🎃 Pumpkin Cheesecake Bars (Vegan, Dairy-Free, Dreamy)

There’s something about pumpkin desserts in late November that feels a little magical. The afternoons get darker, the house feels cozier, and suddenly you’re craving something sweet, warm, and spiced — something you can slice and share or quietly enjoy when the kids are finally asleep.

These Pumpkin Cheesecake Bars give you all of that. They’re silky, creamy, lightly sweet, and surprisingly wholesome. The crust is made from nuts and dates, the filling is a blend of pumpkin and vegan cream cheese, and the whole thing comes together in that perfect balance of cozy and elegant. It’s the kind of dessert that feels at home at a Friendsgiving, a Thanksgiving table, or a simple Sunday afternoon.

🍂 Why You’ll Love These Bars

• Completely vegan and dairy-free

• Naturally sweetened with maple syrup + Medjool dates

• Extra silky thanks to Kite Hill cream cheese and optional soaked cashews

• A no-fuss crust (press, bake, done)

• The perfect fall dessert to make the day before entertaining

• Kid-approved and adult-obsessed

✨ Ingredients

Crust

• 1 ½ cups raw almonds or walnuts

• 1 cup Medjool dates, pitted

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

• Pinch of salt

Pumpkin Cheesecake Filling

• 1 cup pumpkin purée

• 1 cup vegan cream cheese (Kite Hill works beautifully)

• ½ cup soaked cashews (optional — makes it extra thick and silky)

• ⅓ cup maple syrup

• 2 tablespoons melted coconut oil

• 1 teaspoon vanilla extract

• 1 ½ teaspoons pumpkin pie spice

• ½ teaspoon cinnamon

• Pinch of salt

🍁 How to Make Pumpkin Cheesecake Bars

1. Prepare the Crust

Add almonds (or walnuts), Medjool dates, maple syrup, vanilla, and salt to a food processor.
Blend until the mixture sticks together when pressed between your fingers.
Press firmly into the bottom of an 8×8 pan lined with parchment.
Bake at 350°F for 10 minutes to set.

2. Make the Filling

Blend pumpkin purée, Kite Hill cream cheese, soaked cashews, maple syrup, coconut oil, vanilla, pumpkin pie spice, cinnamon, and salt until completely smooth.

3. Assemble + Bake

Pour the filling over the crust.
Tap the pan lightly on the counter to smooth the top.
Bake at 350°F for 28–32 minutes, or until the center is mostly set with a slight jiggle.

4. Chill & Slice

Cool completely, then chill in the fridge for at least 3 hours (overnight is even better).
Slice into bars and enjoy.

🍂 Tips & Variations

• No cashews? Skip them — it still turns out creamy.

• Make it gluten-free: It already is!

• Make ahead: These get even better on day two.

• Swirl it: Add two tablespoons of cream cheese on top before baking and drag a knife to create a swirl effect.

🍰 Serving Suggestions

Serve chilled with:

• A drizzle of maple syrup

• A sprinkle of cinnamon

• Coconut whipped cream

• Or nothing at all — they truly shine on their own

🤎 Storing

Store leftovers in the fridge for up to 5 days or freeze for up to 1 month.

There’s something special about sharing a dessert that feels both nostalgic and new. I hope these bars bring a little extra warmth into your kitchen — and maybe even become one of those recipes you come back to year after year. 🍂✨

Baked Butternut Squash Mac & Cheese (Vegan + Cozy + So, So, SO Good)

There is truly nothing better than a cozy fall pasta dish, and this baked butternut squash mac & cheese might be one of the best things to come out of my kitchen this season. It’s creamy, slightly sweet from the squash, melty thanks to the vegan cheese, and topped with the most perfect golden breadcrumb crust. Comfort food, but softened and lightened in that very Kelly’s Green Kitchen way.

The best part? It’s completely dairy-free, kid-approved, and secretly packed with veggies — the kind of dinner that tastes indulgent but still feels nourishing.

I used Violife cheddar because it melts better than any vegan cheese I’ve ever tried, and Brami’s high-protein pasta, which gives this dish extra staying power (and a little protein boost for the kids). Together, they make the dreamiest, creamiest, coziest fall mac & cheese.

Make this for a weeknight dinner, a cozy Sunday afternoon, or a tuck-yourself-in kind of meal. It’s even better the next day.

Ingredients

For the sauce

• 2 cups cubed butternut squash (fresh or frozen)

• 1 cup unsweetened oat milk

• ½ cup veggie broth or water

• ½ cup vegan cheddar shreds (I use Violife)

• ¼ cup nutritional yeast

• 1 tablespoon vegan butter

• 1 teaspoon salt

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon lemon juice

• Fresh parsley for garnish

For the pasta

• 12 oz pasta (I use Brami high-protein pasta)

Breadcrumb topping

• ¾ cup panko breadcrumbs

• 2 tablespoons vegan butter, melted

• 1 tablespoon nutritional yeast

• Pinch of salt

• Optional: paprika or Italian seasoning

Instructions

1. Cook the squash

Bring a small pot of water to a boil. Add cubed butternut squash and cook 10–12 minutes until very soft. Drain.

2. Blend the sauce

In a blender, combine the cooked squash, oat milk, broth/water, vegan cheddar, nutritional yeast, vegan butter, salt, garlic powder, onion powder, and lemon juice.
Blend until completely smooth and creamy.

3. Cook the pasta

Boil pasta in salted water according to package instructions. Drain (do not rinse).

4. Toss it together

Return pasta to the pot and pour in all the butternut squash cheese sauce. Stir well. Taste and adjust salt.

5. Make the breadcrumb topping

In a small bowl, mix panko, melted vegan butter, nutritional yeast, and a pinch of salt.

6. Assemble + bake

Preheat oven to 375°F.
Transfer the mac & cheese to a baking dish and spread evenly.
Top with the breadcrumb mixture.
Bake for 15–20 minutes, until golden on top.
For extra crispiness, broil 1–2 minutes at the end (watch closely!).

🌿 Tips & Variations

• Add peas or broccoli before baking for an easy veggie boost.

• Use gluten-free panko + pasta if needed.

• For extra richness, add another tablespoon of vegan butter into the sauce.

• Make it ahead: assemble, cover, and bake when ready.

✨ Why You’ll Love It

• Creamy + dreamy without dairy

• A full serving of butternut squash

• Vegetarian, vegan, dairy-free

• Kid-friendly, adult-approved

• Freezer-friendly

• Perfect for fall and winter nights

💛 If you make this recipe…

Tag me over on Instagram @kellysgreenkitchen — I LOVE seeing your creations. And if you want more cozy vegan recipes, make sure you’re signed up for my newsletter!

🌶️ Cozy Veggie Chili (One Pot!)

