Pumpkin choc chip muffins - the perfect fall muffins

These are simply the BEST pumpkin chocolate chip muffins I have ever had!

There’s nothing quite like the comforting aroma of pumpkin spice drifting through the kitchen—and these pumpkin chocolate chip muffins deliver that cozy goodness in the simplest, most delicious way. Soft, tender, and dotted with melty chocolate chips, they’re the kind of muffin that feels like a warm hug, whether you’re enjoying one on a crisp fall morning or baking a batch any time you want something nourishing and comforting.

Perfect fall staple!

What makes these muffins so special is how naturally wholesome and tender they are. Pumpkin purée adds incredible moisture and brings a boost of vitamins, while warm spices like cinnamon and pumpkin spice give each bite that familiar, cozy flavour we all love. Combined with pantry staples and a sprinkle of chocolate chips for just the right amount of indulgence, these muffins come together easily—no fuss, no complicated steps, just simple ingredients you can feel good about eating.

You have to try these. They’re delicious!

They’re perfect for my busy family. Bake a batch on the weekend, and you’ll have quick breakfasts, school snacks, or afternoon pick-me-ups ready to go all week long. They’re soft enough for little ones, hearty enough to keep everyone satisfied, and sweet enough to feel like a treat without going overboard. Plus, they freeze beautifully, making them a reliable go-to whenever life gets busy.

The ultimate pumpkin chocolate chip muffins!

But beyond their convenience and wholesome ingredients, these pumpkin chocolate chip muffins offer a little moment of joy—something warm and homemade to slow you down and brighten your day. Whether you’re stirring the batter with kids, sharing them with friends, or enjoying one quietly with your morning coffee, these muffins bring comfort in every bite.

So grab that can of pumpkin, pull out your favorite spices, and get ready to fill your home with the scent of something cozy and delicious. These pumpkin chocolate chip muffins are sure to become a family favorite—season after season.

Pumpkin muffin dotted with melty chocolate chips. They’re warm and inviting. Its no wonder the whole family loves them!

Recipe Card

Ingredients:

• 2 eggs

• 1 cup pumpkin puree

• 1 tsp vanilla extract

• 1/2 cup milk

• 1/2 cup neutral oil (I like using canola or vegetable oil)

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp table salt

• 2 tsp ground cinnamon

• 1 tsp pumpkin pie spice

• 1/3 cup brown sugar

• 1/3 cup granulated sugar

• 1 3/4 cups all purpose flour

• 1/3 cup choc chips

Instructions:

1. Pre-heat the oven to 350F.

2. In a mixing bowl, or a stand mixer, add the eggs, vanilla, pumpkin purée, milk and oil. Mix well.

3. Add in the baking soda, baking powder, brown sugar, granular sugar, salt, cinnamon, pumpkin spice mixture. Mix well.

4. Be attentive in this next step, where the flour is added. It’s important not to over mix the flour in order for the muffins to have a good texture. Add in the flour, and mix until the flour has just about mixed in, but stop as soon as its completely mixed in.

5. Fold in the chocolate chips. That’s it, the batter is done!

6. If using a regular muffin pan, use a 1/4 cup to scoop the batter over muffin. If using a mini muffin tray, use a 2 tbsp measuring spoon to fill your muffin tray.

7. Bake for 18-22 minutes, until a toothpick inserted comes out clean, and remove from oven. Let rest for a few minutes before serving.

8. Once cooled, muffins should be kept in the fridge for less than one week.

9. The muffins can also be frozen.

10. Ive also had success doubling this recipe and freezing the batter.

Enjoy!

Homemade pumpkin pie spice mixture

Making your own pumpkin spice blend at home is surprisingly simple — and a lot more cost-effective — letting you skip the pricey pre-made packets and keep full control over freshness and flavour. Instead of paying extra for mixes that may expire before you have time to use it up, you can whip up a perfectly balanced blend using just four pantry staples: cinnamon, ginger, nutmeg, and cloves.

The process is simple, combine ground cinnamon, ground ginger, ground nutmeg, and ground cloves in a small bowl or jar. A classic ratio is four parts cinnamon, two parts ginger, one part nutmeg, and one part cloves — but feel free to adjust it to match your taste. Prefer a bold cinnamon-forward blend or something with more spice from the ginger or cloves? Go for it.

