opinion there’s no wrong time to start getting in the mood. I already saw this pumpkin candle at the store two weeks ago, and yes I totally bought it. 🙂

soft pumpkin cookies with crispy edges

Oat flour gives these cookies a chewy, soft texture on the inside with crispy edges on the outside so if you love cookies with soft middles, these are for you.

Your kitchen will smell like the warm, cozy scents of fall while these bake and I promise this will be a pumpkin cookie recipe you’ll want to make again, and again! Just like in all of my pumpkin recipes, I used Libby’s 100% Pure Pumpkin because it’s simply the best when it comes to canned pumpkin.

thin and crispy pumpkin cookies with white chocolate chips and macadamia nuts


No matter the time of year you’ll always find Libbys 100% Pure Pumpkin in my pantry. Truly iconic when it comes to baking, Libby’s has been the leading producer of canned pumpkin for generations. I’m sure your mom or grandma always used Libby’s to make pumpkin pie at Thanksgiving just like mine did.

It’s great to know that there are no additives, chemicals, or preservatives used in the production or canning process of Libby’s 100% Pure Pumpkin and that sustainability is a major part of their mission when it comes to growing and harvesting pumpkins.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food. Super cool, right?

I think it’s important for everyone to consider more sustainable practices in their everyday lives and I applaud companies like Libby’s that are making it their mission to do the same.

ingredients for pumpkin white chocolate macadamia nut cookies

equipment / utensils

gluten free pumpkin white chocolate chip macadamia nut cookies with oat flour

Pumpkin White Chocolate Macadamia Nut Cookies

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 8 hrs 10 mins
Servings 18 cookies


  • 1/2 cup unsalted butter softened
  • ¾ cup light brown sugar
  • 1 tsp. vanilla extract
  • ¼ cup Libby’s 100% Pure Pumpkin
  • 1 ¾ oat flour gluten free if desired
  • 1 tsp. pumpkin pie spice or cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup white chocolate chips
  • ½ cup macadamia nuts roughly chopped


  • Using a hand mixer, cream the softened butter and sugar. Next, add vanilla extract and pumpkin until all combined.
  • Whisk together the oat flour, pumpkin pie spice, baking soda, and salt. Add to the wet ingredients and mix to combine.
  • Fold in the white chocolate chips and chopped macadamia nuts.
  • Use a cookie scoop to portion out the dough and place on a baking sheet. Gently flatten them just a little bit with the palm of your hand.
  • Bake for approximately 11-13 minutes. Cool on a wire rack and enjoy.
  • Store in a sealed container on the counter or in the fridge for up to a week.

This recipe was proudly created in partnership with Libby’s. I hope you love it! If you make them be sure to tag me at Once Upon a Pumpkin on Instagram!

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healthy pumpkin white chocolate macadamia nut cookies

Pumpkin Recipes

Pumpkin Cacio e Pepe

Pumpkin cacio e pepe is a twist on the classic cacio e pepe you will love! Made simply with pumpkin, parmesan and pecorino romano cheese, and black pepper, it’s grown-up mac and cheese at its finest!

Grown up mac and cheese that tastes like fall at it’s finest. That’s exactly how I would describe this pumpkin cacio e pepe! This dish was inspired by having cacio e pepe at an Italian restaurant and saying “I need to put pumpkin into that!”.

It’s made with just a few ingredients and will become your new favorite comfort food during this quarantine and beyond. It’s cheesy and delicious and it sure doesn’t need to be fall in my book for me to want to have it!

“Cacio e pepe” literally translates to “cheese and pepper”. That plus some pumpkin puree is all it takes to elevate this pasta dish to the next level. It’s definitely one of my favorite savory ways to use pumpkin puree.

This is an exclusive recipe from my new pumpkin cookbook coming out on July 7th, 2020! I just couldn’t wait any longer to share it and I hope you enjoy it!

pumpkin cacio e pepe

ingredients for pumpkin cacio e pepe

  • pasta – I used bowtie pasta here, but you can pretty much use any pasta you have on hand. Bucatini is super delicious in this recipe as well
  • pumpkin puree
  • pecorino romano cheese
  • parmesan cheese
  • fresh black pepper
  • salt
  • fresh garlic
  • lemon juice

the great pumpkin cookbook is coming!

One silver lining for me during this storm of Coronavirus has been looking forward to the launch of my pumpkin cookbook this July. It’s kept me excited for the future at a time when there’s so much uncertainty in the world.

Available starting July 7th, 2020, The Great Big Pumpkin Cookbook is filled with delicious pumpkin treats, savory ways to use pumpkin and even a pumpkin recipe for your pooch!

