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Pumpkin Recipes

15 Top Pumpkin Bread Recipes to Make Right Now

Fall isn’t complete without a slice of moist and flavorful pumpkin bread. Here are 15 of my top pumpkin bread recipes for you bake and enjoy this fall!

top pumpkin recipes to make in the fall

There’s nothing I love more than baking a loaf of pumpkin bread on a cozy fall day. When the house starts to smell like cinnamon and pumpkin while it’s baking, and that first slice still warm out of the oven just gives me all of those good fall feels!

To me, pumpkin bread is so quintessential fall. I think it just embodies everything we love about the season and is one of the reasons why we look forward to this time of year so much. This fall, whether you want a classic pumpkin bread, something with other flavors and toppings, I’ve got you covered.

These top pumpkin bread recipes fit a wide variety of diet types and flavor preferences plus they’re all nutritious thanks to the addition of pumpkin puree!

Be sure to also check out this dairy-free pumpkin cream cheese that goes great on a slice of any of these breads.

Gluten-Free Pumpkin Bread Recipes

Gluten-free pumpkin bread is great if you’re following a gluten-free diet or have Celiac disease. Using the proper mix of flours can give you the usual moist and fluffy texture that’s just as delicious (if not more!) then one that’s made with traditional flour. Here are a few variations of gluten-free pumpkin bread that are perfect for fall!

best gluten free pumpkin bread

Best Healthy Gluten Free Pumpkin Bread

Extra moist and fluffy and filled with pumpkin and pumpkin spice, you'll love this healthy pumpkin bread for many fall seasons to come!
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almond flour pumpkin bread

Almond Flour Pumpkin Bread

Almond flour pumpkin bread is gluten free, naturally sweetened and full of pumpkin and fall spices! It’s perfect for breakfast with a cup of coffee or snack with vegan pumpkin cream cheese on top.
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gluten free pumpkin banana bread

Gluten Free Pumpkin Banana Bread

Lightly sweetened and extra moist from the pumpkin puree and banana, this gluten free and grain free pumpkin banana bread is perfect thing to have in the morning with coffee.
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pumpkin birthday cake bread

Pumpkin Birthday Cake Bread

Pumpkin birthday cake bread is a fun twist on classic pumpkin bread with maple glaze and sprinkles on top! It’s the perfect treat for a celebration and is gluten and dairy free.
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Moist-Fluffy-Pumpkin-Spice-Latte-Bread

Pumpkin Spice Latte Bread

Pumpkin spice latte bread is infused with pumpkin, pumpkin spice, espresso powder, and coffee-soaked dates for a taste that’s reminiscent of a PSL! Perfect with a cup of pumpkin coffee in the fall, I know you’ll love this pumpkin bread recipe for years to come! 
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amazing pumpkin zucchini bread

Gluten-Free Pumpkin Zucchini Bread

This bread is like a little slice of heaven. Extra moist, low in sugar and packed with vitamins, minerals and fiber from pumpkin puree and zucchini! 
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Coffee Infused Pumpkin Bread

This pumpkin spice latte bread was inspired by the flavors in a pumpkin spice latte — the added coffee is a fun twist! And this better than Starbucks pumpkin bread is my healthier version of Starbucks pumpkin bread made with way less sugar and simple ingredients.

Moist-Fluffy-Pumpkin-Spice-Latte-Bread

Pumpkin Spice Latte Bread

Pumpkin spice latte bread is infused with pumpkin, pumpkin spice, espresso powder, and coffee-soaked dates for a taste that’s reminiscent of a PSL! Perfect with a cup of pumpkin coffee in the fall, I know you’ll love this pumpkin bread recipe for years to come! 
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Better Than Starbucks Healthy Pumpkin Bread Lower in Sugar

Healthy Starbucks Copycat Pumpkin Bread

Extra moist and fluffy, this Starbucks copycat pumpkin bread is much lower in sugar and just as delicious! Perfect to enjoy a slice with a cup of coffee on a cozy fall morning.
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Glazed Pumpkin Bread

Adding a glaze on top of pumpkin bread makes it feel like an extra special treat. The cranberry orange glaze on top of this pumpkin bread recipe adds a hint of sweetness and beautiful light pink color.

