These tomatoey pulled pork tacos with sweet poblanos are an easy Mexican dinner. Topped with crumbly queso fresco and creamy avocado, every bite is ultra juicy and smokey.

Why You’ll Love These Pulled Pork Tacos

These spicy pulled pork tacos with fresh and creamy toppings are perfect for your weekly taco nights.

• Great for weeknights. Serve the pulled pork, toppings, and tortillas in separate bowls and let everyone assemble their own tacos.
• Freezer-friendly. Pop it out of the freezer for late-night dinners, cravings, or last-minute meals.
• Mexican-inspired. Two types of peppers, juicy tomatoes, cumin, and chili powder give this recipe its signature Mexican flavor.
• Versatile. Make bowls, crispy tacos, burritos, or add more veggies if you want.

Recipe Ingredients

Sweet poblanos and a smokey spice mix go beautifully with the pork. Scroll to the recipe card at the bottom of the post for exact amounts.

• Pork shoulder – Remove most of the fat.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
• Coconut oil – Feel free to use vegetable, corn, canola, or olive oil.
• Onion – You can use white or yellow onions.
• Poblano pepper – Anaheim peppers are the best swap.
• Serranos – Go for jalapeños if that’s what you’ve got on hand.
• Garlic – Fresh garlic, garlic paste, and garlic powder all work for this.
• Canned tomatoes – Diced tomatoes are best, but crushed ones are fine as well.
• Spices – You need cumin seeds, chili powder, and dried oregano.
• Lime juice – You can also use lemon juice.
• Corn tortillas – They can be small or large tortillas.

Topping Ideas

Add your favorite combination of fresh, crunchy, and creamy toppings for the perfect bite.

• Avocado – Guacamole is a great swap.
• Cilantro – You can also use leftover pico de gallo.
• Queso fresco – Feel free to use cotija cheese.
• Sour cream – Mexican crema is fine as well.
• Crumbled bacon – Pork rinds work too.

How To Make Pulled Pork Tacos

Don’t let the pork cool too much before shredding, otherwise it’ll be harder. Scroll to the bottom of the post for the full recipe card.

• Brown the pork. Season the pork with salt and pepper on all sides. Add coconut oil to a Dutch oven over medium heat. Cook the pork for 3-4 minutes per side, or until slightly browned. Don’t overcrowd the Dutch oven so you may have to cook in batches. Remove it from the heat and set aside.

• Sautée the veggies. Stir in the onions, poblano, and garlic. Sautée for 3-4 minutes or until softened. Add the tomatoes, spices, and lime juice. Mix well and bring the mixture to a gentle boil.
• Simmer it. Return the pork and all of its cooking juices to the Dutch oven. Reduce the heat to a simmer. Cover the Dutch oven and let the pork cook for 1 hour.
• Shred it. Remove the meat from the heat. Let it cool for 10-15 minutes. Use two forks to pull the meat in opposite directions to shred it. Stir the shredded pork into the sautéed veggie mixture. Remove it from the heat.
• Serve. Heat up the tortillas and top them with pulled pork. Add avocado, queso, and cilantro. Enjoy!

Tips & Variations

You can make so much more than pulled pork tacos with this simple recipe! Try burritos or Mexican bowl-style dinners too.

• Make burritos. Swap the corn tortillas for flour ones. Add refried beans, Mexican red rice, and toppings. Roll up like a burrito and enjoy.
• Make crispy tacos. Assemble the tacos without toppings. Add 1 tablespoon oil to a pan over medium heat. Pan-fry 2-3 tacos at a time for 1-2 minutes per side or until golden and crispy. Add toppings as usual.
• More veggies. Mix 2 cups chopped bell peppers, sliced mushrooms, or corn into the Dutch oven and cook as usual.
• Crank up the heat. Add an extra serrano to the veggie mixture for a kick of heat. You can also use 1/4-1/2 teaspoon red pepper flakes.
• Bowl-style dinner. Add Mexican rice to serving bowls. Top them with pulled pork, grilled corn, diced avocado, and black beans for a bowl-style dinner.