Most of the recipes in the book are gluten and dairy-free with the exception of a few classics that have been left untouched. The book is filled with recipes that I hope you will cherish throughout the fall season and that will remind you of all the reasons you love it! You can purchase your copy on Amazon now.

pumpkin pasta with cheese and pepper
pumpkin cacio e pepe

Pumpkin Cacio e Pepe

Maggie Michalczyk, RDN
Pumpkin cacio e pepe is simple, delicious and tastes like all of the things you love about fall! Please enjoy my favorite comfort food of all time! 
Prep Time 12 mins
Cook Time 10 mins
Servings 3 -4 servings


  • 1 box bowtie pasta you can definitely substitute a different type of pasta you have on hand
  • 1 cup reserved pasta water
  • 1 tsp. olive oil
  • 4 tbsp. grass-fed butter
  • 3 cloves garlic minced
  • 1 tsp. freshly cracked black pepper plus extra for topping
  • cup pumpkin puree
  • pinch of pumpkin pie spice
  • 1 cup finely grated parmesan cheese
  • 1/4 cup pecorino cheese grated
  • parmesan shavings or more grated parmesan cheese and pepper for topping


  • Prepare pasta according to package directions. Once the pasta has cooked, reserve 1 cup of the water.
  • While the pasta is cooking, heat a large skillet and add the oil and half of the butter. Once the butter melts, stir in the garlic with a pinch of salt and all of the pepper. Toast for 1 to 2 minutes.
  • Stir in the pumpkin puree until combined. Stir in 1 cup of the reserved pasta water. Stir in the remaining  2 tablespoons of butter and the pumpkin pie spice and bring the mixture to a simmer. Add in the pasta and toss it together. Reduce the heat to low and stir in the parmesan and pecorino.
  • Toss until the cheese is melted and becomes somewhat of a sauce with the water and the pasta. If needed, you can add in more water to thin out the sauce.
  • Serve with extra parmesan cheese and extra freshly cracked black pepper.
Keyword pumpkin cacio e pepe

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the best pumpkin cacio e pepe
Pumpkin Muffins

Pumpkin Morning Glory Muffins

Pumpkin morning glory muffins are bursting with nutrition, texture and flavor and are made with pumpkin, apple, and zucchini!

They are the muffins you never knew you needed, with pumpkin, zucchini and apple all rolled into one delicious baked good! They’re perfect with a cup of coffee in the morning or slathered with almond butter as a snack!

These muffins are grain free and made with almond flour, eggs, pumpkin, zucchini, apple and sweetened with maple syrup. I often crave a baked good in the morning but don’t want something that is overly sugary or sweet. Luckily, these muffins are lightly sweetened and help me get more fruits in at breakfast!

pumpkin muffins with zucchini and apple

There are many renditions of morning glory muffins. Some with carrots, and raisins and some with walnuts and coconut. Those things can totally be added into this batter! I choose to keep this batch simple, but that didn’t stop me from drizzling almond butter all over them when they were still warm out of the oven!

The pumpkin seeds on top give these muffins a nice crunch. It may not be fall yet, but one bite of these muffins and you’ll be excited for more pumpkin goodies to come!

grain free pumpkin morning glory muffins

Pumpkin, zucchini and apples all contain vitamins, minerals and fiber that we need in our diet daily. All three fruits (yes, pumpkin and zucchini are technically fruits!) contain vitamin C, A and potassium. They are also all a good source of fiber, nutrient that most of us don’t get enough of on a daily basis!

delicious pumpkin morning glory muffins

If you love a good baked good with pumpkin, be sure to check out this recipe for gluten free pumpkin chickpea blondies and theses paleo pumpkin zucchini banana muffins!

Grab what you need for this recipe here:

Best Pumpkin Morning Glory Muffins

Grain Free Pumpkin Morning Glory Muffins

Maggie Michalczyk, RDN
Made with delicious and nutritious ingredients you'll want to start every week with a warm batch of these pumpkin morning glory muffins! 
Prep Time 10 mins
Cook Time 30 mins
Servings 11 muffins


  • 2 cups almond flour
  • 2 eggs
  • 1/4 cup maple syrup*
  • 2/3 cup pumpkin puree
  • 1 cup shredded zucchini squeezed of excess moisture with a paper towel (really squeeze!)
  • 1 large apple I originally used a honey crisp washed and cut into thin strips, and then diced (to still get little apple pieces)
  • 2 tsp. pumpkin pie spice
  • 2 tsp. fresh ginger pealed and grated
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • pinch of nutmeg
  • 2 tbsp. pumpkin seeds pepitas for sprinkling on top
  • optional mix-ins: walnuts pecans, chocolate chips, dried cranberries, unsweetened coconut flakes