orange spice pumpkin bread with cranberry glaze

Orange Pumpkin Bread with Cranberry Glaze

A perfect holiday spin on pumpkin bread, this gluten-free orange spiced pumpkin bread with cranberry glaze is extra moist and full of flavor!
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Combination Pumpkin Bread Flavors

Pumpkin complements a wide variety of other flavors like apple, zucchini and gingerbread. I love making different variations of pumpkin bread that marry other cozy flavors as well and add more nutrition to every bite. If you haven’t made it already, the healthy pumpkin zucchini bread is a must if I had to pick one from this list!

pumpkin apple bread with cinnamon apples and pumpkin seeds

Cinnamon Apple Pumpkin Bread

Cinnamon apple pumpkin bread combines the flavors of pumpkin, apples, and fall spices into one delicious moist and fluffy loaf! Simply made with just a few ingredients, it’s the perfect pumpkin bread recipe for fall!
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whole-wheat pumpkin zucchini bread

Pumpkin Zucchini Bread

Simply the best pumpkin zucchini bread ever. Made with simple ingredients, sweetened naturally and extra moist and fluffy — sneaking veggies into baked goods has never been this fun!
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best healthy pumpkin gingerbread loaf

Pumpkin Gingerbread Loaf

Pumpkin gingerbread loaf is moist, delicious and spiced to perfection with molasses, pumpkin pie spice, ginger, cinnamon and nutmeg. Topped with delicious cream cheese frosting, you’ll love a slice this time of year!
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Pumpkin Bread with a Swirl

Elevate your pumpkin loaf with these pumpkin breads that are swirled with extra flavor like cinnamon and cocoa powder.

cinnamon swirl pumpkin bread

Cinnamon Swirl Pumpkin Bread

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gluten-and-dairy-free-pumpkin-swirl-bread

Paleo Pumpkin Swirl Bread

Pumpkin bread is a quintessential fall food, and if you’re looking for a paleo version that doesn’t skimp on fall flavor, this ones for you! It’s lightly sweetened with a hint of chocolate! 
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No-Added Sugar Pumpkin Bread

Some bakery-style pumpkin breads have a ton of added sugar. And while I’m not saying you should never enjoy a fun bakery treat, making a pumpkin loaf at home that’s sweetened naturally is a great option when you’re trying to be more mindful of your sugar intake. The added shredded carrot in this recipe adds an amazing texture to this super moist and fluffy pumpkin bread.

carrot pumpkin breakfast bread

Healthy Pumpkin Carrot Breakfast Bread

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.
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Now grab a can of pumpkin, light a fall candle, and bake up one of these delicious loaves of pumpkin bread! You seriously can’t go wrong with any of the pumpkin bread recipes on this list and I hope they are ones you come back to each fall.

If you’re not already, I’d love for you to be a part of the Once Upon a Pumpkin community on Instagram!

Pumpkin Recipes

Pumpkin Cheesecake Muffins

Pumpkin cheesecake muffins are a pumpkin swirled cream cheese muffin with a spiced streusel crumb and pumpkin seed topping. They’re super moist and fluffy and taste like everything we love about the season!

pumpkin cream cheese muffins with crumb topping

Extra moist and fluffy with a spiced streusel topping, these pumpkin cheesecake muffins are truly the best muffin for fall! They pop out of the pan with a perfectly fluffy muffin top just like you would expect from a pumpkin muffin from a bakery, and will make your whole house smell amazing while they bake.

Typically on Once Upon a Pumpkin I make healthier versions of pumpkin recipes. I strive to bake up fun pumpkin treats with a little less sugar, perhaps made gluten free and or with just a few simple ingredients.

The thing about the fall is that it brings about a feeling of nostalgia that we look forward to all year. That comfort and coziness that comes from the smell of cinnamon, crisp air and golden hues. As a dietitian, I think I do a pretty good job of bringing that into my healthier pumpkin recipes, but sometimes you just can’t beat the real thing made with traditional ingredients.

That is the balance I preach through this site and on my Instagram page — nutrition that is about mindful choices that honor how you feel, are enjoyable and allow you to enjoy your life (and live your best fall life!).