Serving Suggestions

These Mexican pulled pork tacos are an easy appetizer and/or dinner. I love serving them with Black Bean Quinoa Salad or Mexican Quinoa Salad. My Grilled Corn is great too. For something warm and soupy, try my Turkey Chili or Mexican tortilla soup. Guacamole and chips is another easy appetizer to go with them.

Proper Storage

Store the leftovers within 30 minutes of cooking to prevent spoilage.

• Fridge: Place it in an airtight container for up to 5 days. Store the pork and tortillas separately.
• Freezer: Transfer it to freezer bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Microwave for up to a minute or until warm. Assemble the tacos with warm tortillas as usual.

More Taco Recipes

• Grilled Steak Taco Recipe with Poblanos
• Blueberry Pork Corn Tacos
• Tequila Lime Fish Tacos with Kale
• Fresh Chicken Tacos

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Pulled Pork Tacos

This smokey pulled pork tacos recipe with onions, poblanos, and sweet tomatoes is great for weeknight dinners.

Course Main, Main Course

Cuisine Mexican

Keyword pulled pork for tacos, pulled pork tacos, recipe pulled pork tacos

Prep Time 8 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 23 minutes minutes

Servings 6

Author Amy Stafford

Ingredients

• 2 pounds boneless pork shoulder not too lean, cut into 3/4-inch chunks
• 1 tablespoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 generous tablespoon coconut oil
• 1 medium yellow onion peeled and finely chopped
• 1 poblano pepper seeded and finely chopped
• 1 serrano chili seeded and finely chopped
• 2 garlic cloves minced
• 1 28 ounce can of petite diced tomatoes with their juices
• 2 teaspoons cumin seeds
• 2 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 large lime
• Corn tortillas {gluten free}

Instructions

• Sprinkle pork shoulder with kosher salt and pepper on all sides.
• Heat a dutch oven over medium heat and add coconut oil.
• Once oil is melted add pork in batches browning on all sides, about 3-4 minutes per side.
• You can cook meat in batches so that you do not overcrowd your pan. You want all meat to be able to touch the bottom of the pan. Remove all cooked pork and set aside on a plate.
• Add onion, peppers, and garlic to dutch oven and cook until the soften. This should take about 3-4 minutes.
• Add tomatoes, spices and juice from lime. Bring mixture to a low boil and add all meat and juices to pan.
• Lower heat to low and simmer, covered for 1 hour.
• Liquid should be reduced, remove meat, let it cool and shred using two forks. Discard any segments of fat and place shredded meat back into tomato mixture.
• Remove from heat.
• Serve topped with diced avocados, queso and cilantro.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This warmly-spiced paleo pumpkin bread with smokey maple syrup and coconut cream is the perfect way to welcome fall. It’s ultra fluffy, slightly nutty, and has no processed sugars.

Why You’ll Love This Paleo Pumpkin Bread Recipe

If you love baking fall-flavored desserts, this dairy-free paleo pumpkin bread is just for you.

• Great for fall. You get twice the pumpkin goodness with purée and spice in every bite, plus maple syrup and hints of sweet vanilla.
• Gluten-free. More people can enjoy this simple pumpkin bread because it’s made with almond, tapioca, and coconut flour.
• Freezer-friendly. Pull it out of the freezer whenever you need a last-minute dessert.
• Perfect for gatherings. Everyone loves freshly-baked pumpkin dessert once fall comes around.

Recipe Ingredients

Velvety pumpkin purée, earthy pumpkin spice, and smokey maple syrup are a fall-flavored dream. Scroll to the recipe card at the bottom of the post for exact amounts.