There’s this funny little lull between fall chaos and holiday chaos — the sports schedules ease up, the afternoons get quieter, and the whole house feels weirdly calm for about five minutes. And honestly? That’s exactly when I want a big pot of something cozy simmering on the stove.

Enter: this Veggie Chili.

It’s hearty, warm, loaded with vegetables, and ridiculously easy to make. This is one of those meals that tastes like it cooked all day… but actually comes together in under an hour. Perfect for a weeknight when you need something simple, football Sunday, or those nights when you just want to curl up with a bowl of something warm.

And the best part? It’s flexible. Add more spice, keep it mild, load it with toppings, serve it with chips, cornbread, or a squeeze of lime — it’s your chili, your way.

🥕 What Makes This Chili Special

This isn’t a super-heavy chili. It has plenty of depth from warm spices, but the veggies keep it fresh and bright. A little trick I always use: blending a small portion at the end and adding it back in. It thickens everything up and gives you that classic chili texture without needing anything extra.

Plus — it reheats beautifully. Make a batch on Sunday and you’re set for a few nights.

🧅 Ingredients

• 2 tbsp extra-virgin olive oil

• 1 medium red onion, chopped

• 1 large red bell pepper, chopped

• 2 medium carrots, chopped

• 2 ribs celery, chopped

• ½ tsp salt, divided

• 4 cloves garlic, minced

• 2 tbsp chili powder

• 2 tsp ground cumin

• 1 ½ tsp smoked paprika

• 1 tsp dried oregano

• 1 (28 oz) can or 2 (15 oz) cans diced tomatoes

• 2 (15 oz) cans black beans, rinsed + drained

• 1 (15 oz) can pinto beans, rinsed + drained

• 2 cups vegetable broth or water

• 1 bay leaf

• 2 tbsp chopped fresh cilantro

• 1–2 tsp sherry vinegar, red wine vinegar, or lime juice

• Optional garnishes: cilantro, avocado, tortilla chips, vegan sour cream, cheddar, etc.

🍲 How to Make It

1. Sauté the veggies

Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, carrots, celery, and ¼ teaspoon salt. Cook for 7–10 minutes, until everything is soft and fragrant.

2. Add in the spices

Stir in the garlic, chili powder, cumin, smoked paprika, and oregano. Let them bloom for about 1 minute — this wakes everything up.

3. Simmer

Add the tomatoes, black beans, pinto beans, broth, and bay leaf. Bring the pot to a gentle simmer and cook for 30 minutes, stirring occasionally.

4. Blend a little (trust me)

Remove the bay leaf. Blend about 1½ cups of the chili (just the chili + a little liquid) and pour it back into the pot. This gives it the perfect texture.

5. Finish & season

Stir in the cilantro and a splash of vinegar or lime juice. Taste and adjust the salt — I usually add another pinch here.

6. Serve

Top with whatever you love: avocado, extra cilantro, lime, chips, vegan sour cream, shredded cheese… go for it.

🌮 Tips & Variations

• Want it spicier? Add a pinch of cayenne or diced jalapeño.

• Need it thicker? Blend a little more of the chili before adding it back.

• Looking for more veggies? Toss in zucchini, sweet potatoes, or corn.

• Meal prep tip: This chili gets better the next day as the flavors settle in.

❄️ Storing & Freezing

This chili keeps well for up to 4 days in the fridge and freezes perfectly for up to 3 months. Store in individual portions for easy lunches.

❤️ Final Notes

This is one of those recipes that just fits this time of year — calm kitchen, cozy vibes, and something warm on the stove before the holiday whirlwind begins. If you make it, tag me over at @kellysgreenkitchen_ — I love seeing your bowls!

🥬 Creamy Spinach Artichoke Risotto

You’re craving spinach artichoke dip… I got you. 💚

This creamy risotto has all the flavors of that classic party dip — garlic, onions, spinach, and artichokes — turned into an easy, cozy, one-pan dinner. It’s so simple, I can actually make it during what I lovingly call the “needy children hours” (somewhere between 5 and 7 p.m. in our house).

It’s creamy, lemony, and plant-based — the perfect comfort food that doesn’t require 12 ingredients or total silence in your kitchen.

🛒 Ingredients

Serves: 3–4
Time: 35 minutes
Vegan / Gluten-Free

• 1 tbsp olive oil (I use Graza 🌿)

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 cup arborio rice

• 3 cups vegetable broth (warm)

• 1 cup artichoke hearts, roughly chopped (jarred or canned, drained)

• 2 cups baby spinach, chopped

• ¼ cup vegan ricotta or cream cheese (Kite Hill or Treeline work beautifully)

• 2 tbsp nutritional yeast or vegan parmesan

• Zest + juice of ½ lemon

• Salt + pepper to taste

• Optional: red pepper flakes, fresh parsley or thyme

🍋 Instructions

1. Sauté the aromatics
   Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 5 minutes, until translucent. Stir in garlic and cook another 30 seconds until fragrant.

2. Toast the rice
   Add the arborio rice and stir for 1–2 minutes until the edges look glossy. This gives the risotto that classic nutty flavor.

3. Add broth gradually
   Pour in about ½ cup of warm broth at a time, stirring frequently. Let each addition absorb before adding more. Continue this process until the rice is creamy and tender — about 20 minutes total.

4. Add the veggies
   Stir in chopped artichoke hearts and spinach. Let the spinach wilt and the artichokes warm through.

5. Make it creamy
   Turn off the heat and fold in vegan ricotta, nutritional yeast, lemon zest, and lemon juice. Season with salt, pepper, and a pinch of red pepper flakes if you like a little kick.

6. Serve + enjoy
   Spoon into bowls, drizzle with olive oil, and top with fresh herbs or a sprinkle of vegan parmesan.

💚 Notes & Swaps

• If you don’t have arborio rice, you can use short-grain rice — just keep the broth warm and stir often for that creamy texture.

• For extra protein, add white beans or chickpeas near the end.

• You can use frozen spinach in a pinch (just squeeze out excess liquid).

• The vegan ricotta makes this dish extra silky — but a little vegan cream cheese or cashew cream works too.

🍠 Sweet Potato Pilaf with Baby Spinach & Roasted Shallots

If you know me, you know I’ll add roasted sweet potatoes to just about any fall dish — and this one might be my favorite yet. This pilaf is simple but special: toasted vermicelli folded into fluffy rice with roasted sweet potatoes, caramelized shallots, and baby spinach, all seasoned with a touch of warm allspice and fresh herbs.

It’s the kind of side that fits just as easily into a cozy Sunday dinner as it does a Friendsgiving table spread. Comforting, colorful, and completely plant-based.