From a budget standpoint, buying the individual spices is far more economical than repeatedly grabbing pre-packaged pumpkin spice, which can sometimes be hard to find during the fall. Those blends often charge a premium for convenience and branding, while a few basic spices can yield multiple batches with far less waste.

Once mixed, store your blend in an airtight container away from heat and light, and it will stay fresh for months. Make a batch at the start of the season and enjoy it all autumn and winter — in everything from lattes, cookies, pies, oatmeal, even roasted veggies! And if you love experimenting, try adding allspice or cardamom to create your own signature spin. ;)

Creating your own pumpkin spice mix is an easy, flexible, and budget-friendly way to bring seasonal flavour to your kitchen. A handful of simple spices becomes a fresh, customizable blend that elevates your recipes without elevating your grocery bill.

Ingredients

• 4 tablespoon Cinnamon, ground

• 2 tablespoons Ginger, ground

• 1 tablespoon Nutmeg, ground

• 1 tablespoon Cloves, ground

• Optional: 1 tablespoon All Spice, ground

• Optional: 1 tablespoon Cardamom, ground

instructions

Combine all listed spices in a large mixing bowl. Mix well. Poor into a spice jar. Use it in all recipes calling for Pumpkin Pie Spice mixture.

Turkey & Wild Rice Soup

There’s nothing quite like a warm, comforting bowl of turkey wild rice soup to carry you through the coldest months of the year. This hearty, budget-friendly meal comes together with minimal effort and ingredients you likely already have on hand—making it a true winter staple. Whether you're looking to use up leftover holiday turkey or simply craving something cozy, this soup delivers all the savoury goodness you could want in a single pot.

One of the best time-saving and money saving tips for this recipe is using frozen mirepoix. With diced carrots, celery, and onions already prepped and ready to go, you shave tones of time off of cleaning and chopping vegetables, making this a perfect weeknight dinner solution. The mirepoix simmers gently with the rice to create a thick, hearty base that’s naturally creamy without needing much added richness.

Leftover turkey finds new life here, turning into tender bites that pair perfectly with the earthy flavour of wild rice. A blend of basil, thyme, and garlic powder keeps the seasoning simple but deeply flavourful, allowing the natural savouriness of the turkey and vegetables to shine through. A little salt and pepper to taste brings everything together in a well-balanced, comforting bowl that feels both wholesome and satisfying.

What makes this recipe especially appealing is how inexpensive it is to prepare. With just a handful of pantry staples and freezer items, you can make a big batch that feeds the family—or future you. The mix of rice not only gives the soup wonderful texture but also stretches it farther, making it a great option for meal prepping on a budget.

And the best part? This soup freezes beautifully. Portion it into containers, pop them in the freezer, and you’ve got ready-to-reheat lunches and dinners for weeks to come. When the temperatures drop and you’re craving something warm, hearty, and homemade, this turkey wild rice soup will be waiting for you—simple, cozy, nourishing comfort in every spoonful.

Here’s the recipe!

Ingredients:

1 bag frozen Mirepoix diced vegetables (there should only have carrots, celery, onions)

1 cup rice, I like using brown rice

1 dinner plate full of leftover turnkey meat, cut up into bite-sized pieces

4L of turkey broth

1/4 cup dried basil

3 tbsp dried thyme

2 tbsp garlic powder

2 tsp salt, I like using kosher salt

1/2 cup wild rice, added 20 minutes before serving

Optional: 1 cup pumpkin purée

Instructions:

1. In a large stockpot, add in all ingredients, minus the wild rice. Cook on stovetop over medium heat until all the ingredients are gently boiling. Reduce the heat and allow the soup to simmer for about 20-30 minutes.

2. Add wild rice 20 minutes before serving.

3. season to taste.

4. Pairs nicely with fresh sourdough bread, and topped with freshly grated parmesan, fresh ground pepper and avocado.

Enjoy!

the no fuss way to bake a turkey!

Cook your turkey the simple, easy way!

The Ultimate No-Fuss Way to Bake a Turkey (Just 2 Ingredients!)

If the idea of cooking a turkey fills you with stress, long prep lists, and way too many opinions—you’re going to love this.

This is the no-fuss, no-frills, no-panic way to bake a turkey.
No brining.
No butter under the skin.
No chopping, stuffing, or basting every 20 minutes.

Just two ingredients:

• A turkey

• A little bit of water

That’s it.