• Almond flour – Break up any large clumps with your fingers before adding it to the bowl.
• Tapioca flour – Don’t substitute this for cornstarch or any other type of flour.
• Coconut flour – Oat flour is a good swap.
• Baking powder – Make sure it’s not expired.
• Baking soda – Avoid using the same one you keep in the fridge for moisture and odor absorption.
• Salt – Kosher salt is best.
• Pumpkin Spice Mix – Try my homemade one or use your favorite.
• Pumpkin purée – Go for a sugar-free one.
• Maple syrup – Raw honey and agave nectar work too.
• Coconut cream – Please use full-fat coconut cream. Low-fat is too thin and won’t provide much moisture or richness.
• Lemon juice – Reduce the amount by half if you use lime juice.
• Coconut oil – You can also use corn, vegetable, canola, or olive oil.
• Eggs – They should be room temperature so they don’t affect the batter’s consistency as you mix everything together.
• Vanilla extract – Feel free to use clear or pure extract (brown).

How To Make Paleo Pumpkin Bread

The secret for a tender paleo pumpkin bread is not over-mixing the batter. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F. Grease the loaf pan with coconut oil or non-stick spray. Set it aside.
• Whisk the dry ingredients. Mix the almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt, and pumpkin spice in a large bowl.
• Make the wet mixture. Combine the pumpkin purée, maple syrup, coconut cream, lemon juice, coconut oil, eggs, and vanilla extract in a separate bowl until smooth.

• Combine them. Gently fold the dry ingredients into the wet mixture until just-combined.
• Bake. Pour the batter into the prepared loaf pan. Spread it out evenly with a spoon or spatula. Bake for 53-55 minutes or until a toothpick inserted in the center comes out cleans.
• Serve. Remove it from the oven. Let it cool for 15 minutes. Slice, serve, and enjoy!

Tips & Variations

You can nail this easy paleo pumpkin bread and any other loaf recipe as long as you know which loaf pans are best for baking.

• Use add-ins. Stirring 1/2-1 cup shredded coconut, dried cranberries, chopped pecans, or walnuts into the batter will give each bite more flavor and texture.
• Add frosting. Once the bread has cooled, top it with your favorite vanilla, chocolate, salted caramel, or cream cheese frosting for a bit of creaminess.
• Make muffins. Line a muffin tray with liners. Fill them with batter until 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Choose the right pan. Don’t bake in glass loaf pans because they take longer to heat and affect the final texture of your bread. By the time the baking time is up, the bread will still be under-cooked in the center. Stick to a non-stick stainless steel loaf pan for best results.
• Cover it. If the top and edges of the bread are turning dark brown before halfway through the baking time, cover the loaf pan with foil for the remaining baking time to prevent the bread from burning.

Proper Storage

Doubling the recipe means you can always keep one in the freezer for a last-minute gatherings.

• Counter: Place it in a paper bag or cake dome for up to 2 days. This method isn’t recommended for high-humidity areas.
• Fridge: Store it in an airtight container for up to 7 days. Keep it away from onions to prevent the transfer of odors. Set it on the counter for 5-10 minutes before digging in.
• Freezer: Transfer it (whole or sliced) into a large freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20-30 minutes.

More Pumpkin Recipes To Try

• Gluten Free Pumpkin Oatmeal Cookies
• No Bake Pumpkin Energy Balls
• Pumpkin Pie Cupcakes
• Gluten Free Pumpkin Crinkle Cookies

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Paleo Pumpkin Bread

This tender paleo pumpkin bread recipe with vegan flours, coconut cream, and maple syrup is an easy fall-flavored dessert. 