Ingredients

Serves: 4–6

For the roasted vegetables

• 2 medium sweet potatoes, peeled and cubed

• 3–4 shallots, peeled and quartered

• 1 Tbsp Graza olive oil

• Salt and black pepper, to taste

For the pilaf

• ½ cup vermicelli noodles, broken into small pieces

• 1 cup long-grain rice (basmati or jasmine work best)

• 2 cups vegetable broth

• 1 Tbsp olive oil or vegan butter

• ¼ tsp allspice

• 2 cups baby spinach

• Salt and pepper, to taste

Optional add-ins

• ¼ cup chopped walnuts or pecans

• ½ cup chickpeas or white beans (for extra protein)

• Crumbled vegan feta

• Fresh parsley or thyme for garnish

Instructions

1. Roast the vegetables.
   Preheat oven to 400°F (200°C).
   Toss sweet potatoes and shallots with olive oil, salt, and pepper.
   Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and caramelized.

2. Toast the vermicelli.
   In a large pot, heat olive oil over medium heat. Add the broken vermicelli pieces and toast until golden brown, stirring constantly (watch closely — they brown fast!).

3. Add rice and spices.
   Stir in the rice and allspice, coating it lightly in the oil. Pour in the vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes (or until rice is fluffy and liquid absorbed).

4. Combine everything.
   Fluff the rice with a fork, then fold in the roasted sweet potatoes, roasted shallots, and baby spinach. The heat from the pilaf will wilt the spinach just enough.

5. Finish and serve.
   Taste and adjust salt and pepper as needed. Top with nuts, herbs, or vegan feta before serving.

Notes

• A pinch of allspice adds cozy warmth — don’t skip it!

• Add chickpeas or lentils for a heartier main dish.

• Reheats beautifully — just drizzle with a bit of olive oil before warming.

• Great make-ahead dish for entertaining or meal prep.

✨ Save this one for your next Friendsgiving or Sunday dinner — comforting, colorful, and guaranteed to impress.

🧡 Roasted Sweet Potato + Chickpea Tabbouleh

This salad is everything I love about fall cooking — a little warmth, a little freshness, and that perfect balance of comfort and color. It’s inspired by traditional tabbouleh, but with a Kelly’s Green Kitchen spin: roasted sweet potatoes and chickpeas meet lemony herbs and quinoa for a wholesome, gluten-free version that feels cozy enough for a fall dinner yet fresh enough for lunch all week.

I like to toss the roasted sweet potatoes in just after they come out of the oven — the heat gently softens the parsley and mint, and the dressing soaks right in. It gives everything that delicious, slightly caramelized flavor that makes you want seconds.

🌿 Ingredients

For the salad:

• 1 large sweet potato, peeled + diced

• 1 can (15 oz) chickpeas, drained + rinsed

• 1 tbsp olive oil

• Salt + pepper, to taste

• 1 cup cooked quinoa (instead of bulgur for a gluten-free option)

• 1 ½ cups finely chopped parsley

• ½ cup finely chopped mint

• 1 cup diced cucumber

• 1 cup halved cherry tomatoes

• 2 scallions or ¼ cup red onion, finely sliced

For the dressing:

• 3 tbsp olive oil

• Juice of 1 large lemon

• 1 clove garlic, grated

• 1 tsp Dijon mustard (optional)

• Salt + pepper, to taste

🥣 Instructions

1️⃣ Roast the veggies: Preheat oven to 400°F. Toss sweet potato + chickpeas with olive oil, salt, and pepper. Roast for 25–30 minutes, shaking halfway, until golden and crisp on the edges.

2️⃣ Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon, salt, and pepper.

3️⃣ Assemble the tabbouleh: In a large bowl, combine quinoa, parsley, mint, cucumber, tomatoes, and scallions. Add the roasted sweet potatoes and chickpeas while they’re still warm.

4️⃣ Toss & serve: Pour over the dressing and toss to coat. Serve warm, room temp, or chilled — it’s delicious any way.

💡 Tips

• Add vegan feta (I love Follow Your Heart) for a creamy bite.

• Sprinkle with sumac or za’atar before serving.

• For meal prep, store the dressing separately and toss just before serving.

✨ Why You’ll Love It

This salad has all the brightness of a summer tabbouleh with the warmth of roasted fall veggies — fiber-rich, plant-powered, and bursting with flavor. It’s one of those dishes that tastes even better the next day, and it looks so pretty on the table for a Friendsgiving spread.

Creamy One-Pot Gnocchi with Mushrooms, Onions & White Beans

The Story

This is one of those meals that just happened — I opened the fridge with no plan and somehow ended up with one of my favorite cozy bowls to date. A bag of gluten-free gnocchi, a handful of mushrooms, a can of beans, and some herbs that were hanging on in the crisper.

Twenty minutes later, dinner was done… creamy, herby, hearty, and so comforting. If you don’t like mushrooms — honestly, I can’t help you. 😌

What I love most about this one is that it’s all made in a single pan — no broth, no cream, no fancy ingredients. The starch from the gnocchi turns the sauce velvety on its own, the sage and parsley bring in that earthy fall flavor, and a spoon of vegan ricotta at the end (I used Kite Hill) makes it feel restaurant-worthy.

Ingredients

• 2 tbsp olive oil (plus more for finishing)

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 8 oz mushrooms (cremini, button, or mixed), sliced

• Salt + pepper to taste

• 1 (16 oz) package DeCecco gluten-free gnocchi

• 1 ½ cups water

• ½ cup unsweetened plant milk (any neutral kind)

• 1 (15 oz) can cannellini beans, drained + rinsed

• Handful of baby spinach (optional)

• 1 tbsp chopped fresh sage

• 1 tbsp chopped fresh parsley

• Juice of ½ lemon

• 1 – 2 tbsp vegan ricotta

Instructions

1. Sauté the aromatics
   Warm olive oil in a large skillet or pot over medium heat. Add the onion and cook 3–4 minutes until soft and golden. Stir in garlic and mushrooms with a pinch of salt. Let them brown and release their juices — about 6–7 minutes.

2. Add gnocchi + liquid
   Stir in the gnocchi and 1½ cups water. Bring to a simmer and cook 5 minutes, stirring occasionally, until the gnocchi are tender and the liquid turns starchy and creamy.

3. Make it silky
   Reduce the heat to low. Pour in the plant milk and add the cannellini beans. Stir gently until everything is coated and the sauce thickens slightly.

4. Add greens + herbs
   Fold in spinach (if using), sage, and parsley. The spinach will wilt and the herbs will make the whole kitchen smell amazing.

5. Finish + serve
   Squeeze in the lemon juice and taste for salt and pepper. Spoon into bowls and top with a dollop of vegan ricotta and a drizzle of olive oil.

Serving Notes

This dish is pure cozy comfort — the kind you make on a cool night when you want something creamy without the heaviness. It’s naturally vegan and gluten-free, but still feels indulgent. Pair it with a simple salad or roasted carrots on the side.

