Allow me to introduce you to an actually delicious healthy pumpkin bread, made with 100% whole wheat flour, sweetened with only maple syrup, and baked with extra-virgin olive oil. Don’t be fooled; it’s not what you think. This loaf cooks up incredibly moist and fluffy. It’s just sweet enough! The pumpkin and pumpkin pie spice (a whole tablespoon!) are complemented, not overpowered, by the subtly sweet maple syrup. And it’s so easy and fast to prep with one bowl – no mixers required!

My entire family was surprised to realize we prefer this not-too-sweet, healthy pumpkin bread to the more traditional, sweet, cake-like treat you usually find! And I feel good about serving it as a healthy option for breakfast or snacks to my children (and myself!). I mean, it even has vegetables in it, right?

If you know me, you know I love olive oil in almost anything, and that includes baked goods. From banana bread to lemon cake to blueberry muffins, extra-virgin olive oil can add an earthy depth to the flavor of your favorite treats. And we all know it can be a healthier option, low in saturated fats and unrefined!

...GET THE RECIPE for Healthy Pumpkin Bread (made with whole wheat, olive oil, and maple syrup)!

These Oatmeal Butterscotch Cookies with Walnuts are the perfect way to ease into fall baking. The sweet, caramel-ey flavor of butterscotch is so good in an oatmeal cookie – much better than raisins in my opinion. The walnuts add the perfect crunch, but can be left out if you prefer. I like to keep any leftover cookies in my freezer – they’re absolutely delicious cold, but can be warmed in the microwave for a quick and easy treat with coffee or tea on a crisp day!

My brother-in-law brought a batch of these last time he visited and I immediately knew I had to share this recipe with you all. I’m not usually drawn to an oatmeal cookie personally, but these really are special. You’re going to love them – and thanks, Daniel, for sharing this recipe with us!

These oatmeal butterscotch cookies were a wonderful thing to celebrate my kids starting school (worthy of celebration for many reasons, including my ability to get back into the swing of getting new recipes to you!).

And if you need a nut free version, you can absolutely omit the walnuts in this recipe. This is perfect for packing as a nut-free treat for lunch, for schools with such rules.

...GET THE RECIPE for Oatmeal Butterscotch Cookies with Walnuts!

These mini blueberry scones are such a fun and delicious treat! If a blueberry muffin, a southern-style biscuit, and a bakery scone were able to somehow combine forces, this would be the result. These are buttery and soft, with pops of sweetness from the fresh blueberries (though you can use frozen if you want). And because they are small in size, this batch makes a ton (more than three dozen!) that you can easily stash in your freezer for when the mood strikes!

Fair warning: scones can be a bit finicky to make. The dough tends to be both dry and sticky at the same time and can be kind of hard to shape. But the good thing? This batch makes a TON (so your hard work will be rewarded with sooooo many mini scones!). And they’re kind of fun in a messy way!

And regardless of how the scones look in the end, these end up being so delicious. Similar to biscuits, you can gather any scraps that didn’t quite shape up well, reform them, and reshape them.

I love making a batch of these and keeping them in my freezer for when the mood for a blueberry scone strikes.

...GET THE RECIPE for Mini Blueberry Scones!

Kourabiedes (kourambiethes) are one of the most delicious Greek cookies, perfect for Christmas time (to me, they look like little snowballs!). Simple butter cookies with plenty of chopped, toasted almonds in the dough are baked with a festive whole clove in the center, then piled with powdered sugar for a deliciously simple, melt-in-your-mouth, classic Greek Christmas cookie.

This is my grandmother, Aggie’s, recipe, and it’s extremely simple. Some other recipes for Kourabiedes have egg, vanilla, baking soda, and other ingredients you find commonly in cookie recipes. Some recipes also include rose water or orange blossom water.

My grandmother’s recipe is more like a shortbread, with only five ingredients – butter, powdered sugar, flour, almonds, and whole cloves. It makes for a delicious texture that’s somewhere in-between melt-in-your-mouth and satisfyingly crumbly, the warm flavor and aroma of the clove imbued throughout.

Kourabiedes are popular Greek Christmas cookies, but also are made for other festive occasions like weddings. My Aunt Viki made them for my bridal shower years ago, and as the family expert in Greek cooking and recipes passed down from my grandmother, I consulted heavily with her on this recipe.