Course Breakfast, Breakfast/Brunch, Dessert

Cuisine American

Keyword paleo pumpkin bread, paleo pumpkin bread recipe

Prep Time 8 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 12

Author Amy Stafford

Ingredients

• 1 cup Almond Flour
• 1/2 cup Tapioca Flour
• 1/4 cup coconut flour
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon pumpkin spice mix
• 1 cup pumpkin puree
• 1/2 cup pure maple syrup
• 1/3 cup full fat coconut cream
• 1 teaspoon lemon juice
• 3 tablespoons melted coconut oil
• 2 large eggs room temperature
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°
• Grease a 9 x 4 loaf pan (I used a bit of coconut oil)
• In a large bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt an pumpkin spice.
• In another large bowl whisk together until blended pumpkin puree, maple syrup, coconut cream, lemon juice, melted coconut oil, eggs and vanilla.
• Slowly add flour mix into pumpkin mix, stirring until blended.
• Pour batter into prepared loaf pan and bake until cooked through approximately 53-55 minutes.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This buttery apple cake with a tender crumb is ready in less than an hour for a fall-flavored bite. Dusted with powdered sugar for the finishing touch, it’s everything you’d expect from a fruity homemade cake.

Why You’ll Love This Apple Cake Recipe

If you’re looking for a new homemade dessert to try out once the leaves start falling, this easy apple cake is for you.

• Better than the bakery. Nothing beats the smell of freshly-baked cake in your kitchen, especially when you can use add-ins like shredded coconut.
• Freezer-friendly. Pop it out of the freezer whenever you need a last-minute sweet treat or have a late-night craving.
• Perfect for fall. Any dessert with sweet apples and powdered sugar screams “autumn is coming”.
• Great for beginners. The mixer takes care of most of the work so even beginner-level home cooks can nail this recipe.

What You’ll Need

Self-rising flour means you’ll get a light and fluffy cake without worrying about measuring out baking powder or baking soda. Scroll to the recipe card at the bottom of the post for exact amounts.

• Butter – You can use salted or unsalted butter for this.
• Self-rising flour – Make your own by subbing every cup for 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon baking soda.
• Eggs – Room temperature eggs are best for baking because cold ones affect the batter’s consistency.
• Sugar – Feel free to use white or light brown sugar. Dark brown sugar is okay as well but the loaf will be darker in color.
• Apples – They must be peeled.
• Powdered sugar – This is also called “confectioners’ sugar”.

What Apples Should I Use?

Fuji, Royal Gala, Honeycrisp, Granny Smith, and Braeburns are some of the best apples for baking because they hold their shape well in the oven. They’re sweet, slightly tart, and have a crisp bite. Once baked, they remain tender but they don’t soften to the point of almost dissolving into batters and baked goods.

How To Make Apple Cake

This fluffy apple cake is as easy as making a box-mix. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F. Grease the cake pan with non-stick spray. Set it aside.
• Beat the eggs. Add the eggs and sugar to a large bowl. Beat over medium speed for 5-6 minutes or until pale. Add the butter and continue beating until light and fluffy.
• Prep the batter. Sift the flour into the egg-butter mixture and mix until just combined. You can do this step with the mixer or by hand. Gently fold in the apples.

• Bake it. Pour the batter into the prepared cake pan. Spread it out evenly. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Serve. Remove it from the oven and let cool completely. Dust with powdered sugar, slice, and enjoy!

Recipe Tips & Variations

You can add warm spices, crunchy nuts, or even turn this apple cake recipe into bite-sized muffins.

• Use add-ins. Stirring 1/2-1 cup chopped walnuts, pecans, dried cranberries, raisins, or shredded coconut into the batter will give your cake more texture.
• Make muffins. Line a muffin tray with liners. Fill each one with batter until 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Add spices. Sprinkle 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, or 2 teaspoons apple pie spice into the sugar-butter mixture for more depth.
• Leave it shut. Once the cake is baking, stop opening the oven door to check on it. Turn on the oven light for sneak peeks or simply rely on the recipe time, but don’t open the door. Doing so drops the oven’s temperature every time and will result in a rubbery cake.
• Cover it. If the top and sides of the cake are browning too much before the 30 minute mark, cover the pan with foil for the remaining baking time to prevent burning.
• Line it. Avoid any sticking by lining the bottom and sides of the cake pan with parchment paper.