These bakery-style pumpkin muffins will hopefully remind you of your love of all things fall, baking with your mom or grandma and taking in all the scents and flavors of the season.

This pumpkin recipe uses an entire can of pumpkin puree, and lots of fall spices that will have your whole house smelling amazing. The silky smooth cream cheese layer in between layers of fluffy pumpkin muffin is my favorite part!

So get out your cans of pumpkin, light a fall candle and let’s make these irresistible pumpkin cream cheese muffins!

Ingredients for Pumpkin Cheesecake Muffins with Streusel Topping

  • Organic All-purpose Flour or White Whole-Wheat Flour
  • Pumpkin Pureethis muffin recipes uses an entire can of pumpkin puree! Make sure it’s 100% pure pumpkin and not pumpkin pie mix.
  • Coconut Oil
  • Eggs + egg yolk
  • Light Brown Sugar
  • Pumpkin Spice
  • Cinnamon
  • Baking Soda
  • Baking Powder
  • Cream Cheese
  • Butter
  • Pumpkin Seeds

Equipment / utensils

  • mixing bowls
  • whisk
  • wooden spoon
  • muffin pan
  • muffin liners

Tips for Making the Best Pumpkin Muffins

  1. Measure the flour correctly. Too much flour can definitely impact how these muffins turn out. Use a scoop to scoop flour into a measuring cup (don’t pack it in!) to ensure you don’t have too much.
  2. Don’t over mix the batter. Muffin batter shouldn’t be super smooth. You want there to be bumps. Just as soon as you don’t see any major streaks of flour, stop mixing.
  3. Make sure the baking soda and baking powder are fresh. This is a sneaky little thing I think a lot of us don’t think about. If your baking soda or baking powder has been sitting untouched since last fall when you baked something, this could be impacting your baked goods negatively. Check the date on the label!
pumpkin cream cheese muffins with crumb topping

Pumpkin Cheesecake Muffins

Pumpkin cheesecake muffins are super fluffy, spiced just right and taste like everything we love about fall. Enjoy one with a cup of coffee for all the fall feels!
Prep Time 15 mins
Cook Time 25 mins
Servings 12 muffins

Equipment

  • 2 mixing bowls
  • 1 Whisk
  • 1 wooden spoon
  • 1 muffin pan
  • 12 muffin liners

Ingredients
  

For the pumpkin muffin batter

  • 2 cups organic all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp salt
  • 2 tsp. cinnamon
  • 2 tsp. pumpkin pie spice
  • 1 15 oz. can pumpkin puree
  • 2 eggs at room temperature
  • 1/2 cup coconut oil melted
  • 1 cup light brown sugar
  • 1 tsp vanilla extract

For the Streusel Topping

  • 1/3 cup brown sugar
  • 3 tbsp butter melted
  • 2 tsp. pumpkin spice
  • 1/4 tsp. salt
  • 1/2 cup all-purpose flour

For the Cream Cheese Layer

  • 8 oz cream cheese softened
  • 1 egg yolk
  • 1 tsp. vanilla extract

Instructions
 

  • Preheat the oven to 400 degrees F and line a muffin pan with muffin liners, lightly spraying the inside with baking spray or oil so that that the muffins don't stick to the liners.
  • Get out the cream cheese and butter to soften and bring to room temperature.
  • In a medium sized mixing bowl whisk together the flour, baking powder, baking soda, cinnamon, pumpkin spice and salt. Set aside.
  • In another medium sized bowl, whisk together the pumpkin puree, eggs, coconut oil, brown sugar and vanilla until smooth.
  • Add the dry ingredients to the wet and combine using a wooden spoon careful not to over mix.
  • Make the cream cheese mixture by beating together softened cream cheese, egg yolk and vanilla extract.
  • Use an ice cream scoop to scoop the muffin batter into the muffin liner so that they're about 1/3 of the way filled. Spoon about 1 tablespoon of the cream cheese on top and then cover with remaining pumpkin batter (it's ok if the batter doesn't completely cover the cream cheese batter).
  • Make the streusel topping by combining the brown sugar, pumpkin pie spice, salt and and flour. Add melted butter and use a fork to mix it around into crumbs — it shouldn't be a super fine consistency.
  • Sprinkle the crumb topping and pumpkin seeds if desired over each. Bake for 23-25 minutes (checking at 23 minutes). Let cool and enjoy!