...GET THE RECIPE for Kourabiedes (Greek Butter and Almond Cookies)!

Introducing a fall twist on a decadent classic: Pumpkin Chai Tiramisu! This easy recipe features pumpkin puree added to the cream mixture, and ladyfingers dipped into chai concentrate instead of espresso (and a bit of spiced rum if you’re so inclined!). This autumn-inspired pumpkin tiramisu is perfect for all your fall gatherings, and – dare I say it? – an excellent alternative to pumpkin pie for Thanksgiving dessert (especially because it can be made a day or two in advance). The mascarpone cream mixture also happens to be egg-free, and no baking required!

If you’re looking for a festive fall dessert to add to your repertoire, look no further! Pumpkin chai tiramisu is perfect for any occasion – Thanksgiving, halloween, Christmas, or any time that fall baking mood strikes.

But here’s the thing about tiramisu – there’s no actual baking involved. At all. I’m all about a no-bake dessert! And since it can be made in advance (and is actually BETTER if served after 24 hours or so), you’ll be thrilled at how easy and stress-free, yet impressive, this tiramisu is.

...GET THE RECIPE for Pumpkin Chai Tiramisu!

These Irish Soda Bread Scones are mini versions of the favorite Irish recipe, with a twist. Orange zest, raisins or currants, and caraway seeds are added, part whole wheat flour is used, and they’re brushed with a mixture of orange juice and butter before baking. You’ll love these delicious soda bread scones with tea or coffee or for breakfast, and they’re freezable so you can have one at a moment’s notice!

Traditional Irish soda bread doesn’t really contain any “stuff,” aside from perhaps some raisins or currants, so you can go ahead and consider this a blasphemous recipe. But these are a super fun, miniature way to enjoy a twist on the traditional recipe, perfect for St. Patrick’s Day!

This recipe allows the raisins/currants, caraway seeds, and orange zest to soften up a bit in orange juice before adding to the mixture, allowing the flavors to bloom and everything to soften. The soaking liquid from that wonderful mixture is mixed with butter and brushed on top of the scones before baking. It’s a bit of an extra step that is so worth it!

Let’s get to it.

Why is it called “soda bread,” anyway?

...GET THE RECIPE for Irish Soda Bread Scones (with raisins, orange, and caraway)!

Have you ever had Spicy Hot Chocolate? If not, you’re in for a treat! This homemade hot chocolate has just a pinch of cayenne pepper, which adds a hint of spiciness without being overpowering and complements the chocolate flavor. It’s sweetened with brown sugar rather than white for a more molasses-like flavor. You’ll love this sweet and spicy treat!

This recipe is inspired by Mexican hot chocolate, which is spiced with cinnamon, chili powder, cayenne, and vanilla. This simpler version only adds the cayenne for a bit of a kick without having to raid your entire spice cabinet.

After seeing the movie Chocolat years ago, I was really excited to try spicy hot chocolate made with red pepper. The main character serves it to the grumpy customer (Judi Dench) and it immediately uplifts her spirit. It’s currently mid-winter in New England – I could certainly use something to lift my spirits!

I find adding just a little pinch of cayenne pepper to each serving is enough. It complements the sweetness and richness of the chocolate without overpowering it. Though you can certainly add more if you want to.

...GET THE RECIPE for Spicy Hot Chocolate with Cayenne Pepper!

These Peppermint Sparkle Sugar Cookies are the cool, minty holiday cookie you’ve been looking for. Just whip up a simple sugar cookie mix, coat in crushed peppermints and white sugar, and bake! One bowl, no chilling, and a special trick to make these peppermint cookies perfectly circular. Perfect for anytime during the holiday season, and the perfect cookie to leave for Santa.

You can use crushed peppermint candies for these peppermint cookies – easily crush round peppermints or candy canes yourself, or buy them pre-crushed (I found crushed peppermint at HomeGoods, but you can also get them on Amazon).

A simple sugar cookie with crushed peppermint candy both in the dough and rolled on the outside, along with sparkly white sugar, these cookies have an awesome crunch, festive color, and refreshing flavor.

Let’s get to it!

Ingredients needed

• Crushed Peppermint – from candy canes, peppermint candies, or pre-crushed peppermint.
• Flour
• Butter – I prefer salted but unsalted will also work.
• Sugar
• Egg
• Salt
• Baking Powder

How to make Peppermint Cookies

Cream together the butter and sugar, then add the egg.