Proper Storage

Don’t leave the cake out under direct heat or sunlight to prevent spoilage.

• Counter: Place it in a paper bag or cake dome for up to 2 days. This method isn’t recommended for high-humidity areas.
• Fridge: Store it in an airtight container for up to 5 days. Keep it away from strong-smelling foods like chilis and onions to prevent the transfer of odors. Set it on the counter for 5-10 minutes before digging in to let it come down to room temperature.
• Freezer: Transfer it to freezer bags (whole or sliced). Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20-25 minutes.

More Apple Recipes To Try

• Apple Fig Baked Oatmeal Cups
• Apple Crisp Overnight Oats
• Gluten-Free Apple Cranberry Crisp
• Paleo Apple Pie Cupcakes

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Apple Cake

This fluffy apple cake recipe dusted with powdered sugar is an easy fall-flavored dessert once the leaves start falling.

Course Breakfast, Breakfast/Brunch, Dessert

Cuisine American

Keyword apple cake, apple cake recipe, easy apple cake recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8

Author Amy

Ingredients

• 6 tablespoons butter softened
• 2 3/4 cup self-rising flour
• 3 eggs
• 3/4 cup sugar
• 3 apples peeled, cored and diced (I used Fuji)
• Powdered sugar for dusting

Instructions

• Preheat oven to 350 degrees.
• Grease 8″ cake pan.
• Whisk eggs and sugar until pale and fluffy, then beat in butter until combined.
• Stir flour into the mix then add apples, mix till just combined (do not over mix)
• Pour into pan and bake for 40-45 minutes.
• Remove and let cool, when cool turn out onto cake stand or plate. Dust with powdered sugar.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This tender pumpkin cake with silky chocolate-cream cheese frosting will be the star of your Thanksgiving menu. It’s a freshly baked, warmly spiced, and ultra decadent fall treat to end dinner on a sweet note.

Why You’ll Love This Cake Recipe

This simple, two-layer pumpkin cake with luscious dark chocolate frosting is a fall-flavored classic.

• Prep-friendly. Freeze the cake layers in advance so all you need to do is stack and decorate when Thanksgiving comes around.
• Great for fall. Everyone loves pumpkin purée, dark chocolate, cream cheese, and sweet vanilla.
• Warmly spiced. A sprinkle of pumpkin spice, which has hints of cinnamon, nutmeg, and ginger, makes the perfect bite.
• Versatile. Turn the recipe into muffins, add tart cranberries, or drizzle with salted caramel sauce if you want to.

What You’ll Need

Spiced pumpkin and chocolatey cream cheese frosting are a heavenly flavor combination. Scroll to the bottom of the post for exact ingredient amounts.

For the Cake Batter

• Vegetable oil – Corn and canola oil are great swaps.
• Eggs – They must be at room temperature to prevent the batter from splitting.
• Sugar – Granulated, light brown, or dark brown sugar all work.
• Pumpkin purée – Try to use an organic or sugar-free purée.
• Pumpkin pie spice – Add your favorite or mix 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon ground nutmeg.
• Salt – Kosher salt is best.
• Baking powder – Make sure it’s not past its expiration date before adding it in.
• Cake flour – All-purpose flour works too.

For the Chocolate Frosting

• Salted butter – You can also use unsalted butter. Avoid margarine.
• Cream cheese – Go for full-fat cream cheese if possible.
• Powdered sugar – This is also called “confectioners’ sugar”.
• Milk – I prefer whole milk, but 2% is fine as well. Skip the plant-based milk because it’s water-based and will split the frosting.
• Vanilla extract – Feel free to leave it out.
• Chocolate chips – I used dark chocolate ones, but semi-sweet and milk chocolate chips work too.