And the best part? The gravy that comes from this method is rich, deeply flavoured, and completely homemade—using the turkey juices and coming together in minutes.

This method saves TONES of time, stress, and mental energy, while still delivering a juicy turkey and incredible gravy.

Why This No-Fuss Turkey Method Works

Turkey already has everything it needs to taste good. When you cook it gently, simply, and without overhandling it, the flavour stays where it belongs—inside the bird and in the pan juices.

Instead of fussing with extras, this method focuses on:

• Moist heat

• Consistent roasting

• Letting the turkey do the work

The result:

• Juicy meat

• A flavour-packed roasting pan

• Gravy that tastes like you worked much harder than you did

Ingredients (Yes, Really)

You only need:

• 1 whole turkey (any size)

• Water (about 1–2 cups, depending on your pan)

No salt.
No herbs.
No butter.
No aromatics.

The flavour comes later—in the gravy.

How to Bake a Turkey the No-Fuss Way

1. Preheat the Oven

Preheat your oven to 350°F.

This lower, steady temperature helps the turkey cook evenly and stay moist.

2. Prepare the Pan

Place the turkey breast-side up in a large roasting pan.

Pour 2-4 cups of water into the bottom of the pan. The water:

• Prevents drippings from burning

• Creates steam for moisture

• Sets you up for incredible gravy later

That’s the prep. You’re done.

3. Roast (Without Fussing)

Roast the turkey covered until it reaches a safe internal temperature:

• 165°F (74°C) in the thickest part of the breast

• 175–180°F (79–82°C) in the thigh

Cooking time will depend on the size of your turkey, but a general guideline is about 13–15 minutes per pound.
No rotating.
No checking every 10 minutes. I do recommend taking a paddle and basting it every 30-60 minutes.

Put it in the oven and let it cook.

4. Rest the Turkey

Once cooked, remove the turkey from the oven and transfer it to a cutting board.

Tent loosely with foil and let it rest for 15-20 minutes.

This is when the magic happens:

• Juices redistribute into the meat

• The pan juices concentrate

• You make the gravy (fast)

The Best Part: No-Fuss, Flavour-Loaded Gravy

While the turkey is resting, take a few minutes to out the gravy together. Its comes together quickly with pantry staples. This gravy is where all the flavour lives—and like I said, the best part is it comes together in minutes.

Because the turkey roasted simply, the pan juices are:

• Clean

• Rich

• Intensely turkey-flavoured

No burned bits. No competing flavours.

How to Make the Gravy (Super Easy), get the recipe here!

Why This Method Saves So Much Time and Stress

• No prep work

• No ingredient shopping

• No complicated steps

• No second-guessing yourself

You free up:

• Counter space

• Mental energy

• Time to focus on sides, guests, or resting

This is especially perfect if:

• You’re hosting and juggling a lot

• You’re cooking turkey for the first time

• You want great results without pressure

Final Thoughts: Simple Is Not the Same as Boring

This no-fuss turkey proves that less effort doesn’t mean less flavour.

By keeping the turkey simple and letting the gravy carry the seasoning, you get:

• Juicy, reliable results

• Incredible homemade gravy

• A calmer, more enjoyable cooking experience

Sometimes the easiest way really is the best way.

Here’s the recipe!

Ingredients:

1 turkey

2-4 cups of water

Instructions:

1. If the turkey is frozen, place it in the fridge to thaw it out 3 days before you plan on cooking and serving. If your turkey is large, give yourself an extra day a to thaw it out. Pro tip: Put the frozen turkey in a roasting pan while in the fridge, to catch the turkey juice as it thaws out.

2. The morning of, remove the turkey from the fridge. Put it in a roasting pan if it isn’t in there already.

3. preheat the oven to 350F

4. Cut the plastic wrap in an “x” shape and remove it.

5. With clean hands, remove the plastic hook that’s hooked on the inside of the turkey legs, the neck and bag that contains the heart and liver from the turkey cavity.

6. Cut the excess skin, and tissues that cover the cavity to make handling easier.

7. Remove the turkey juices from the bottom of the pan and fill it with water up to the halfway point.

8. Optional: add your favourite stuffing in the turkey cavity.

9. Optional: add the turkey neck, heart and liver to the bottom of the pan if you or your guests would like them, or add them when making your broth.