...GET THE RECIPE for Peppermint Sparkle Sugar Cookies!

Fresh Ginger Date Cookies are the perfect cookie for Christmastime, or anytime! Made with fresh ginger, which adds a zingy spiciness to it, along with powdered ginger, lots of dark molasses, and chopped chewy, gooey dates, these cookies have a lot of really interesting flavors happening. They’re coated with turbinado sugar which adds a gorgeous sweet, sparkly coating and a delightfully crunchy texture.

If you’re looking for a unique, easy cookie recipe to add to your repertoire, look no further than these fresh ginger and date cookies. You’ll be surprised at how much flavor can be packed into an innocent little cookie! With the fresh, spicy ginger, chewy and sweet dates, and warm, smoky molasses, these cookies are anything but ordinary.

I like making these year-round, but they’re especially festive around the holidays. I’ve got a batch in my freezer right now just waiting to make an appearance at a Christmas party in a few weeks… and it’s taking all my self control to not dive in and grab one (or four) to much on right now!

These are healthier than many other cookies since they use half the amount of sugar than your average cookie.

...GET THE RECIPE for Fresh Ginger Date Cookies!

This super moist Apple Cake is studded with fresh diced apples throughout, bursting with spiced cinnamon and nutmeg flavor. With Mediterranean inspiration, this rustic cake features extra-virgin olive oil and Greek yogurt for a healthier option. Apple cider is reduced for concentrated apple flavor, used both in the batter and mixed with honey and spices for a finishing glaze.

Inspired by Milopita, or Greek Apple Cake, this cake features the Mediterranean standards for baking – extra-virgin olive oil and Greek yogurt, which both add healthy fat and protein to the mix. The rustic Italian apple cake Torta di Mele also uses extra-virgin olive oil in the batter. The earthy, rich flavor of the oil is so lovely with the sweet apples. This cake is healthy enough for breakfast with hot coffee, but delicious enough for a rustic dessert!

Not only that, but the oil add tons of moisture to the cake. Because olive oil stays liquid at room temperature, using it instead of butter in cakes and quick breads leads to a result that stays moist in texture for days at room temperature.

If you’ve been following my blog for a while, you know that I have an armada of baked goods that use olive oil in them (see below).

...GET THE RECIPE for Spiced Apple Cake with Cider Honey Glaze!

Olive Oil Zucchini Bread is SUPER moist, made healthier with more than two cups of zucchini, Greek yogurt, and part whole wheat flour. Using oil in Zucchini bread helps keep it moist for days left on the counter and creates a great texture and flavor. This is a great way to use up any zucchini (or summer squash) you have in your garden, and it’s the perfect way to have veggies, whole grains, and healthy fats for breakfast! You’ll love this delicious Mediterranean twist on a classic.

Baking with olive oil is one of my favorite things. You’d be surprised by how the earthy flavor of the oil pairs really well with some more traditionally sweet things. I use it to bake a super moist banana bread, and even in cakes.

When I went away for the weekend and came back to a literal mountain of zucchini in my garden, I knew what must be done. Olive oil zucchini bread! And with so much zucchini, I wanted to pack as much into the bread as I could without making the batter too watery.

By removing some of the water from the grated zucchini before stirring it into the batter, and topping the loaf with a little more, you can use up to 2 ½ cups of grated zucchini in the loaf.

...GET THE RECIPE for Olive Oil Zucchini Bread!

This Lemon Olive Oil Cake is a real treat, baked with extra-virgin olive oil, which not only is a healthy fat but a delicious flavor to bake with resulting in an incredibly moist cake! The easy prep of an olive oil cake is the best part. All you need is one bowl, a whisk (no mixer required!), and a few ingredients including fresh lemon juice and zest.

I’ve been making lemon olive oil cake for years and I can’t wait to finally share it with you! It’s my go-to dessert. My cardamom spiced orange olive oil cake is a big hit around the fall and holidays, so I wanted to share another olive oil cake perfect for warmer weather or Easter dinner.

The olive oil makes this cake stay moist for days, so it’s perfect to make ahead of time. With a light, refreshing taste from the lemons, it’s a crowd-pleaser that isn’t too heavy or rich.