How To Make Pumpkin Cake

Never frost a warm or semi-warm cake. Even the smallest amount of internal heat is enough to melt the frosting and cause a huge mess. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F. Grease two 9″ springform pans with non-stick spray. Set them aside.
• Make the batter. Except for the flour, use a hand mixer to beat all the cake batter ingredients in a large bowl until smooth. Gradually fold in the flour until just-combined.

• Bake it. Divide the batter between both of the prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack. Loose and remove the springform pans.
• Make the frosting. Beat the butter and cream cheese over medium speed in a large bowl until light and fluffy. Add powdered sugar 1/2 cup at a time, beating over low speed until completely smooth. Increase the speed to medium, and add the milk and vanilla extract, beating again until fully combined.
• Melt the chocolate. Place the chocolate chips in a microwave-safe bowl. Heat them in 30-second increments, stirring between each one, until completely melted. Slowly fold the chocolate into the frosting.
• Frost the cake. Place one of the cake layers on a cake stand. Evenly spread 1 cup of frosting over it with an offset spatula. Stack the second cake layer on top. Spread the remaining frosting all over it until completely coated.
• Serve. Refrigerate until ready to serve. Slice and enjoy!

Baker’s Tips & Variations

Crunchy walnuts and a salted caramel drizzle can take this fluffy pumpkin cake to the next level.

• Go double chocolate. Mix 1/4 cup unsweetened cocoa powder into the batter for a double chocolate-pumpkin cake.
• Use add-ins. Fold 1 cup chopped walnuts, pecans, chewy cranberries, or chocolate chips into the batter for more flavor and texture.
• Make muffins. Line a muffin tray with cupcake liners. Fill them with batter until 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Add frosting once cooled.
• Chill it. If you’re pressed for time, popping the cake layers into the freezer for 30 minutes will speed up the cooling process. That doesn’t mean they’ll be ready to frost right away after this, but you’ll save lots of time compared to letting them cool naturally.
• Add toppings. Once the cake is frosted, add a salted caramel drizzle on top. You can also sprinkle 1/4 cup chopped pecans or mini chocolate chips on top.
• Watch the temperature. Place an oven thermometer on the rack you bake the cakes on to make sure your oven is actually at 350F. If it’s not well calibrated, you may have to adjust the dial until it’s baking at the correct temperature.
• Prep ahead. Bake the cakes and refrigerate up to 2 days in advance. This way you just need to make the frosting and decorate on the day of your event.

Proper Storage

Make sure it’s fully cooled before storing to prevent spoilage.

• Counter: Place it in a cake dome, away from direct heat and sunlight, for up to 2 days.
• Fridge: Store it in an airtight container for up to 7 days. Keep it away from strong-smelling foods like onions and fish.
• Freezer: This works for the baked cake layers but not the frosted cake. Wrap each layer in plastic wrap twice. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and then frost as usual.

More Fall Desserts To Try

• Pumpkin Pie Cupcakes
• Paleo Pumpkin Chocolate Swirl Bread
• Pumpkin Pound Cake
• Apple Cake

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Pumpkin Cake

This warmly spiced pumpkin cake recipe with velvety cream cheese-chocolate frosting is a sweet end to any Thanksgiving dinner. 

Course Dessert

Cuisine American

Keyword pumpkin cake, pumpkin cake recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Author Amy Stafford

Ingredients

Cake Ingredients:

• 2/3 cup vegetable oil
• 4 large eggs
• 2 cup sugar
• 2 cup canned pumpkin purée
• 2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon plus 1/2 teaspoon each ground ginger and nutmeg
• 2 teaspoon salt
• 2 teaspoon baking powder
• 2 1/2 cups cake Flour

Frosting Ingredients:

• 1/2 cup salted butter at room temperature
• 3 ounces cream cheese at room temperature
• 2 cups powdered sugar sifted
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips or chopped dark chocolate

Instructions

Cake Directions:

• Preheat the oven to 350°F. Lightly grease or spray with baking pam two 9" spring form pans.
• Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth.
• Pour half mix into each of the prepared pans and bake for 30 minutes, or until tester (tooth pick) in center comes out clean. Let cool on wire rack. Loosen and remove sides.

