Category: Recipes (page 2 of 39)

Pumpkin Chocolate Chip Oat Muffins

‘Tis the season for everything Pumpkin Spiced…

Pumpkin spiced lattes, pumpkin spiced scones, pancakes, cereal, marshmallows, yogurt, Oreos, beer…and I even saw English Muffins and SALSA! I mean, this is getting a bit out of hand, don’t you think? Do people seriously think that Pumpkin Spiced salsa sounds good?

I can’t y’all. I just can’t. And I’m sorry for any of my readers who think those last two sounds delish. No..I mean, I’m really feeling sorry for you and your taste buds right now. 

I mean, I love a good pumpkin spiced muffin as much as the next person, but usually by mid-November, I’ve had all the pumpkin flavored goodies I can handle. But my kids? They love it! And I usually have a few cans of pumpkin puree floating around my pantry, so I try to get creative and make things we haven’t had before. 

So I decided to take a break from the everyday chaos of laundry piles and unread emails, to bake. 

There’s something so therapeutic about rolling up your sleeves and getting a little messy in the kitchen…especially when there are no children screaming and hanging off your leg, or trying to climb on top of the countertops. 

My time in the kitchen today was pure, quiet, bliss. And now that these yummy and healthy muffins are done, my kitchen smells so delish!

So the final result??


No, seriously. All three kiddos DEVOURED these…and asked for seconds! 

Y’all, that is a serious feat when it comes to anything the Nugget decides to eat. This is the kid who likes his oatmeal runny. Like, with zero “bumps” as he calls them. Period. So when he asked me if these muffins were bumpy, I honestly wasn’t sure what to tell him. I mean, I’m obviously not going to lie to him. So I said, “yes… (saw the hesitant look come across his face)…but those are the chocolate chips!” A smile. He took one teeny-tiny bite, and decided it was safe, and mowed through it in no time. Again, I shall shout, “Success!!!!” 

Also, this is one muffin you can enjoy with your morning coffee without feeling guilty. 😉 


Pumpkin Chocolate Chip Oat Muffins

Pumpkin Chocolate Chip Oat Muffins


  • 1 cup Pumpkin Puree
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 Tbls Vanilla Extract
  • 4 Tbls peanut butter (can substitute for Almond butter for allergies)
  • 2 1/4 cup Old Fashioned Oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips of choice (We use Enjoy Life Brand)


  1. Grease or place muffin liners in a muffin tin.
  2. Preheat oven to 350 degrees F
  3. In a food processor (or blender), add in all of the wet ingredients.
  4. Then add the dry ingredients (everything except the chocolate chips).
  5. Pulse/Puree until everything is blended well together and (mostly) smooth...sometimes it's hard to get oats completely smooth (about 30 seconds).
  6. Carefully spoon mixture into muffin tin - filling about 3/4 full.
  7. Bake for 20-23 minutes, or until a toothpick is inserted into the center and comes out clean.
  8. Allow to cool for 5-10 minutes...enjoy!
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**This recipe can easily be manipulated to be completely allergy friendly!**



Slow Cooker Chicken Corn Chowder

You ever have one of those days that you just stay cold? 

The high is set to be 61 degrees today. Not that I’m complaining at all. I absolutely love Fall. It’s my favorite time of year…but it’s only September 12th, and not technically Fall yet. So I suppose my body just hasn’t adjusted yet, so I decided that we needed some comfort food ASAP. And what’s more comforting than stick to your bones, hot and creamy chowder?

Chowder. That word alone, just sounds so comforting and filling. 

And since it was so cold and rainy, I absolutely did not want to get out of the warmth and comfort of my house, or jammies. That’s right. I rocked my pj’s all day. I’m not even sorry. 

 I think what I love most about this meal is how flippin’ simple it is. 

Seriously. There’s such minimal prep work needed for this recipe. Plus, it ALL cooks in the slow cooker. That’s what I call winning!

I spent a total of 15 minutes prepping this meal. I added the ingredients to the slow cooker and just let that bad boy get to work cooking my meal FOR me, allowing me to be the ultimate slacker the rest of the day. Okay, okay, if you know me, then you know that’s not true… but a girl can dream, can’t she? 

Alright, enough chatting and more “cooking”. 

Slow Cooker Chicken & Corn Chowder

Slow Cooker Chicken & Corn Chowder


  • 1 lb. chicken breast - cut into 1 inch pieces
  • 3 carrots - peeled and diced
  • 12-14 oz. red potatoes - diced and parboiled for about 5 minutes
  • 1 onion - diced and lightly sautéd in olive oil (about 3 minutes)
  • 2 - 3 cups corn (I used frozen)
  • 8 slices of bacon - diced
  • 4 cups chicken broth
  • 3 cloves of garlic - minced
  • 1/2 tsp. dried oregano (or 1/2 drop Oregano Essential Oil)
  • 1/2 tsp. dried Thyme (or 1/2 drop Thyme Essential Oil)
  • 1 Bay leaf
  • Pinch of Cayenne Pepper
  • Salt and black pepper to taste
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 2 Tbls. Arrowroot starch
  • 2 Tbls. unsalted butter
  • 2 Tbls. fresh chives - chopped


  1. Place your chicken, potatoes, carrots, onion, and corn in the slow cooker.
  2. Stir in chicken broth and spices - season with salt and pepper to taste.
  3. Cover and cook on low for 7-8 hours, or high for 3-4 hours.
  4. When there is 30 minutes left in your cook time, whisk together milk, heavy cream and arrowroot starch, and add to slow cooker. Add melted butter.
  5. Heat skillet over medium heat and cook bacon pieces until golden brown - about 6-8 minutes. Remove them from pan and set aside to allow grease to drain off.
  6. When chowder is ready, sprinkle with chives and bacon (and shredded cheese if you like!) and serve right away!
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