  • 1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
  • 2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  • 3. In a separate bowl, combine the eggs, pumpkin puree, maple syrup, zucchini, apples, ginger, and vanilla until combined.
  • 4. Add the dry ingredients to the wet ingredients and mix until just combined -- don't over mix!
  • 5. Use an ice cream scoop or a small measuring cup to scoop batter into muffin tins. Sprinkle pumpkin seeds on top. 
  • 6. Bake for 28-30 minutes. Remove from oven, use a knife to loosen them from the muffin pan if needed. Let cool and enjoy! 
  • 7. Store in the fridge for up to 1 week in an airtight container. 


* Can substitute coconut sugar or brown sugar if needed. 



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Pumpkin Bread

Healthy Pumpkin Carrot Breakfast Bread

Packed with two vegetables and sweetened naturally, this healthy pumpkin carrot breakfast bread is nutritious and delicious!

Springtime is all about carrots, but I wouldn’t be me if I didn’t add a little pumpkin flare to a spring veggie! This healthy pumpkin carrot breakfast bread has an incredible texture and all of the ingredients provide some nutritional value! It’s lightly sweetened with maple syrup and applesauce.

Oats give this bread a thick-chewy texture, and the pumpkin seeds and walnuts on top add a little crunch! I love this bread with peanut butter spread on top of a slice and a cup of coffee in the morning.

The applesauce also adds tartness and replaces a lot of the oil in this recipe. Pumpkin puree can also act as a butter, oil, and egg replacer in recipes!

This healthy pumpkin carrot breakfast bread is filled with fiber from the oats, pumpkin puree, carrot and applesauce. Dare I say its texture reminds me of Starbucks pumpkin bread–except I can promise you that this one is nutritionally superior!

Carrots and pumpkin are excellent sources of vitamin A, a fat-soluble vitamin (meaning our body stores it ) that is important for eye health immune health, and a healthy reproductive system in men and women.

Betacarotene is what gives pumpkins, carrots, sweet potatoes and other orange vegetables their lovely hue and is the inactive form of vitamin A found in these vegetables. After you eat something with betacarotene your body converts it into vitamin A that can be used in the body. Maybe I should just call this betacarotene bread?!

If you’re a fan of this recipe combination, I know you will love this one for paleo pumpkin zucchini bars and chocolate pumpkin bread!

carrot pumpkin breakfast bread

Healthy Pumpkin Carrot Breakfast Bread

Maggie Michalczyk, RDN
No matter the season, healthy pumpkin carrot bread is a delicious and nutritious loaf to bake up for the week! Top a slice with nut butter or greek yogurt and enjoy the thick-chewy texture and delicious taste.
Prep Time 10 mins
Cook Time 45 mins
Servings 1 loaf


  • 1 1/2 cup whole-wheat flour
  • 1/2 cup old-fashioned oats
  • 1 cup carrot shredded
  • 3/4 cup pumpkin puree
  • 1/3 cup unsweetened almond milk
  • 1/2 cup pure maple syrup **
  • 1/4 cup unsweetened applesauce
  • 1 egg
  • 2 tbsp. coconut oil melted
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • pinch of nutmeg
  • 1 1/4 tsp. baking soda
  • pinch of salt
  • 2 tbsp. pumpkin seeds
  • 1-2 tbsp. walnuts chopped (optional)


  • 1. Preheat the oven to 350 degrees and grease a loaf pan with coconut oil or cooking spray.
  • 2. In a food processor pulse oats until very fine. Grate carrots.
  • 3. Combine flour, oats, pumpkin pie spice, cinnamon, nutmeg, salt and baking soda in a large bowl. Whisk together until combined.
  • 4. In a medium bowl, whisk together pumpkin puree, applesauce, almond milk, egg, maple syrup, coconut oil, and vanilla extract. Add wet ingredients, mix together until combined. Fold in grated carrots until just combined.
  • 5. Pour batter into loaf pan and sprinkle pumpkin seeds and chopped walnuts on top if desired.* 
  • 6. Bake for 45 minutes, or until a toothpick inserted into the middle comes out clean. Let cool completely and cut into pieces of your desired thickness. Store in the fridge for one week or freeze.


* I opted to top it with nuts & seeds instead of cream cheese frosting, but that would also be good!
** This bread is not overly sweet! You can substitute coconut sugar, or brown sugar for maple syrup. 