It’s hard to mess up an olive oil cake. There’s no butter to soften, no electric mixer required, no frosting to make (just a dusting of powdered sugar if you want), and you probably already have all the ingredients you need.

...GET THE RECIPE for Lemon Olive Oil Cake!

This green smoothie is truly delicious – I promise, you’ll actually look forward to eating it and your body will thank you for it! This green smoothie is packed with spinach and even cucumber, but balanced with the two things bitter greens need most: fat and sugar. Bananas, pineapple, apple, and mango add vital sweetness and tons of nutrition, and a little avocado adds a vibrant green color as well as healthy fats.

Since splurging on a Vitamix blender, I can’t seem to stop making smoothies. And these green smoothies are my favorite kind to make – I’ve been having one in the morning every day for the past couple weeks and I can’t tell you how energetic and healthy it makes me feel! The boost of energy is similar to having a cup of coffee.

My secret to the BEST green smoothie ever: fat and sugar. Bitter green veggies NEED them. It’s why I roast brussels sprouts with bacon and maple syrup, and why I massage kale salad with a sweet maple and olive oil vinaigrette. Fat and sugar balance out the bitter flavor of green veggies. And when you’re enjoying a smoothie, bitter is the last thing you want!

...GET THE RECIPE for A Truly Delicious Green Smoothie!

These are the Pumpkin Oatmeal Cookies of your dreams, loaded with chocolate chunks and tart dried cranberries, sweetened with maple syrup and packed with warming cinnamon and pumpkin spice. As an added bonus, these pumpkin cookies are healthy(!), made with 100% whole grains and no refined sugar in the batter. You don’t even need an electric mixer. Just one bowl and a whisk and you’re good to go!

I love making a batch of these pumpkin oatmeal cookies practically every week in the fall. You can stick them in your freezer to last longer if you want, though they never last that long in my house!

These are just the perfect fall cookie recipe. Between the pumpkin, warming cinnamon and other spices, maple syrup, and cranberries, you’ve got almost everything there is to love about fall in one cookie. And if you love these, you’ll love these oatmeal butterscotch cookies with walnuts, too.

And because they’re made with oats and whole wheat flour, they’re completely whole grain. Aside from the chocolate chunks, these cookies are also refined sugar free since they’re sweetened with maple syrup. And also, pumpkin is a healthy vegetable.

...GET THE RECIPE for Pumpkin Oatmeal Cookies with Cranberries and Chocolate Chunks!

This Rainbow Fruit Pizza is a yummy make-ahead dessert recipe featuring natural rainbow colors in healthy fruit, on top of a sugar cookie crust with cream cheese frosting! This is the perfect natural rainbow recipe to celebrate Pride, or for any occasion that demands rainbows for an extra fun and delicious treat without food dye – it’s great for a summer potluck or party!

It’s Pride month! I’ve seen a ton of fun rainbow cakes, rainbow cupcakes, rainbow cookies, and other colorful treats, but I wanted to make a fun recipe to celebrate Pride featuring natural rainbow colors, rather than relying on food dye.

Enter: RAINBOW FRUIT PIZZA! A gorgeous spectrum of ALL the colors of the rainbow decorated in concentric circles on top of a cream cheese frosted sugar cookie crust. And yes, it’s just as delicious (and fun to make!) as it sounds!

I made this recipe specifically to celebrate Pride month, which is celebrated during the month of June to celebrate love in all forms, commemorate the Stonewall Uprising, and recognize the impact that members of the LGBTQ community have had around the world.

...GET THE RECIPE for Rainbow Fruit Pizza with Sugar Cookie Crust!

This Chia Seed Pudding recipe features fresh (or frozen) strawberries but you can use any kind of fruit you want for this healthy, refined sugar free and make-ahead breakfast, snack, or even dessert! Chia seeds gel up to make a pudding-like consistency that’s similar to tapioca. And since chia seeds are so healthy, this is a guilt-free dessert recipe that’s vegan, dairy free, whole30, and paleo optional!

When combined with liquid, chia seeds gel up and turn to the texture of pudding, similar to tapioca. This recipe is sweetened only by strawberries and a little bit of maple syrup and vanilla extract, and tastes like a delicious mixture of strawberry ice cream and tapioca pudding. While it takes at least 4 hours to set, the hands-on time is only 5 minutes, and it’s so easy to make this in advance since it lasts for up to 5 days in the fridge.

