PORTLAND, Ore. (KOIN) — There are a lot of pumpkin goodies starting to make their way into stores, but they aren’t the healthiest thing to eat if you’re trying to stay fit. Author and Nutritionist ...

• Preheat oven to 350 degrees. • In a separate bowl, cream together butter and brown sugar. Then add eggs, pumpkin and zucchini. • Slowly add the flour mixture to the wet ingredients. Mix until ...

Busy mornings call for easy, grab and go breakfasts and that’s where homemade muffins come in. They’re simple to make, use ...

Wash your hands with soap and water. Preheat oven to 350 degrees F. Grease muffin tin with nonstick cooking spray. In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, ...

Fall is the season for everything pumpkin: loaves of pumpkin bread, batches of cookies, plenty of pie (crustless or not), pumpkin spice, pumpkin brownies, cornbread and of course, making plenty of ...

We had a lot of fun with my recipe for zucchini bread in our column last year. One reader even sent me the details for making fresh peach bread with this recipe by substituting the grated zucchini for ...

Fresh pumpkin is creamy perfection and made all the more fun when you get to prepare it from scratch. Canned and pureed pumpkin are great alternatives for those times when you crave creamy squash.

A muffin (or two) a day keeps the blues far away. Whenever I make muffins on Sunday, I feel like Monday morning goes a little more smoothly. So I try to make muffins as often as possible. Though very ...

Preheat the oven to 350° F. In a mixing bowl, combine eggs and sugar. Add pumpkin, melted margarine, and vanilla. In a separate bowl, combine dry ingredients. Gradually add dry ingredients to pumpkin ...