More Pumpkin Recipes You’re Sure to Fall in Love With

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Pumpkin Cheesecake Muffins with Spiced Streusel Topping and Pumpkin Seeds
Pumpkin Recipes

Best Healthy Gluten Free Pumpkin Bread

Fall in love with this healthy and easy gluten free pumpkin bread that’s fluffy and filled with pumpkin and pumpkin spice in every bite!

healthy gluten free pumpkin bread

In my opinion pumpkin bread is the most quintessential fall thing you can make to kick off the fall season! If you’re like me then come September 1st no matter how hot it may still be outside, you’re ready for all things pumpkin!

This healthy gluten free pumpkin bread made with a blend of almond and oat flour has an incredibly soft and spongey texture that you’d never know was gluten free. As a dietitian, I love making pumpkin recipes that are a bit healthier, fit a wide variety of diets, but also don’t skip on flavor and texture.

This is my go-to easy gluten free pumpkin bread to bring to a get together, make for a friend or just whip up on a Sunday to enjoy all week long. It’s everything you want and more in a slice of pumpkin — spongey texture, hints of cinnamon and nutmeg and a slightly crisp top that tastes like it’s from a bakery.

You can’t go wrong with a slice for breakfast and I’ve included a few suggestions below on different ways you could top it and add things into it.

Time to light a pumpkin candle, preheat the oven and bake this incredibly moist and fluffy healthy pumpkin bread that tastes like everything we love about fall!

gluten free pumpkin bread with pumpkin spice cream cheese frosting

Ingredients for a Healthy Gluten Free Pumpkin Bread

  • Oat flour – be sure to look for gluten free oat flour to keep this recipe gluten free.
  • Blanched almond flour – I do not recommend substituting this flour for another as the oat and almond flour combination will give you the intended taste and texture.
  • Pumpkin spice
  • Cinnamon
  • Baking soda
  • Baking powder
  • Salt
  • Light brown sugar – alternatively you can substitute brown sugar for coconut sugar.
  • Butter or coconut oil– I haven’t tested it with vegan butter but that could be an option if you’re looking to keep this loaf dairy free.
  • Eggs
  • Vanilla extract
  • Pumpkin puree – just like it all my recipes, I used Libby’s 100% Pure Pumpkin — always make sure it’s not pumpkin pie mix.

Equipment / utensils:

Is Pumpkin Bread Wheat Free?

Many pumpkin bread recipes are made with whole wheat. However, there are many other flour substitutes to use instead of wheat, such as almond flour and oat flour (used in this recipe), all purpose gluten-free flour, and more.

fluffy best healthy gluten free pumpkin bread

Tips for Making Amazing Gluten Free Pumpkin Bread

  1. Measure the Flour Correctly – In the case of this pumpkin bread, it’s important to make sure you scoop the flour into the measuring cup using a scoop or spoon and that they are not packed into the measuring cup as this will give you too much flour.
  2. Don’t Spray the Entire Pan with Baking Spray. Just lightly spray the bottom of the pan. Too much moisture on the sides of the pan might cause the loaf to cave in. I like to spray the bottom of the pan and then line it with a sheet of parchment paper so that I can easily lift out the loaf.
  3. Make Sure Your Baking Soda and Baking Powder are Fresh – this is a sneaky little thing that might be causing your baked goods to not rise properly. Although baking soda and baking powder last a while, if they’re over a few months old this might be the reason why your baked goods aren’t cooking properly.
  4. Don’t Over Mix the Batter – When combining the wet ingredients and the dry ingredients mix together using a wooden spoon until just combined. Over mixing can cause the loaf to be rubbery and not as light and fluffy.

Storing Your Pumpkin Bread

I typically store this easy gluten free pumpkin bread on my counter for a day before popping it into the fridge so it stays moist and fresh.