Health benefits of chia seeds

Chia seeds are one of those amazing superfoods with multiple health benefits.

They are high in Omega-3s, fiber (mostly heart-healthy soluble fiber, which results in the gel-like consistency), calcium, plant-based protein, magnesium, and other nutrients and minerals.

...GET THE RECIPE for Strawberry Chia Seed Pudding!

This Norwegian Waffles recipe, or Vafler, are heart-shaped and decadent, flavored with cardamom. They’re perfect for breakfast on Valentine’s day or Christmas morning, and they freeze well for making them in a large batch. I love serving them with Norwegian gjetost (brunost) cheese and lingonberry or raspberry jam for a delicious Scandinavian breakfast!

These are a tradition for my family on Christmas morning for as long as I can remember. I usually only make them once a year for a special treat, and this year I was able to snap a few photos so I can finally share this family recipe with you – just in time for Valentine’s day (perfect, since they’re heart-shaped!).

Norwegian Waffles are rich, dense, fragrant, and absolutely delicious. If you’ve never had them, they’re not similar in any way to Belgian waffles. While Belgian waffles are light and fluffy, these waffles are quite dense and rich. They’re flavored with vanilla and cardamom, a floral and aromatic spice common in Scandinavian baking.

This recipe makes a large batch of waffles, and since they freeze beautifully, you’ll likely be able to enjoy them for at least a couple weeks after making them.

...GET THE RECIPE for Norwegian Heart Waffles (Vafler)!

This Maple Cinnamon Pudding takes 10 minutes to make and tastes just like a snickerdoodle cookie in pudding form! It’s refined sugar free, sweetened only with maple syrup, and is a perfect gluten-free make ahead dessert. It comes out luxuriously thick and creamy every time and is so easy to make from scratch!

I originally shared this recipe in June, 2015 on my blog with a big announcement: that we were moving from Salem, MA to Austin, TX. And so it only seemed appropriate to revamp this post with new photos, improved instructions, and a similar announcement…

We’re moving back to New England! More specifically, to Rhode Island. In March! We’ve been busy packing, our house is being listed this week, and things have been generally a bit crazy over here. But we are over the moon excited to bring our little family up to the land of seasons and stuff our faces with as much seafood as possible.

And what better way to celebrate a New England homecoming than with a recipe heavy on pure maple syrup?

...GET THE RECIPE for Maple Cinnamon Pudding!

Pumpkin Pudding is made from scratch on the stovetop in only a few minutes! Similar to custard, it tastes like pumpkin pie but lighter, cooler, and creamier, making it the ideal dessert for after a heavy meal (like Thanksgiving). Best of all- you can make it ahead of time for a fuss-free dessert recipe everyone will love! I like layering it with crumbled gingersnaps and topping with whipped cream.

Is it blasphemous for me to suggest skipping pumpkin pie for Thanksgiving in favor of this pudding? Maybe. But honestly, I almost never have room for heavy pie after stuffing my face with turkey, stuffing, mashed potatoes, and gravy.

This pumpkin pudding has all the taste of pumpkin pie but the cool, creamy, light texture is so good after a big meal. And it’s a delicious sweet treat any time- not just on Thanksgiving!

You only need 15 minutes to whip up a batch of this pumpkin pudding, and then just refrigerate it (for at least two hours) until you’re ready to eat.

...GET THE RECIPE for Pumpkin Pudding from Scratch!

This cold brew iced coffee with honey and milk is a wonderful way to enjoy a refined-sugar free coffee! The coffee is brewed very strong, so it won’t taste watered down from the ice, the honey simple syrup, or the whole milk. I promise you won’t miss the cream and sugar!

I can’t believe it’s taken me this long to hop on the cold brewed iced coffee bandwagon. THIS IS AMAZING and I don’t think I’m EVER going to drink iced coffee any other way.

Cold brewed iced coffee is smooth, delicious, and bold. Because it’s never heated up, it doesn’t taste burned or bitter. And when whole milk and honey are added, you have a delicious, refreshing treat that’s refined-sugar free!

I usually drink my coffee black, but there’s something about iced coffee that just begs for some sweetness and creaminess. I love how milk and honey help lighten this up, as an alternative to more traditional cream and sugar.

Why cold brew coffee is superior for iced coffee

Nothing is more tragic than walking into a restaurant, ordering iced coffee, and having the server whip up an impromptu iced coffee by pouring hot coffee over ice.