10. Cook until the turkey reaches an internal temperature of 165F (74C), roughly 13-15 minutes per pound.

11. Let rest for 15-20 minutes before cutting it up.

Enjoy!

Homemade Pumpkin Purée

When fall rolls in and the pumpkin-spice cravings hit, there’s nothing more satisfying—or more budget-friendly—than making your own pumpkin purée at home. If you’ve only ever bought the canned version, you’re in for a delightful surprise! Homemade pumpkin purée is incredibly easy to prepare, tastes fresher than anything on the shelf, and costs just pennies on the dollar. Once you try it, you may never go back to store-bought again.

Perfect fall staple!

The beauty of this simple kitchen project is that it requires just one ingredient: pumpkin, and sometimes a little bit of water. That’s it! No additives, no preservatives, nothing extra. With a single sugar pumpkin (aka pie pumpkin)—and sometimes even a discounted clearance pumpkin after Halloween—you can batch-make enough purée to power countless fall recipes. Whether you’re baking a classic pumpkin pie, stirring up pumpkin pancakes, or whipping together a creamy autumn soup, fresh purée brings a richness and depth that are more affordable than the canned version.

It’s so easy!

Making your own pumpkin purée is surprisingly hands-off. Slice the pumpkin in half, scoop out the seeds (save them for roasting!), and let the oven do all the heavy lifting. As it bakes, your home fills with that cozy, earthy fall aroma that instantly puts you in the mood for soft sweaters and warm drinks. Once the pumpkin is fork-tender, you simply scoop out the flesh and blend until smooth. You’re left with a velvety purée that looks and tastes like pure autumn comfort.

The ultimate budget friendly way to enjoy all of your favourite fall recipes!

One of the best perks? Homemade pumpkin purée freezes beautifully. Make a big batch now and portion it into bags or jars to freeze for the entire season. You’ll always have the star ingredient ready for whatever fall recipe inspiration strikes—pumpkin bread, lattes, muffins, overnight oats,  you name it. With a freezer stash at the ready, you’re essentially giving your future self a cozy seasonal gift.

So this year, skip the canned aisle and go straight for the whole pumpkin. It’s easier than you think, far cheaper than buying ready-made, and the flavour payoff is absolutely worth it. Homemade pumpkin purée opens the door to all the pumpkin-spice magic fall has to offer—comforting, aromatic, and deliciously affordable.

Pumpkin puree, perfect for all your pumpkin recipes!

Recipe Card

Ingredients:

• 1 pumpkin, I like using a sugar pumpkin

• A little bit of water at the bottom of the pan

Instructions:

1. Pre-heat the oven to 350F.

2. Cut the pumpkin, and remove the skin.

3. Put the raw pumpkin on a baking sheet. Add water to the bottom of the pan so the entire bottom of the pan is filled with water.

4. Put it in the oven for 30-45 minutes until golden brown

5. Let cool and blend until puree.

Enjoy!

Black bean patties

These simple patties take no time to put together, are budget friendly and freeze beautifully. Win-win-win!

If you’ve been searching for a delicious, nourishing meal that’s as easy on your wallet as it is on your schedule, these Black Bean Patties are about to become your new weeknight hero. Packed with simple, recognizable ingredients, they’re proof that real food doesn’t have to be complicated to taste incredible. Whether you’re feeding a crowd or just looking for something quick and satisfying, these patties deliver hearty flavour in every bite.

A dinner the kids will love!

One of the best things about these black bean patties is how wholesome they truly are. Made with black beans, flour, herbs, and eggs, they rely entirely on whole-food ingredients you already know and trust. No fillers, no mystery components—just real, nourishing foods that leave you feeling good long after the meal is over. It’s comfort food with a clean, feel-good twist.

You have to try these. They’re delicious!

And let’s talk budget friendliness. Beans are one of the most affordable protein sources out there, which makes these patties a smart choice for families looking to stretch their grocery dollars without sacrificing flavour or nutrition. A single batch can feed several people, and the ingredients are pantry staples you can keep on hand at all times. A delicious dinner or lunch that’s also kind to your budget? Yes, please.

Another major bonus: these patties freeze beautifully. Make a double—or even triple—batch on the weekend, and stash them away for busy days. Making them the ultimate grab-and-go meal for school lunches, workdays, or those evenings when cooking feels like a big ask. Freezer meals have never tasted this fresh.

