Crockin’ the Pumpkin

I love this time of year. I get to wear my comfy UGG boots and I quickly said goodbye to my summer clothes and hello to my fall wardrobe. Full coverage clothing looks much better on this 6 month postpartum body. But you know what I like best about fall? PUMPKIN! You know fall is here when Starbucks starts serving their pumpkin spice lattes. This year I’ve been getting my pumpkin spice lattes iced. I don’t care if its chilly outside, they are so delicious this way. Try it, you’ll like it! Another yummy discovery this year: Jamba Juice’s Pumpkin Smash smoothie. The Jamba Juice at my local mall is always serving little samples of this tasty drink. You won’t be disappointed. So with all this craze over pumpkin, I just had to try this Pumpkin Pie Oatmeal recipe I saw on the Crock Pot Recipe Exchange.

Just throw in the ingredients the night before and by morning you have a hot breakfast waiting for you. This recipe is also vegan. You can find it here.

I also decided to bake some pumpkin mini muffins for our 3.5 hour drive to Seattle tomorrow.  This recipe is so easy and I had all the ingredients on hand.

Easy Pumpkin Mini Muffins:


1 1/2 c. sugar
1 c. oil
3 eggs
1 lb. can pumpkin
1 1/2 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla


Measure all ingredients in a big mixing bowl. Beat together well for 5 minutes. Pour into mini lined cupcake pans (fill more than 1/2 full). Bake at 400 degrees for 10-12 minutes.