...GET THE RECIPE for Cold Brew Iced Coffee with Honey and Milk!

These vegan, healthy, no-bake Gingerbread Energy Balls are the perfect guilt-free way to get that spicy, warming flavor of gingerbread during the holidays! They’re flavored with lots of warming spices and sweetened naturally with raisins and dates, with just a hint of molasses. And the pecans add a perfect crunch along with plenty of nutrients!

The other day I got a hankering for ginger cookies. Soft, chewy ginger cookies, specifically. And I made some, and they were delicious.

But as much as I love cookies during the holiday season, I also don’t like feeling bloated and sluggish all the time from all the sugar, butter, and flour in them. I’ve gotta have energy for all the magic that the holiday season has to offer!

So here’s a healthy compromise- gingerbread energy balls! They’re 99% naturally sweetened from just dates and raisins. And they have just a hint of molasses for that warm, deep flavor you love about gingerbread.

With lots of warming spices, including ginger, cinnamon, allspice, and cloves, you’ll get that gingerbread fix without all the guilt (and sluggishness) this holiday season.

...GET THE RECIPE for Gingerbread Energy Balls!

I’m so excited to share this delicious recipe for Dutch Butter Cake (aka Boterkoek). It’s a dense, cookie-like cake, with the most addictive chewy edges, similar to shortbread in that it uses LOTS of butter and no leavening. This version makes two cakes – so you can give one to a friend or stash one in your freezer for later. It’s flavored with both almond extract AND vanilla extract and uses salted butter for a simple but perfect salty-sweet, buttery flavor.

I was reminded about this recipe when I got a surprise batch in the mail from my cousin last December. My Aunt Viki (and my go-to cooking expert) has been making this butter cake for as long as I can remember. She originally got the recipe for “Dutch Almond Coffee Cake” from a local magazine from Amherst, NH.

But whether you call it butter cake, coffee cake, or Boterkoek (its Dutch name), this delicious almond-flavored dessert is like nothing you’ve ever had.

It’s dense and chewy like a cookie, and it’s like a softer shortbread. It reminds me of marzipan in flavor, and you bake and slice it like a cake.

...GET THE RECIPE for Dutch Butter Cake (Boterkoek) with Almonds!

I have so much love for this recipe for Cranberry Orange Biscotti, made with FRESH cranberries instead of dried! They’re flecked with fresh orange zest, with a crumbly and hearty texture from chopped almonds. And they freeze beautifully, so you can take one (or five) out when you want to enjoy them with a cup of tea or coffee, or if you have guests over.

Homemade biscotti are easy to make, but do take a little bit of time to complete, since you have to bake them twice. And since they store really well for a few days after baking (or in the freezer for a few months), it’s so worth the time investment.

If you end up with any leftover fresh cranberries from making fresh cranberry sauce for Thanksgiving, this is a perfect way to use them up. They add a tart flavor and beautiful color to the cookies, along with fresh orange juice and zest and lots of almonds.

And these cookies aren’t that bad for you- there’s only a half cup of sugar in the whole batch, and the addition of almonds adds protein and healthy fats to the mix!

...GET THE RECIPE for Cranberry Orange Biscotti!

I love these healthy pumpkin pancakes, made with whole wheat flour and no refined sugar! They use a WHOLE CAN of pumpkin, so it’s a great way to enjoy a healthy vegetable for breakfast, and you don’t have to worry about using the leftover pumpkin puree. Freeze the leftovers to pop in the toaster or microwave on busy mornings!

When was the last time you had vegetables with breakfast? BESIDES hash browns? Can’t remember? Me either. Until these pumpkin pancakes.

One of my favorite things about these pancakes is that they use the WHOLE CAN of pumpkin puree, which means a) you don’t have to scramble to use the leftover puree before it goes bad, and b) you get more nutrients from this super healthy vegetable per serving!

These healthy pumpkin pancakes are also made with whole wheat flour and contain no refined sugar, so you can feel great about eating these every morning in the fall. Which I plan on doing. They’re also great for toddlers and baby led weaning.

How to make pumpkin pancakes

Just mix together the wet ingredients, including pumpkin puree, eggs, milk, yogurt, and butter, with the spices.

...GET THE RECIPE for Healthy Pumpkin Pancakes!