Best Ways To Enjoy This Gluten Free Pumpkin Bread

You can’t go wrong no matter how you slice it — this pumpkin bread is amazing as is, but here are a few of my favorite ways to eat it:

  • with peanut butter or almond butter on top
  • with pumpkin seeds on top
  • with chocolate chips folded into the batter
  • with a pumpkin spice cream cheese frosting spread on top (beat together 4 tbsp of softened cream cheese with 4 tbsp room temperature butter 2 tsp. cinnamon or pumpkin spice, 1/2 cup powdered sugar and a pinch of salt)
  • with this pumpkin cashew cream cheese spread on top
best gluten free pumpkin bread

Best Healthy Gluten Free Pumpkin Bread

Maggie Michalczyk, RDN
Extra moist and fluffy and filled with pumpkin and pumpkin spice, you'll love this healthy pumpkin bread for many fall seasons to come!
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Servings 8

Equipment

  • Oven
  • Medium-sized mixing bowl
  • Hand-held mixer
  • Bread pan

Ingredients
  

  • 1 1/2 cup oat flour GF is desired
  • 1 1/2 cup blanched almond flour not packed
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 2 tsp. baking power
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 cup light brown sugar
  • 1/3 cup butter melted
  • 2 eggs room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 heaping cup pumpkin puree

Pumpkin Spice Cream Cheese Frosting (optional)

  • 4 tbsp softened cream cheese
  • 4 tbsp softened butter
  • 1/2 cup confectioners' sugar
  • 2 tsp pumpkin pie spice
  • pinch of salt

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a medium-sized mixing bowl, whisk together the oat flour, almond flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Set aside.
  • In a separate medium-sized bowl using a hand-held mixer cream together the butter and sugar. Add the vanilla and 1 egg at a time beating on low until combined.
  • Lastly, add the pumpkin puree and mix until combined.
  • Use a wooden spoon to combine the wet and the dry ingredients until just mixed together careful not to over mix.
  • Pour the batter into a bread pan that is lined with parchment paper or light coated with baking spray.
  • Bake for approximately 50 minutes until a toothpick comes out with little to no crumbs. Let cool completely and enjoy!

Notes

Store pumpkin bread covered in the fridge for 3-4 days for maximum freshness. 
Keyword almond flour pumpkin bread, gluten free pumpkin bread, healthy pumpkin bread, pumpkin bread

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More Healthy Pumpkin Recipes You’re Sure to Fall in Love With

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slices of gluten free pumpkin bread made with almond and oat flour
Pumpkin Recipes

Homemade Pumpkin Spice Syrup

Homemade pumpkin spice syrup is made with real pumpkin, brown sugar and lots pumpkin spice for a syrup that’s perfect in fall coffees, cocktails and more!

homemade pumpkin spice syrup with pumpkin puree, brown sugar, pumpkin spice and water

Pumpkin syrup is the perfect way to sweeten a variety of things this fall like coffee, cocktails and dessert. Made with just a few simple ingredients including light brown sugar, pumpkin puree, pumpkin spice, vanilla extract, salt and water, it’s easy to make and tastes like fall!

Being just a few days away from September, my mind is preoccupied with all things pumpkin, including making the perfect pumpkin coffee drink at home!

In an attempt to make a pumpkin copycat recipe of the Starbucks ice brown sugar shaken espresso drink, I whipped up this pumpkin spice syrup that’s perfect in coffee but would also work in a pumpkin cocktail too.

Most traditional coffee house pumpkin drinks are made with multiple types of syrups and sugars Not to mention some aren’t even made with real pumpkin — the nerve!) and while I think they’re fun to get once in a while, I prefer a lower in sugar, simpler option which is why making pumpkin spice syrup at home is perfect.

With this pumpkin spice syrup that’s super easy to make at home, you can control how much sugar you’re adding to your coffee and other drinks you use it in. Plus, you can store it in the fridge for 2-3 weeks and use it as needed.

If you’re like me and always have a can (or five) of pumpkin puree in your pantry, then I’m betting you already have all of the ingredients you need to make this syrup that’s spiced just right with the taste of fall we all know and love!

ingredients for homemade pumpkin spice syrup

Ingredients for Homemade Pumpkin Spice Syrup

PUMPKIN PUREE

Just like in all of my pumpkin recipes, I recommend using Libby’s 100% pure pumpkin (pumpkin puree), not pumpkin pie mix which is already mixed with added sugar.

