Hi. I'm Bre.

Welcome to my blog. I document my adventures in homeschool, travel, and eating clean. Thanks for stopping by!

Fall leaves and pumpkin treats

Fall leaves and pumpkin treats

Now that it is officially Fall I have to share at least one thing pumpkin right?! Well today you get 2 family favorite healthy pumpkin treats. Would you believe me when I say that I never added pumpkin to anything until I was 29 years old (gasp)?! So naturally it became pumpkin EVERYTHING during October and November last year.

I could not help but get excited about the season and contribute at least one post FILLED with a few Fall goodies. So without further ado, let's get to it! 

I picked the yummiest looking pumpkin chocolate chip muffins and I always substitute  ingredients to make them gluten-free and refined sugar free.

Here is the original recipe for Pumpkin Chocolate Chunk muffins.

Now for a gluten-free and refined sugar free option:  10 min. prep | 25 min. cook | 35 min. total

  • 1 2/3 C. Gluten-free all purpose flour (I like Pillsbury or Bob's Red Mill in bulk at Sams)
  • 1 C Coconut palm sugar
  • 1 Tbsp Pumpkin pie spice
  • 1 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/4 tsp Salt
  • 2 large eggs
  • 1 C. Pumpkin puree
  • 1/2 C. Coconut oil
  • 6 ounces Enjoy Life dark chocolate chips


  1.  Preheat oven to 350 degrees and line muffin tin with baking cups.
  2. In a medium bowl, whisk together, flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
  3. Beat together eggs, pumpkin, and coconut oil in a stand mixer.
  4. Slowly add the dry ingredients and mix until combined.
  5. Fold in the chocolate chips.
  6. Fill muffin tins 3/4 of the way full and bake 20-25 minutes, or until toothpick inserted in the middle comes out clean.
  7. Let cool in pan for 5 minutes before indulging.
  8. Store in an airtight container for up to 4 days. 


The next pumpkin breakfast favorite in our house is a variation of these yummy Pumpkin Spice Donut Holes.

Here is your gluten-free, refined sugar-free option: Prep time 10 min. | Cook time 12 min. | Total 25 min.-ish


  • 1 3/4 cups of all purpose gluten-free flour
  • 2 tsp of baking powder
  • 1/2 tsp of salt
  • 3/4 tsp of cinnamon
  • 1/2 tsp of pumpkin spice
  • 1/2 cup of coconut oil
  • 1/2 cup of coconut palm sugar
  • 1 egg
  • 1/2 tsp of pure vanilla extract
  • 1/2 a can of pumpkin puree (about 6 oz.) (the other half can be used in those super yummy pancakes I posted a little while back with cinnamon, banana, almond butter and raw mouth is watering!)
  • 1/2 cup milk (I prefer Almond/coconut milk)

Cinnamon sugar coating:

  • Throw a cup of raw cane sugar in a ziplock bag
  • Toss in a Tbsp of Cinnamon
  • Melt a 1/4 C. of Coconut oil


  1. Preheat the oven to 350 degrees.
  2. Whisk together the flour, baking powder, salt, cinnamon, and pumpkin spice.
  3. In a separate bowl mix the pumpkin puree, coconut oil, coconut palm sugar, egg, milk, and vanilla extract.
  4. Combine all ingredients.
  5. In a WELL GREASED mini muffin pan spoon in the batter evenly. (You can roll yours into balls, but I choose to just place a spoonful right in the tin to cut back on time and mess.)
  6. Bake for 10-12 minutes or until you can pull out a clean toothpick.
  7. Allow muffins to cool for about1 minute. 
  8. For the coating: In one bowl melt the coconut oil. In a separate bowl mix the cinnamon and sugar. Dip the donut holes in the coconut oil and then dip the tops in the cinnamon sugar mixture. 
  9. Eat and enjoy!


This week we also walked around the trail and collected a bunch of falling leaves. This is one of my favorite things to do during this season. It gets us outside and we love to talk about the colors, the sizes, the shapes, the science behind why the leaves fall, and we LOVE to make crafts with them! Last year we did a super cute leaf book..if I can come across it, I might show you all what that looks like over on Instagram. Here is what we came up with this year. Super simple and adorable.

Leaf Wreath

1. Cut the center out of a paper plate.

2. Glue all different size and shape leaves on the paper plate.

3. Let the glue dry and decorate with twine, burlap or ribbon. 

My kids really enjoyed this. Super simple and Lila could not wait to hang it on her door.

I hope you all are able to fit in all your favorite fall activities this season! What are some of your favorite fall recipes? Any super fun kid crafts that have been a hit with your kids? I always try to fit it all in, so I would love to hear your top picks!

Happy Fall!!

Families stick together

Families stick together

Sacrifice of serving

Sacrifice of serving