If you’re meal-prepping, it reheats beautifully — just add a splash of plant milk before warming to loosen it up.

💚 Save & Share

If you make this one, tag @kellysgreenkitchen_ — I love seeing your versions!
Save it for your next “no-plan dinner” night. It might just become your new favorite, too.

🥗 Roasted Brussels & Sweet Potato Fall Salad

The Recipe That Tastes Like Fall

This cozy salad might just steal the show at your holiday table. It’s a mix of everything I love this time of year — roasted Brussels sprouts, caramelized sweet potatoes, tart dried cranberries, and crunchy walnuts, all tossed in a maple-Dijon vinaigrette that tastes like fall in New England.

It’s hearty enough to stand on its own, but also makes the perfect side for a Friendsgiving spread or holiday brunch. Even the meat-eaters will go back for seconds.

Ingredients

Serves: 4–6

For the salad

• 2 cups Brussels sprouts, halved

• 2 cups sweet potatoes, cubed

• 1 Tbsp olive oil (Graza recommended)

• Salt and black pepper, to taste

• ½ cup dried cranberries

• ½ cup chopped walnuts, toasted if desired

• ½ cup vegan feta (optional — Follow Your Heart or Violife)

• 2 Tbsp chopped parsley or fresh sage

For the maple-Dijon vinaigrette

• 3 Tbsp olive oil

• 1 Tbsp pure maple syrup

• 1 Tbsp Dijon mustard

• 1 Tbsp apple cider vinegar

• Salt and black pepper, to taste

Instructions

1. Roast the veggies.
   Preheat oven to 400°F (200°C). Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until caramelized and tender.

2. Make the vinaigrette.
   In a small bowl or jar, whisk together olive oil, maple syrup, Dijon, apple cider vinegar, salt, and pepper until smooth and emulsified.

3. Assemble the salad.
   In a large bowl, combine the roasted vegetables, dried cranberries, walnuts, and vegan feta (if using). Pour the vinaigrette over while still slightly warm and toss gently to coat.

4. Finish and serve.
   Sprinkle with chopped parsley or sage before serving.

Optional Add-Ins

• Avocado: for extra creaminess and richness.

• Quinoa, farro, or chickpeas: to make it heartier and protein-packed.

• Pomegranate arils: for a festive, sweet-tart pop.

Notes

• Serve warm or at room temperature — it’s delicious both ways.

• Prep the components ahead: roast the veggies and whisk the dressing a day before, then toss just before serving.

• Great for Friendsgiving, holiday dinners, or as a cozy weekday lunch.

More Cozy Fall Recipes

If you loved this one, try pairing it with:

• Gooey Apple Cinnamon Muffins — for a brunch menu

• Roasted Carrot & White Bean Dip — for a fall appetizer spread

• Butternut Squash Pizza with Shallots & Feta – sweet and savory perfection

✨ Save this recipe for Friendsgiving or your next holiday brunch — it’s cozy, colorful, and guaranteed to impress.

🍫 Healthy Peanut Butter Cups

A post-Halloween reset treat — sweet, simple, and made with real ingredients.

Halloween might be over, but the sweet tooth is still hanging around. Instead of reaching for leftover candy, these homemade peanut butter cups are the perfect “cleaned-up” version — no additives, no refined sugar, and just enough sweetness to satisfy a chocolate craving.

They come together in about 20 minutes with just five simple ingredients you probably already have in your pantry. Keep a few in the fridge for when the late-night chocolate craving hits — they’re the perfect mix of indulgent and wholesome.

Ingredients

• 1 cup Enjoy Life semi-sweet chocolate chips

• 1 tbsp coconut oil

• ½ cup natural peanut butter

• 2 tbsp maple syrup

• 1 tsp vanilla extract

• Pinch of sea salt

Optional toppings: flaky sea salt, crushed pretzels, or cacao nibs

Instructions

1️⃣ Melt the chocolate: Combine chocolate chips and coconut oil in a heat-safe bowl. Melt in 30-second intervals (or use a double boiler) until smooth.

2️⃣ Make the base: Spoon a thin layer of melted chocolate into silicone muffin cups or mini liners. Freeze for 10 minutes.

3️⃣ Prepare the filling: In a small bowl, stir together peanut butter, maple syrup, vanilla, and a pinch of sea salt until creamy.

4️⃣ Assemble: Add a small spoonful of the peanut butter mixture on top of each hardened chocolate base.

5️⃣ Finish and set: Pour the remaining melted chocolate over each cup, smoothing the tops. Add flaky salt if you like a little crunch. Freeze for about 20 minutes, until firm.

6️⃣ Store: Keep in an airtight container in the fridge for up to a week (if they last that long).

Why You’ll Love Them

✔️ Just five ingredients
✔️ Vegan + gluten-free
✔️ No refined sugar
✔️ The perfect sweet-but-clean bite for post-Halloween or any cozy night in

Try switching it up with almond or cashew butter or drizzle a little melted coconut butter over the top for a “white chocolate” swirl.

These are the kind of chocolate treats that make you forget about the store-bought stuff — rich, creamy, and made with ingredients you can feel good about. The perfect way to ease out of Halloween mode and into cozy November baking.

🥕 Roasted Carrot & White Bean Dip

There’s something about Nantucket in the fall — the quiet streets, the pink-tinged hydrangeas, the salty air that feels just a bit cooler. I spent the weekend with girlfriends — dinners at Nautilus and Proprietors, a spa morning at the White Elephant, and one slow night in with an appetizer spread that might’ve been my favorite meal of all. This roasted carrot and white bean dip was part of that lineup — simple, bright, and perfect alongside a glass of wine and good conversation.

Ingredients

• 4–5 large carrots, peeled and chopped

• 1 (15-oz) can cannellini beans, drained and rinsed

• 2 cloves garlic, peeled

• 2 tbsp olive oil, plus more for drizzling

• Juice of ½ lemon

• 1 tbsp tahini (optional, but adds great creaminess)

• ½ tsp cumin

• Salt and pepper, to taste

• Water, as needed to thin

• Fresh herbs for topping

Instructions

1. Roast the carrots:
   Preheat oven to 400°F. Toss chopped carrots and garlic with olive oil, salt, and pepper. Roast 25–30 minutes, until soft and golden.

2. Blend:
   Add roasted carrots and garlic to a food processor along with white beans, lemon juice, tahini, cumin, and a pinch of salt and pepper. Blend until smooth, adding a tablespoon or two of water if it’s too thick. You can also use an immersion blender for this step.

3. Taste and adjust:
   Add more lemon juice, salt, or olive oil as needed until it’s bright and balanced.

4. Serve:
   Spoon into a shallow bowl, drizzle with olive oil and top with herbs. Serve with crostini, pita chips, or crackers.

