After all the heat and sunshine, who’s looking forward to fall? Layered clothes, orange leaves, Halloween and pumpkin! I know we tend to go overboard some times on the pumpkin flavoured.. well, everything. But here we have some delicious recipes bursting with warming fall flavours to spice up your breakfast this Autumn.
This recipe is a wonderful way to celebrate an autumnal morning. Crisp apple and warming flavours of pumpkin with a simple crumble, it’s the perfect combination of textures and extremely easy to make! You can even make these a couple of days in advance. Bonus- your house will smell of delicious pumpkin spice! Pro Tip- top these with crunchy pumpkin seeds or flaked almonds to add an extra crunch to the crumble. Drizzle organic honey, maple syrup or sprinkle some demerara sugar on top and enjoy!
This banana bread pumpkin muffin recipe is so interesting and combines our two favourite things- banana bread and pumpkin muffins into something wonderfully unique! You can mix it up and make the recipe your own by adding some chocolate chips, slices of pecan nuts, crunchy oats or blueberries. This is a great way to use some overripe bananas or any other fruit lying around too! It’s a pretty versatile recipe so you can pretty much add whatever you like to it to make it your own.
If you haven’t tried these yet, you’re in for an absolute treat. This recipe for cream cheese pumpkin muffins are a decadent way to start your morning- and good news, they’re keto, low carb and vegetarian! This recipe is easy and doesn’t have a long cooking time either. You can eat them for breakfast or satisfy your sweet tooth as a dessert too (they are delicious served warm with some pouring cream or vanilla ice-cream!). Swirls of cream cheese in a warm, soft pumpkin spiced muffin- you’ll be making these every weekend and for friends and family too!
This recipe creates some fantastic healthier muffin options. This pumpkin muffin is made with wholewheat flour and oats, it creates a wonderful texture and is sweetened with natural maple syrup and uses coconut oil instead of butter. The result is delightfully light and fluffy muffins. Hurrah for the health-conscious – you don’t have to compromise on flavour with these!
Cranberries are a fantastic source of nutrition and have a high antioxidant content. They have great health benefits and can be eaten fresh or dried. This low-calorie superfood is a great addition in this recipe for cranberry studded pumpkin muffins. The sweet-sour juicy cranberries are added along with crunchy pecans, while the cinnamon and ginger add a warming depth that’s perfect for fall.
This versatile recipe can be used as a breakfast meal, quick snack, part of your lunch or even alongside some soup. Dollop some cream cheese, eat with cheese or melted butter. This recipe is unique and uses yoghurt and vegetable oil instead of milk/butter which makes for a light batter and an even lighter muffin! While the rosemary is an interesting addition, leave this out if you’re not a fan. The honey sweetens the muffins but not overly so, and can also be substituted for maple syrup for a deeper flavour.
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