Sorry for another pumpkin post, but whoops can't do anything about that it's out of my control.  It's just too yummy to refrain from telling you all about this.  Okay, now let me tell you why these cookies are the best things you have ever tasted in your whole entire life.  

Number one, they are no-bake.  That's right, everybody, no patiently sitting by the oven hoping for your cookies to be done soon so you can eat them all.  You simply have to mix the ingredients together, and then eat it.  You don't even have to form the dough into cookies if you don't want to, just eat it right out of the mixing bowl.  Second, they have a crunch to them, from the raw sugar and oats that I used.  Third, they have pumpkin and pumpkin spice and if you have that then everything is good.

I know, I know, now you need the recipe.  I won't keep it away from you.  Oh, and just so you know, I did not come up with this recipe, it is from the wonderful blog Chocolate Covered Katie!  She's a genius!

Here is her recipe:

Ingredients:

• 3/4 cup quick oats (60g)
• 1/2 cup oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.) (75g)
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup sugar (or coconut sugar or sucanat) (55g)
• 1/4 tsp cinnamon (optional: a pinch pumpkin pie spice as well)
• optional: handful mini chocolate chips
• 1/3 cup canned pumpkin (or sweet potato puree) (80g)
• 2 to 2 1/2 tablespoons milk of choice, as needed
• 1 tablespoon oil (omit if you desire, but I can’t vouch for the results)
• 1/2 tsp pure vanilla extract

Directions:

• Combine all dry ingredients and stir very well. 
• In a separate bowl, combine all liquid (including pumpkin). Then stir to combine, and form into balls or cookies. Or put in the fridge to firm up a little before forming cookies.
  

Here are pictures of the cookies!  Try them out!  I hope you like them!  And also, remember to keep sending in your recipes!

I have a love/hate relationship with the fall.  Sometimes I love it, because there is Halloween and Thanksgiving and pumpkin pie and pumpkin everything, but sometimes I hate it because there is school.  But today, I decided to make the most of the fall and make some pumpkin spice muffins because, let's be honest, they are delicious.

So I happily start making my muffins, when, all of a sudden, it hits me.  WE HAVE NO PUMPKIN IN MY HOUSE.  Right then and there, I almost died.  How do I make pumpkin spice muffins without PUMPKIN.  But I already started and there is no way I'm turning back.  So I look up pumpkin substitutes, and I find applesauce, and I'm like no that won't taste good, but then I realize that there is absolutely no other option.  So I put in the applesauce.

I am finishing up the muffin batter, and I'm praying that they taste somewhat like pumpkin, and SURPRISE!  They do.  So I'm super happy.  So, I put my pumpkin batter in the muffin tin, and I have a tiny bit left at the end for one more mini muffin, but there is no more room in my pan.  So I have to make 24 mini muffins and 1/2 of a big muffin, which isn't a huge dilemma, but it's annoying.

On another note, the muffins turned out super delicious!  There is honestly nothing better in this whole world than pumpkin spice.  Try them out!  They are super easy and delicious!

Ingredients:

• 1 1/4 cups unbleached all purpose flour
• 3/4 cup raw sugar
• 3/4 tsp baking soda
• 1 3/4 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1 1/2 cups canned pumpkin puree (not pumpkin pie filling) (or like me you can use applesauce)
• 2 tbsp canola oil
• 2 large egg whites
• 2 tsp vanilla extract
• baking spray 

Directions:

• Preheat the oven to 350°F. Put paper liners in a mini muffin tin and spray lightly with baking spray.
  
• Combine flour, sugar, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl.
• Mix pumpkin/applesauce, oil, egg whites, and vanilla extract in a mixing bowl, and mix until combined.
  
• Add dry mix to the wet mix, and mix until combined.
• Put muffin batter in a tin and bake for 22-24 mins.