Kelly’s Notes

This dip is easy to make ahead — it actually gets better as the flavors sit. Try topping it with chopped pistachios or a drizzle of olive oil (I love using Graza for this). It’s a beautiful color on a fall table and pairs perfectly with Brussels sprouts skewers or any roasted veggie appetizer.

Simple, cozy food that brings everyone around the table — that’s the heart of Kelly’s Green Kitchen. Whether it’s a girls’ weekend or a quiet night at home, this one’s always a hit.

🎃 One-Pot Creamy Chickpea Gnocchi Soup (Gluten-Free + Vegan)

Happy Halloween! 👻
If you need something cozy before (or after) the candy… this one’s it.

This one-pot creamy chickpea gnocchi soup is the ultimate fall comfort meal — creamy (without any cream), hearty, and packed with protein-rich chickpeas and vegetables. It’s made with gluten-free gnocchi, which get perfectly soft and pillowy in the creamy broth.

I’ve made a lot of soups this year, but this one is officially the easiest. Everything happens in one pot — no blending, no baking sheets, no extra dishes.

And if you’re like me, treat yourself and buy the pre-cut veggies. Because somewhere between chopping the celery and carrots, I almost lost a finger for this shot 😂

🥣 Why You’ll Love This Soup

• One pot: minimal cleanup, maximum flavor

• Creamy without cream: the plant milk + gluten-free flour combo thickens it perfectly

• Protein-packed: chickpeas make it filling and nourishing

• Gluten- and dairy-free: naturally plant-based, but still cozy and rich

• Quick: ready in about 30 minutes

🌿 Ingredients

Serves: 4 | Time: 30 minutes

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 small yellow onion, diced

• 2 carrots, peeled + chopped

• 2 celery stalks, chopped

• 1 can chickpeas, drained + rinsed

• 4 cups vegetable broth

• 1 cup unsweetened plant milk (oat or cashew for creaminess)

• 1 tbsp gluten-free flour or tapioca starch

• 1 package gluten-free gnocchi

• 1 tsp dried thyme

• ½ tsp dried rosemary

• ½ tsp turmeric (optional, for color + immune boost)

• Salt + pepper, to taste

• 1 cup chopped spinach or kale (optional)

• Juice of ½ lemon

👩‍🍳 Instructions

1️⃣ Sauté the veggies
In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté 5–6 minutes until soft and fragrant.

2️⃣ Add the chickpeas + herbs
Stir in chickpeas, thyme, rosemary, turmeric, salt, and pepper. Let it all cook together for another minute to release the flavors.

3️⃣ Simmer the base
Pour in vegetable broth, bring to a gentle simmer, and cook for about 10 minutes.

4️⃣ Make it creamy
In a small bowl, whisk flour into plant milk until smooth. Pour into the pot and stir — it’ll start to thicken into a rich, creamy broth.

5️⃣ Add gnocchi
Drop the gnocchi straight into the soup and cook for 3–5 minutes, until they float to the top and turn pillowy soft.

6️⃣ Finish + serve
Stir in spinach and lemon juice. Taste and adjust seasoning. Ladle into bowls and drizzle with olive oil or sprinkle with vegan parmesan.

✨ Kelly’s Notes

This soup checks every box — cozy, creamy, satisfying, and low-effort. It’s the kind of meal that tastes like you spent hours in the kitchen but secretly took half an hour.

If you want to elevate it, top it with a drizzle of chili oil or serve with crusty herb bread. It also reheats beautifully for lunch the next day (just add a splash of broth or water to loosen it up).

🕯️ Serve With

• Simple green salad with lemon vinaigrette

• A cozy candle and your favorite playlist

💚 More Cozy Fall Recipes

• Pumpkin Granola with Maple + Cinnamon

• Butternut Squash + Feta Pizza

• Chickpea Noodle Soup

Happy Halloween, friends! 🎃
Stay cozy, eat something nourishing, and don’t forget — pre-cut veggies save fingers 😅

🍁 Maple Dijon Brussels Sprout Skewers

There’s just something about a fall weekend on Nantucket that inspires a cozy night in with friends — music playing, a table full of small plates, and that mix of laughter and calm that only happens when the air turns crisp.

For our appetizer night, I grabbed a bunch of the freshest Brussels sprouts from Bartlett’s Farm and roasted them with a simple maple Dijon glaze. The result? Perfectly caramelized edges, a sweet-and-tangy kick, and the kind of dish that looks like you spent hours — but takes less than 10 minutes to prep.

And let’s be honest… something about putting them on skewers just makes them feel fancy.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved

• 2 tbsp olive oil (I used @graza)

• 1½ tbsp pure maple syrup

• 1 tbsp Dijon mustard

• Salt + pepper to taste

Instructions

1. Preheat oven to 425°F.

2. Whisk together olive oil, maple syrup, Dijon, salt, and pepper.

3. Toss Brussels in the glaze until evenly coated.

4. Thread onto skewers (or spread on a baking sheet if you prefer).

5. Roast for 25–30 minutes, flipping halfway through, until golden and crisp on the edges.

6. Optional: brush with a little extra glaze before serving for that glossy, caramelized finish.

Serve warm and watch them disappear before the next song starts.

🌿 Why We Love Brussels

Brussels sprouts are one of fall’s most underrated stars — packed with antioxidants, vitamin C, and fiber, they help boost your immune system and support healthy digestion (especially helpful as we head into colder months). When roasted, they transform from bitter to beautifully sweet and nutty — especially when paired with maple and Dijon.

✨ Make It Your Own

These skewers are a blank canvas. Try adding:

• A sprinkle of crushed pecans for crunch

• A drizzle of maple syrup just before serving

• Or toss them with roasted apples for a cozy harvest twist

🍂 The Perfect Fall Bite

Appetizer night on Nantucket has officially become a tradition — and this might be the easiest one yet. Simple, seasonal, and just a little bit fancy.

Save this one for your next dinner party, Friendsgiving, or cozy weekend in — the kind where the playlist is good, the food disappears fast, and nobody wants the night to end.

🍕 Butternut Squash & Shallot Pizza

Serves: 2–4
(As a cozy dinner for 2, or as an appetizer for 4–6.)

I made this in Nantucket for appetizer night with friends — and it was one of those dishes that disappeared fast. Butternut squash and caramelized shallots with creamy vegan feta… it’s sweet, savory, cozy, and somehow feels both effortless and special at the same time.

Now I’ll be making this on repeat.
For fall dinners, for sharing, or honestly just for me. 🍂

It’s the perfect seasonal bite: thin roasted squash, soft tangled shallots, and warm crust that holds everything together. Optional balsamic at the end for a little brightness.

