LIFESTYLE: 3 Fall Recipes You NEED to Try

hey y'all

I'm not sure about y'all but I'm finally beginning to get into the fall spirit (late I know). The temperatures dropping, pumpkin spice is in the air, and Halloween is in a week, I partnered with 2 bloggers to bring you 3 recipes that are sure to get you into the fall spirit too. Below are recipes for Gluten Free Apple Cinnamon Muffins, Fall Trail Mix, and Pumpkin Cupcakes with Cream Cheese Frosting. Be sure to click the link below each recipe and check out their super cool blogs.

| recipe one |

|| gluten free apple cinnamon muffins ||

Ingredients (makes 12 muffins) 1 cup Bob’s Red Mill Tapioca Flour 1 cup Bob’s Red Mill Millet Flour 2 tsp baking powder 1/4 tsp salt 2 TBS cinnamon 1/2 cup organic sugar 1/3 cup organic brown sugar, plus some for topping 2 organic eggs 1 stick (1/2 cup) organic unsalted butter (or non-dairy butter replacement) 1 tsp vanilla 1/2 cup coconut milk (or milk of choice) 3 chopped & skinned apples

Instructions 1. In a mixing bowl beat the sugar, butter and eggs and until combined. 2. In a separate bowl combine the dry ingredients. 3. Add vanilla to the wet ingredients and mix. 4. Add the coconut milk and flour mixture to the wet ingredients, alternating each. 5. Fold in the apples. 6. Fill muffin tins with liners or grease pans and fill each spot equally until batter is gone. 7. *Optional* Sprinkle brown sugar on the tops of the muffins. 8. Bake at 375 for 20 minutes.

| recipe two |

|| Fall Trail Mix ||

Ingredients

M & M’s (fall colors)

White chocolate morsels

Mini pretzels

Cashews

Golden raisins

Sunflower seeds

Mix equal parts of each ingredient together. Enjoy!

Other Ideas

Nuts: Almonds, Peanuts, Pistachios, walnuts

Seeds: Pumpkin

Dried Fruit: Papaya, Cranberries, Raisins, pineapple, coconut, apples

Crunchy: Chex Mix, other cereals, Goldfish Crackers, Cheez-its

Sweet: Peanut butter morsels, chocolate chips, Reese’s Pieces, candy corn, mini marshmallows

| recipe three |

|| Pumpkin Cupcakes with Cream Cheese Frosting ||

Recipe

(makes 12 cupcakes)

Cupcakes

1 cup all-purpose flour

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup pumpkin puree

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

Cinnamon Cream Cheese Frosting

12 tablespoons unsalted butter, room temperature

1 8oz package cream cheese, room temperature

3 cups confectioners’ sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

To make the cupcakes ...

1. Preheat oven to 350°. Line a 12-cup standard muffin tin with paper liners; set aside.

2. In a bowl, combine flour pumpkin pie spice baking powder cinnamon baking soda salt

3. In another bowl, whisk together pumpkin puree, sugars, vegetable oil, eggs

4. Add flour mixture to wet ingredients. Stir until just combined.

5. Fill each of the muffin cups about 3/4's of the way up. Ice cream scoops make this process much easier.

6. Place into the oven and bake 15-18 minutes, or until a toothpick comes out clean. Remove from oven and cool completely on a wire rack before frosting.

To make the frosting ...

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese

(both room temperature) on medium speed until light and fluffy. -Approximately 2-3 minutes.

2. With the mixer on low speed, gradually add confectioners’ sugar, beating just until combined.

3. Add vanilla and cinnamon until well combined. Increase speed to medium-high and beat until

frosting is light and fluffy, approximately 1-2 minutes.

4. Use a small offset spatula or a pastry bag fitted with decorative tip to frost the cupcakes.

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