LIGHT BROWN SUGAR

Light brown sugar is the sweetener in this recipe. I haven’t made it using coconut sugar however that could be another option if you’re looking to use a less processed sugar.

PUMPKIN SPICE

Get out your jar of pumpkin spice because that’s going to give this homemade syrup that amazing, warm cozy fall taste! If you don’t have pumpkin pie spice, use cinnamon and a little bit of nutmeg.

VANILLA EXTRACT

Vanilla extract

SALT

A pinch of salt is really going to bring out the flavors and balance everything out!

WATER

Water is the liquid in this recipe to help make the syrup.

Equipment Need to Make This Pumpkin Recipe:

  • small saucepan
  • whisk
  • jar or containers with a lid to store the syrup in (I like these glass jars)

How to Make Homemade Pumpkin Spice Syrup

  1. Combine the ingredients in a small saucepan. Add the brown sugar, pumpkin puree, water, pumpkin puree, vanilla extract and salt to the small saucepan.
  2. Bring to a small boil over medium heat before turning to low to simmer: Bring to a low boil on the stove while whisking and then turn to low heat and let simmer.
  3. Continue whisking until the syrup begins to thicken. Continue whisking as the syrup thickens. About 5-7 minutes.
  4. Remove from heat and add to a covered glass container to cool. Remove from heat and let cool before transferring to a container with a lid.
  5. Store in the fridge and enjoy! Store covered in the fridge between uses!
pumpkin coffee with homemade pumpkin spice syrup

Ways to Use Pumpkin Spice Syrup

This pumpkin syrup is great to make and have on hand to use in a variety of ways this pumpkin season. Here are a few of my recipes that it would be perfect in.

If you make this and find any other uses, I’d love to know!

homemade pumpkin spice syrup with pumpkin puree, brown sugar, pumpkin spice and water

Homemade Pumpkin Spice Syrup

Maggie Michalczyk, RDN
Homemade pumpkin spice syrup is perfect in pumpkin coffees, cocktails and more! So easy to make with simple ingredients — use it all fall long!
Prep Time 3 mins
Cook Time 7 mins

Ingredients
  

  • 1 cup light brown sugar
  • 1/2 (heaping) cup pumpkin puree
  • 1/2 cup water
  • 1 tbsp. pumpkin spice
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

Instructions
 

  • Add all of the ingredients to a small saucepan.
  • Bring to a low boil over medium heat while whisking and then reduce to low heat.
  • Let simmer while continuing to whisk until the syrup begins to thicken. This should be about 5 to 7 minutes.
  • Once thickened remove from heat and let cool. Transfer to a container with a lid and store in the fridge. Enjoy!

More Recipes You’re Sure to Fall in Love With

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how to make homemade pumpkin syrup
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

Ingredients
  

  • 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

Instructions
 

  • 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

LIBBY’S 100% PURE PUMPKIN

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-pumpkin-ricotta-gnocchi

Pumpkin Shaped Gnocchi

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

Ingredients
  

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

Instructions
 

  • 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

PUMPKIN PUREE – ABOUT LIBBY’S 100% PURE PUMPKIN

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.

fluffy-and-moist-whole-wheat-pumpkin-muffins-topped-with-pumpkin-seeds

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.
  • LIBBY’S 100% PURE PUMPKIN
  • 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

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

* 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!

LIBBY’S 100% PURE PUMPKIN

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-on-sourdough-with-butternut-squash-pumpkin-seeds-and-sage

Pumpkin Ricotta Toast

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

Ingredients
  

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

Instructions
 

  • 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!

Notes

**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!

More Pumpkin Recipes You’re Sure to Fall In Love With

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squash toast
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 Califia Farms. Use any milk alternative you prefer.
  • collagen (optional)
  • pumpkin pie spice or cinnamon
  • pitted date(s) — add a pitted date or 2 to give this smoothie more natural sweetness. Try it with just the banana first as I think that gives it a nice amount of sweetness.
  • 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

Ingredients
  

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

optional toppings:

  • pumpkin granola
  • pumpkin seeds

Instructions
 

  • 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

LIBBY’S 100% PURE PUMPKIN

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

Pumpkin White Chocolate Macadamia Nut Cookies

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

Ingredients
  

  • 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

Instructions
 

  • 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