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Pumpkin Recipes

Pumpkin Crepes with Alouette Pumpkin Spice Cheese

This post was sponsored by Alouette Cheese but all opinions are my own and I appreciate your support!

Light fluffy crepes with the savory-sweet taste of pumpkin infused with the creamy taste of pumpkin spice cheese! You’ll love this easy to make and fun weekend brunch recipe that is perfect for the holiday season.  

Can you bottle the taste of a cozy winter breakfast? I think I just might have with this delicious pumpkin crepe recipe filled with   pumpkin spice soft spreadable cheese! If you like really, really, thin pancakes, then I know you will like this seasonal spin I put on crepes by adding pumpkin directly into the batter and infusing them with pumpkin spice cheese. You can get as creative as you’d like when it comes to topping them too! I topped mine with cranberries, banana slices, pumpkin seeds, a little drizzle of melted chocolate and a dusting of powdered sugar “snow”.


Pumpkin Crepes with Alouette Pumpkin Spice Cheese


These pumpkin crepes with Alouette pumpkin spice cheese make the perfect weekend breakfast. To me, breakfast on a Saturday or Sunday is the perfect time to take things a little bit slower, really enjoy that cup of coffee, and make something extra special and delicious. Time like this is important all year long, but especially important this time of year when weekends can quickly fill up with holiday activities and it can feel like we barely have a moment for ourselves.

 Pumpkin Crepes with Alouette Pumpkin Spice Cheese

Alouette cheese can go way beyond the charcuterie board as an ingredient in recipes this holiday season that adds a smooth and creamy texture with a fresh pure taste. Their cheese is also made with rBST free milk and no antibiotics. Not everyone does it, but Alouette perfected the flavor of pumpkin overall too!

pumpkin crepes with pumpkin spice cheese


The taste of pumpkin spice in the Alouette cheese complements the tart yet savory taste of the crepes. I also love this cheese simply paired with crackers as a fun party snack. Entertaining this time of year? Be sure to check out the other flavors of Alouette cheese that are unexpected yet approachable to pair with anything you are cooking and baking up. Garlic & herb was a instant hit at my Thanksgiving this year!

There’s a million things you could put into crepes both sweet and savory, but it shouldn’t surprise you that I think “pumpkin style” is the way to go. Grab this crepe pan to help achieve a perfectly shaped and thin crepe. It also makes a great gift for the foodie in your family who is always trying new recipes! For another pumpkin recipe perfect for the holidays, be sure to check out this one for pumpkin snowball cookies


Pumpkin Crepes with Alouette Pumpkin Spice Cheese

Pumpkin Crepes with Alouette Pumpkin Spice Cheese

Maggie Michalczyk, RDN
Wake up to the taste of light and fluffy pumpkin crepes on a crisp winter morning! This easy to make blender recipe is complemented perfectly with more pumpkin with this pumpkin spice spreadable cream cheese.


For the crepes:

  • 2 large eggs
  • 1/4 cup butter melted
  • 1/4 cup pumpkin purée
  • 2 tbsp sugar
  • 1/2 cup + 2 tbsp. almond milk
  • 1 tbps. water
  • 1/2 tsp vanilla
  • 1 tsp pumpkin pie spice
  • sprinkle of nutmeg
  • tiny dash of salt
  • 8 tbsp all-purpose flour
  • 1 tbsp. coconut for greasing the pan

For the pumpkin spice cheese filling:

  • 1 container Alouette Pumpkin Spice soft spreadable cheese
  • Optional toppings: Banana slices melted chocolate, cranberries, pumpkin seeds


  • Combine all of the crepe ingredients in a blender, except the flour, together. Mix and add in the flour, 1 tablespoon at a time, blending just until the flour has been mixed in. Chill the crepe batter for 30 minutes in the fridge.
  • 2. Grease a crepe pan or non-stick pan with coconut oil and heat over medium heat. Pour about 1/4 c of batter into the pan and tip and tilt pan so that the batter spreads out really thin.
  • 3. Cook each side of the crepe for 30 seconds before loosening up the edges with a spatula, and then flipping gently with help from the spatula. Repeat with remaining crepe batter.
  • Remove Alouette cheese from fridge and place in the microwave for 20 seconds to soften.
  • Using a butter knife or small spatula, spread a thin layer of cheese over a crepe. Fold in half twice for triangle shapes.
  • Repeat with remaining crepes. Top with banana slices, melted chocolate, cranberries and pumpkin seeds if desired.




pumpkin crepes with pumpkin spice cheese