Best of all, kids absolutely love them. Their mild, savoury flavour pairs well with everything from melted cheese, and the soft interior is perfect for little eaters. Serve them on hamburger buns, cut-up over rice, or tucked into a wrap, and watch how quickly they disappear. When a recipe is wholesome, affordable, freezer-friendly, and kid-approved, you know you’ve found a winner—and these black bean patties check every box.

These black bean patties are a simple, wholesome meal that the whole family will enjoy. Packed with protein-rich black beans are nourishing and easy to prepare with just a few wholesome ingredients.

Here’s the recipe!

Ingredients:

2 eggs, (flax-egg work too, if you’d like take make these vegan.)

1 cup of black beans

1/2 cup all purpose flour

2 tsp dill, fresh or dried

1 tsp salt, I like using kosher salt

1 tsp garlic powder

Optional: 1 tbsp balsamic vinegar

Instructions:

1. In a food processor, add all ingredients in the listed order, Mix well.

2. Put mixture in the fridge and let it rest a minimum of 30 minutes.

3. Cook in a lightly oiled frying pan on the stovetop over medium heat. using a soup spoon, scoop one spoonful of the mixture. Flip the patty when the bottom side is cooked. flatten the burger, and cook the opposite side. flip once more top make sure the burger is fully cooked throughout.

4. Serve on a burger bun with toppings you like, or with barley or rice.

Dill & Chickpea Burger patties

These simple chickpea and dill burgers take no time to put together, are budget friendly and freeze beautifully. Win-win-win!

There’s something wonderfully comforting about a meal that’s simple, wholesome, and endlessly adaptable—and these veggie patties check every one of those boxes. Crafted from everyday ingredients and brimming with natural flavour, they’ve become a quiet hero in my kitchen. Whether tucked into a bun, layered over greens, or enjoyed on their own with a favorite dip, they bring a gentle, satisfying warmth to any meal.

Dinner the kids will love!

One of the things I love most about these patties is how beautifully they freeze. I often double the batch, sand freeze the rest for another day. When life gets busy (as it always does), there’s something reassuring about knowing a nourishing lunch or dinner is waiting in the freezer, ready to crisp up in just a few minutes. It’s meal prep made easy—and delicious.

You have to try these. They’re delicious!

Their versatility is truly a delight. You can season them boldly or keep them mild, fold in herbs from the garden, or add a touch of spice for extra personality. They play well with all sorts of toppings and sauces, making it easy to tailor each serving to your mood. My kids love them so much that they sometimes ask for these instead of meat burgers, which always makes me smile.

Wholesome ingredients are at the heart of this recipe, and that’s part of what keeps them in our regular rotation. They’re made of real, recognizable foods that leave you feeling nourished rather than weighed down. And if you’re cooking for a plant-based household, or simply want more vegan-friendly options, you can easily swap the eggs for a flax egg without sacrificing texture or flavour.

Whether you’re preparing them for busy weeknights, slipping them into lunchboxes, or serving them at an easygoing weekend gathering, these patties shine. Simple, nourishing, and budget friendly — Enjoy them fresh, freeze them for later, these are the patties you’ll want to have on hand!

These chickpea dill burgers are a simple, wholesome meal that the whole family will enjoy. Packed with protein-rich chickpeas and fresh dill, they’re nourishing and perfect for a quick weeknight dinner. Easy to prepare with just a few wholesome ingredients, these burgers come together in minutes and hold their shape beautifully. Kids will love the mild, fresh flavour and the satisfying texture, making them a great way to sneak in extra veggies without any fuss. Serve them on a bun or over a salad for a healthy, tasty meal everyone will ask for again!

Here’s the recipe!

Ingredients:

2 eggs, (flax-egg work too, if you’d like take make these vegan.)

1 cup of chickpeas

1/2 cup all purpose flour

2 tsp dill, fresh or dried

1 tsp salt, I like using kosher salt

1 tsp garlic powder

Instructions:

1. In a food processor, add all ingredients in the listed order, Mix well.

2. Put mixture in the fridge and let it rest a minimum of 30 minutes.

3. Cook in a lightly oiled frying pan on the stovetop over medium heat. using a soup spoon, scoop one spoonful of the mixture. Flip the patty when the bottom side is cooked. flatten the burger, and cook the opposite side. flip once more top make sure the burger is fully cooked throughout.

4. Serve on a burger bun with toppings you like, or with barley or rice.