Healthy Fall Desserts | Inspired by Starbucks

Healthy Fall Desserts | Inspired by Starbucks

Skip the Strabucks bakery items and try these healthier versions instead! Detailed recipes listed below along with substitution options.
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Pumpkin Bread
-1 1/2 Cups Flour (Whole wheat/Gluten free/Oat/Buckwheat)
-1 Tsp Baking Soda
-1/2 Tsp Baking Powder
-3/4 Tsp Cinnamon
-1/4 Tsp Cloves
-1/2 Tsp Ginger
-1/4 Tsp Allspice
-1/2 Tsp Salt
-4 eggs or 5 egg whites
-1/3 Cup Coconut Sugar
-3/4 Cup Pumpkin Puree
-3/4 Cup Coconut Oil
-1/4 Cup Pumpkin Seeds
1. Beat Wet ingredients and Coconut Sugar with an electric mixer
2. Add to dry ingredients and fold in
3. Pour in Bread pan and top with Pumpkin Seeds
4. Bake for 40-50 Minutes at 350

Mini Apple Pies (Inspired my @Marensdelights on instagram)
-9-10 Tbsp Oat Flour
-1 Tbsp Ground Flaxseed
-1/4 Tsp Salt
-1 1/2 Tbsp Unsweetened Applesauce
-1 Tbsp Coconut Oil
-Sprinkle of coconut sugar
Mix and form dough to fin muffin tins, Bake for 5-7 minutes at 375
-2-4 Apples
-4 Tbsp Lemon Juice
-1/2 Tsp Apple Pie Spice
-1/4 Tsp Ginger
-1/2 Tsp Coconut Sugar
Slice apples into chunks and toss with the rest of the ingredients. Add Apple Mixture into the crusts and bake for another 5-7 minutes at 375.

Pumpkin Muffins
-2 Cups Flour (Whole Wheat/Gluten Free/Oat/Buckwheat)
-1 Cup Coconut Sugar
-1/3 Cup Coconut Oil
-1 Cup Pumpkin Puree
-2 eggs or 3 egg whites
-1/4 Cup Almond Milk
-2 Tsp Pumpkin Pie Spice
-1/4 Tsp Salt
-1 Tsp Baking Soda
1. Combine all ingredients into a bowl and beat with an electric mixture for 1-2 minutes or until fulling combined
2. Spray Muffin tins with Coconut Oil or add liners
3. Add 1 1/2-2 Tbs of the batter into each tin
4. Bake for around 15 minutes at 350

For vegans: can substitute eggs with flax eggs
For allergies: Feel free to substitute any ingredients with your allegory friendly alternative. (Example: I used Gluten free flour and they turned out perfectly fine)

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