Ingredients

For the pizza:

• 1 ball pizza dough (store-bought or homemade)

• ½ small butternut squash, peeled + thinly sliced

• 2 shallots, thinly sliced

• ⅓–½ cup vegan feta (Follow Your Heart / Violife)

• Olive oil

• 1 clove garlic, minced

• Salt + black pepper

• Optional: balsamic glaze for finishing

Instructions

1. Preheat oven to 425°F.

2. Toss squash + shallots in olive oil, salt, and pepper. Roast 15–20 mins.

3. Roll out the dough. Brush with olive oil + scatter minced garlic.

4. Layer squash + shallots over dough. Crumble feta on top.

5. Bake 12–15 mins or until golden + crisp.

6. Optional: drizzle balsamic before serving.

Notes

• Slice squash thin for even roasting.

• Cube it instead if that’s easier — still delicious.

• Toast leftovers in a skillet to re-crisp.

This is the recipe I’ll keep coming back to all season — sweet, savory, warm, and so easy to share.

🧡 Butternut Squash & Tofu Ricotta Lasagna (with Palmini)

There’s something about lasagna that feels like the ultimate fall comfort food — warm, creamy, and layered with love. This version swaps out heavy noodles for Palmini hearts-of-palm lasagna sheets, adds roasted butternut squash for natural sweetness, and brings it all together with the dreamiest tofu ricotta. Light enough for weeknights, but cozy enough for a Sunday dinner.

🍂 Why You’ll Love It

• 100% plant-based and gluten-free

• Packed with protein and nutrients

• Comforting without the heaviness

• Great make-ahead or meal-prep dish

• And bonus — you can get 20% off Palmini with code: KELLYSGREENKITCHEN20.

🥣 Ingredients

Tofu Ricotta

• 1 block (14 oz) firm tofu, drained

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 1 tbsp nutritional yeast

• 1 clove garlic, minced

• ½ tsp salt

• ¼ tsp pepper

• Optional: handful of basil or spinach

Butternut Squash Layer

• 3 cups cubed butternut squash

• 1 tsp maple syrup

• ¼ tsp nutmeg

• ¼ tsp cinnamon

• Salt + pepper to taste

For Assembly

• 1 can Palmini lasagna sheets, rinsed + drained

• 1 cup marinara or roasted red pepper sauce

• ½ cup vegan mozzarella

• Fresh sage for topping

👩‍🍳 Directions

1. Roast the squash: Toss cubes with olive oil, salt + pepper. Roast at 400°F for 25 minutes until caramelized.

2. Make tofu ricotta: Blend tofu, olive oil, lemon, garlic, nutritional yeast, salt + pepper until creamy.

3. Mash squash: Combine roasted squash with maple syrup, nutmeg, and cinnamon.

4. Assemble: Layer sauce → Palmini → ricotta → squash → repeat until full. Finish with ricotta + vegan mozzarella.

5. Bake: Cover and bake at 375°F for 25 minutes, then uncover for 10 more until bubbly.

6. Finish: Garnish with crispy sage and let cool slightly before serving.

✨ Nutritional Benefits

🥣 Butternut Squash: Rich in vitamin A and antioxidants to support immune + skin health.
🌱 Tofu: Excellent source of plant protein, iron, and calcium.
🍅 Tomatoes: Provide lycopene, a powerful antioxidant for heart health.
🌿 Sage: Calming and anti-inflammatory — perfect for colder months.
💛 Palmini: Naturally low-carb, gluten-free, and made from hearts of palm — a light alternative to pasta.

🌿 Notes

This lasagna keeps beautifully in the fridge for up to 3 days, and the flavors actually deepen overnight. Serve with a simple arugula salad and a drizzle of olive oil for the perfect balanced meal.

Proof that comfort food and wellness can totally coexist.

✨ Use code KELLYSGREENKITCHEN20 for 20% off Palmini and try it yourself!

🎃 Pumpkin Granola

Vegan | Gluten-Free | Naturally Sweetened

There’s something about a batch of homemade granola that feels like fall in a jar. This Pumpkin Granola is crunchy, cozy, and filled with all the warm spices that make your kitchen smell like a candle.

Perfect as a topping for overnight oats, over yogurt, or simply by the handful. ✨

📝 Ingredients

• 3 cups old-fashioned rolled oats

• 1 cup chopped pecans (or walnuts)

• ½ cup pumpkin seeds (pepitas)

• ½ cup unsweetened shredded coconut (optional)

• 1 tbsp pumpkin pie spice

• ½ tsp cinnamon

• ¼ tsp sea salt

• ½ cup pumpkin purée

• ⅓ cup pure maple syrup

• ¼ cup melted coconut oil

• 2 tsp vanilla extract

• ½ cup dried cranberries or raisins (stirred in after baking, optional)

🥣 Instructions

1. Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.

2. Combine dry ingredients: In a large bowl, mix oats, nuts, seeds, coconut, and spices.

3. Whisk wet ingredients: In a smaller bowl, whisk together pumpkin purée, maple syrup, melted coconut oil, and vanilla.

4. Mix it up: Pour the wet mixture over the dry and stir until everything is evenly coated.

5. Bake: Spread evenly on the baking sheet and bake for 35–40 minutes, stirring once halfway through, until golden and fragrant.

6. Cool completely: Let it cool before breaking into clusters. (It crisps up as it cools!)

7. Store: Keep in an airtight jar at room temperature for up to 2 weeks.

💡 Notes

• For big clusters, press the granola down before baking and don’t stir mid-way.

• Use any mix of nuts or seeds you love — it’s easy to customize.

• It’s delicious as a topping for overnight oats, smoothie bowls, or just by itself.

🧡 Why You’ll Love It

Pumpkin is rich in vitamin A and antioxidants that support your immune system, while oats and pecans add fiber and healthy fats to keep you full longer. It’s an easy, wholesome staple for busy mornings — and makes a beautiful homemade gift in a jar.

🌤 Serving Ideas

🥣 Over overnight oats
🥛 Layered with coconut yogurt + fruit
🍁 On top of chia pudding or smoothies
👩‍🍳 Straight from the jar (the most honest way)

Once you make your own granola, you’ll never go back to store-bought. This cozy pumpkin version is a fall must-have — sweet, spiced, and perfectly crunchy. Save this one for your weekend baking lineup!

Chickpea Noodle Soup

🥣 Serves: 2–3
⏱ Time: 25 minutes
🌱 Vegan | Cozy | Immune-Boosting | Fall Comfort

Half of our house has come down with something this week — and honestly, is anyone else sick that just doesn’t have time for this?? 😂

So here we are: unbrushed hair, pajamas, and a pot of my chickpea noodle soup simmering on the stove. It’s my cozy, plant-based version of chicken noodle — soothing, golden, and packed with ingredients that actually help you feel better.

Turmeric for inflammation, garlic for immunity, lemon for brightness, and sage for that earthy calm that instantly makes your kitchen smell like fall comfort in a pot.

🥕 Ingredients

• 1 tbsp olive oil

• 1 small onion, diced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 3 garlic cloves, minced

• 1 tsp turmeric

• 1 tsp dried thyme

• 1 tsp dried sage (or 4–5 fresh leaves, finely chopped)

• 4 cups vegetable broth

• 1 (15 oz) can chickpeas, drained + rinsed

• 1 cup noodles (rotini, shells, or broken spaghetti)

• Salt + pepper to taste

• Juice of ½ lemon

• Fresh parsley, for garnish

🍋 Instructions

1. Sauté: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.

2. Add aromatics: Stir in garlic, turmeric, thyme, and sage. Sauté 1 minute until fragrant.

3. Simmer: Pour in vegetable broth and chickpeas. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Add noodles: Stir in noodles and cook until tender.

5. Finish: Stir in lemon juice, taste, and season with salt and pepper. Top with parsley and serve warm.

💚 Notes

• If using fresh sage, start with 4–5 leaves — it’s strong and grounding.

• Add fresh ginger or a spoonful of white miso for extra immune support.

• Stir in a handful of baby spinach or kale before serving for color and nutrients.

• Leftovers keep beautifully — the flavor gets even better the next day.

🌿 Nutritional Highlights

• 🧄 Garlic – antibacterial + antiviral support

• 🌿 Sage – rich in antioxidants and mild antimicrobial properties

• ✨ Turmeric – anti-inflammatory and brightens mood

• 🥕 Carrots & Celery – vitamins A + C for immune health

• 💪 Chickpeas – plant-based protein + fiber for sustained energy

• 🍋 Lemon – vitamin C and digestion support

If you’re feeling run-down or just need something cozy to reset, this soup is it. It’s the kind of recipe you make once and then keep on repeat all season — easy enough for sick days, pretty enough for cozy Sundays.

From one tired, soup-fueled human to another: get some rest, sip some broth, and know that you’re doing great 💛

Glow Bowl for the Mind

A cozy, plant-forward bowl designed to nourish your brain, boost your mood, and taste amazing — inspired by Dr. Uma Naidoo’s work in nutritional psychiatry.

🍴 Ingredients (serves 2)

For the bowl:

• 1 cup cooked quinoa

• 2 cups kale, chopped

• 1 cup Brussels sprouts, halved

• 1 medium sweet potato, cubed

• ¼ cup pecans, roughly chopped

• 1 tbsp ground flaxseed

• Olive oil, sea salt, and black pepper

For the lemon-tahini dressing:

• 3 tbsp tahini

• Juice of 1 lemon

• 1 small garlic clove, minced

• 1 tsp maple syrup (optional, but balances the lemon)

• 2–3 tbsp warm water (to thin)

• Sea salt, to taste

🕓 Instructions

1️⃣ Roast the veggies:
Preheat oven to 400°F. Toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until golden and crisp around the edges.

2️⃣ Massage the kale:
Add kale to a bowl with a drizzle of olive oil and a squeeze of lemon juice. Massage gently for 1–2 minutes to soften and brighten the flavor.

3️⃣ Whisk the dressing:
In a small bowl, whisk together tahini, lemon juice, garlic, maple syrup, and salt. Add warm water slowly until smooth and pourable.

4️⃣ Assemble the bowl:
Layer quinoa → kale → roasted Brussels + sweet potatoes → sprinkle pecans and flax → drizzle with dressing.

5️⃣ Serve:
Enjoy warm or at room temperature, and breathe in those cozy, grounding vibes.

🧠 Why it’s good for the brain

• Kale → Folate and magnesium to support serotonin and calm focus.

• Sweet potatoes → Complex carbs for steady energy and happy mood.

• Brussels sprouts → Vitamin C and antioxidants that protect brain cells.

• Pecans + flaxseed → Healthy fats and plant omega-3s to reduce inflammation.

• Tahini → Tryptophan and healthy fats for focus and mood balance.

• Lemon → Vitamin C for antioxidant and cognitive support.

🌿 Notes & Serving Tips

✨ Make it heartier: add roasted chickpeas or tofu.
✨ Swap kale for spinach or arugula.
✨ Save leftover dressing — it’s amazing on grain bowls and roasted veggies.

💛 The KGK Touch

This one’s all about mood-supportive eating — comforting, colorful, and grounding.
A gentle reminder that sometimes the most powerful self-care starts in your kitchen.

🌮 BBQ Sweet Potato & Lentil Tacos

The easiest cozy fall slow cooker meal — smoky, sweet, and 100% plant-based.

🕓 Time

⏱️ Prep: 10 minutes
🍲 Cook: 3 hours (high) or 6 hours (low)
👩‍🍳 Total: ~3–6 hours

🧺 Ingredients

• 2 medium sweet potatoes, peeled & diced (about 3 cups)

• 1 ½ cups dry brown or green lentils, rinsed

• 1 small onion, chopped

• 3 garlic cloves, minced

• (Optional) 1 bell pepper, diced

• 3 cups vegetable broth (or enough to cover)

• 3 tbsp BBQ sauce (plus more to taste)

• 1 tbsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• ½ tsp oregano

• ½ tsp salt, plus more to taste

• ¼ tsp black pepper

• Optional: pinch of chipotle powder or cinnamon

• Juice of 1 lime, added at the end

🥄 Instructions

1. Add to slow cooker: Combine sweet potatoes, lentils, onion, garlic, spices, BBQ sauce, and broth. Stir to mix.

2. Cook:

   • On HIGH for 3 hours, or

   • On LOW for 6 hours, until lentils and potatoes are soft and mixture is thickened.

3. Finish: Stir in lime juice and adjust seasoning — add more BBQ sauce or salt to taste.

4. Serve: Spoon into warm tortillas and top with your favorites!

🌿 Serving Ideas

• Taco-style: with avocado, shredded lettuce, vegan cheese, or crema.

• Bowl-style: over rice or quinoa with extra BBQ drizzle.

• Leftovers: spooned over baked potatoes or salad greens for lunch.

💚 Nutritional Benefits

• Lentils: High in plant-based protein, iron, and fiber to keep you full and energized.

• Sweet Potatoes: Rich in beta-carotene, vitamin C, and antioxidants.

• Spices: Naturally anti-inflammatory and warming for colder days.

🧊 Storage

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Reheat on the stove or in the microwave — add a splash of broth if needed.

📝 Notes

• Use smoky BBQ sauce for more depth or maple-BBQ for sweetness.

• Add 1 cup corn or black beans during the last 30 minutes for texture.

• Too much liquid? Remove lid for the last 20 minutes to thicken.

💬 Let’s Connect

If you make this recipe, tag @kellysgreenkitchen_ — I love seeing your cozy fall creations!

🥣 Delicata Squash Grain Bowl with Maple Dijon Dressing

🍁 A Cozy, Nourishing Fall Bowl

Move over, butternut — delicata squash is the real star of fall.
It’s sweet, nutty, and caramelizes beautifully when roasted (no peeling required 👏).
This vibrant grain bowl brings together roasted delicata, quinoa, crispy chickpeas, peppery arugula, dried cranberries, and pumpkin seeds — all tossed with a tangy-sweet maple Dijon dressing. Cozy, colorful, and nourishing in every bite.

🧺 Ingredients

For the Bowl

🥗 1 delicata squash, sliced into half-moons (seeds removed, skin on)
🌾 1 cup cooked quinoa
🧆 ½ cup chickpeas (roasted or canned, rinsed + dried)
🌿 1 cup arugula
🍒 ¼ cup dried cranberries
🎃 ¼ cup pumpkin seeds (pepitas)
🫒 Olive oil, salt + pepper

For the Maple Dijon Dressing

🍯 1½ tbsp maple syrup
🥄 1 tbsp Dijon mustard
🍋 1 tbsp apple cider vinegar or lemon juice
🫙 2 tbsp Brightland salad olive oil
🧂 Salt + pepper to taste

🔥 Directions

1️⃣ Roast the squash:
Preheat oven to 400°F. Toss delicata slices with olive oil, salt, and pepper. Roast on a parchment-lined tray for 20–25 minutes, flipping halfway, until golden and tender.

2️⃣ Prepare the quinoa + chickpeas:
Cook quinoa according to package instructions. If using canned chickpeas, pat dry and roast with a drizzle of oil and salt for about 15 minutes to crisp them up.

3️⃣ Make the dressing:
Whisk together maple syrup, Dijon, vinegar, olive oil, salt, and pepper until smooth and creamy.

4️⃣ Assemble the bowl:
Add quinoa and arugula to a large bowl, then top with roasted delicata squash, chickpeas, cranberries, and pumpkin seeds. Drizzle with maple Dijon dressing and toss gently to combine.

🌿 Why You’ll Love It

✨ The perfect mix of cozy + fresh
✨ High in fiber, beta carotene, and vitamin C
✨ Vegan + gluten-free
✨ Works with any grain or legume — farro, brown rice, lentils — or swap in roasted veggies for a choose-your-own-adventure fall bowl 🍁

💫 Nutritional Benefits of Delicata Squash

💛 Rich in fiber → supports digestion and helps keep you full
🧡 High in beta carotene + vitamin C → immune and skin health
💚 Naturally low in calories and carbs → light yet satisfying
And the best part? The skin is edible, tender, and packed with antioxidants — no peeling necessary!

💬 Make It Your Own

– Add roasted Brussels sprouts, carrots, or sweet potatoes for extra color.
– Sprinkle vegan feta or a drizzle of Brightland olive oil for richness.
– Serve warm or chilled for a perfect weekday lunch prep.

📸 Share It!

If you make this recipe, tag @kellysgreenkitchen_ — I’d love to see your version!

🍎 Gooey Apple Cinnamon Muffins with Maple Drizzle

Prep time: ⏱️ 15 minutes
Cook time: 🔥 23 minutes
Total time: 🌿 40 minutes
Serves: 12 muffins
Vibe: Cozy fall mornings (even if you’re still in a tank top)

🍏 Ingredients

For the caramelized apples

• 1 ½ cups apples, peeled and diced small (Honeycrisp, Gala, or Granny Smith)

• 1 tbsp coconut oil (or vegan butter)

• 2 tbsp maple syrup (or brown sugar)

• 1 tsp cinnamon

• ½ tsp lemon juice

• Pinch of salt

For the muffin batter

• 1 ¾ cups all-purpose flour (or 1:1 gluten-free blend)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 ½ tsp cinnamon

• ½ tsp nutmeg (optional)

• ½ cup coconut sugar (or brown sugar)

• ¼ cup maple syrup

• ⅓ cup neutral oil (like avocado or melted coconut oil)

• ½ cup unsweetened applesauce

• ¼ cup plant-based milk

• 1 tsp vanilla extract

For the maple drizzle

• ½ cup powdered sugar

• 1 tbsp pure maple syrup

• 1–2 tsp plant-based milk (adjust for consistency)

• ¼ tsp cinnamon

• Pinch of salt

• Optional: a few drops of vanilla extract

🍂 Instructions

1. Caramelize the apples:
In a skillet, melt coconut oil over medium heat. Add diced apples, maple syrup, cinnamon, lemon juice, and salt.
Sauté for 3–5 minutes until soft, golden, and jammy. Let cool slightly.

2. Preheat the oven:
To 350°F (175°C). Line or grease a 12-cup muffin tin.

3. Mix dry ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut sugar.

4. Mix wet ingredients:
In another bowl, whisk maple syrup, oil, applesauce, milk, and vanilla until smooth.

5. Combine:
Add dry ingredients to wet, stirring gently until just combined.

6. Fold in apples:
Add the caramelized apples (and all their syrupy juices!) to the batter and fold gently.

7. Fill tins:
Scoop evenly into muffin cups. Optionally sprinkle with cinnamon sugar or streusel.

8. Bake:
20–23 minutes, until golden and a toothpick comes out mostly clean (gooey apple bits are okay!).

9. Cool:
Let rest 5 minutes in the tin, then transfer to a wire rack to cool completely.

🍁 Maple Drizzle

In a small bowl, whisk together powdered sugar, maple syrup, milk, cinnamon, and salt until smooth and pourable.
Drizzle over cooled muffins. For a glossy finish, chill for 10 minutes to let the glaze set.

☕️ Serving Suggestions

Best enjoyed with a cozy sweater (tank top), hot (iced) coffee, and absolutely no self-control. 😂
These muffins are soft, gooey, and taste like apple pie met fall in a bakery.

📝 Notes & Tips

• For extra gooey apples, cook them an extra minute or two until jammy.

• Muffins stay moist for 2–3 days at room temp, or up to 5 in the fridge.

• Reheat for 10 seconds in the microwave for that fresh-baked feel.

• No baking powder? Add 1 tsp apple cider vinegar or lemon juice with the wet ingredients to help activate the baking soda.

• Optional add-ins: chopped pecans, oats, or a crumble topping for extra texture.

💚 Kelly’s Green Kitchen Moment

Even though it feels like summer, my fall era is underway. 🍎🍂
An apple orchard hates to see me coming — and this recipe is exactly why. These muffins are what happens when your kitchen insists on feeling cozy before the weather does.

They’re sweet, spiced, and unapologetically fall, whether you’re sipping an iced latte in a tank top or a chai in a chunky sweater.