Frosting Directions:

• In a large bowl, use an electric mixer to beat the butter and cream cheese at medium speed until creamy. Gradually add the powdered sugar 1/2 cup at a time, beating at low speed until blended.
• Increase speed to medium, and slowly add milk and vanilla, beating until smooth.
• Microwave the chocolate chips in a microwave-safe bowl at MEDIUM for 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth.
• When cakes are cool, place one cake on the cake stand. Place a generous cup of frosting in the middle and spread evenly with an offset spatula.
• Place second cake on top of the frosted cake.
• Place remaining frosting on top and spread out toward the edges. Use your spatula to spread the frosting around the edges, covering the cake completely.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This yogurt-pumpkin bread with hints of molasses from brown sugar will have your kitchen smelling like cozy fall spices. It’s made with whole-wheat flour for an earthy, fluffy loaf that you can definitely enjoy for breakfast.

Why You’ll Love This Recipe

If you love classic pumpkin dessert recipes, this warmly spiced pumpkin bread will be a hit once the leaves start falling.

• Freezer-friendly. Pop it out of the freezer whenever you need a last-minute breakfast or sweet treat.
• Wholesome. The combination of whole-wheat flour and Greek yogurt make this sweet loaf a more wholesome alternative to store-bought ones.
• Great for fall. Warm spices, pumpkin purée, and brown sugar are exactly what fall tastes like.
• Versatile. Turn it into muffins, add vanilla protein powder, top it with creamy frosting, or fold in chewy cranberries.

What You’ll Need

Nutty whole-wheat flour, spicy cinnamon, and earthy nutmeg pair beautifully with the pumpkin purée. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• All-purpose flour – Don’t swap it for cake flour because it won’t give the bread the structure it needs.
• Whole-wheat flour – It has a naturally earthy flavor that enhances the spices in the batter.
• Baking powder – Check the expiration date to make sure it hasn’t gone bad.
• Baking soda – Break up any small clumps with your fingers before adding it in.
• Salt – Kosher salt is best for this. Avoid coarse sea salt because it’s hard to dissolve.
• Spices – You need ground cinnamon and nutmeg.
• Pumpkin purée – Pick an organic or sugar-free purée.
• Brown sugar – Dark brown sugar is best, but light brown sugar is fine as well.
• Greek yogurt – I prefer non-fat unsweetened kinds.
• Canola oil – Vegetable, corn, and coconut oil work too.
• Egg whites – Make sure they’re at room temperature so they don’t separate the batter.
• Vanilla extract – Use clear or pure extract (brown).

How To Make Pumpkin Bread

This fluffy pumpkin bread gets it natural golden color from the velvety pumpkin purée and brown sugar in the batter. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F. Grease an 8.5×4.5″ loaf pan with non-stick spray. You can also rub it with butter and dust it with flour if you prefer. Set it aside.
• Whisk the dry ingredients. Mix the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl until well combined.
• Mix the wet ingredients. Beat the pumpkin purée, brown sugar, yogurt, oil, and egg whites in a separate bowl over low speed until smooth. Add the vanilla extract.

• Fold them. Gently mix the dry ingredients into the wet mixture. Continue beating until just-combined.
• Bake it. Pour the batter into the prepared loaf pan. Bake for 48-50 minutes or until a toothpick inserted in the center comes out clean. Remove it from the oven and let it cool for 10 minutes.
• Serve. Remove the cake from the loaf pan. Set it on a wire rack to cool completely. Slice, serve, and enjoy!

Tips & Variations

This tender pumpkin bread can go from a breakfast recipe to dessert by adding fluffy cream cheese buttercream.

• Frost it. Top the bread with Cool Whip or your favorite vanilla, chocolate, cream cheese, or caramel buttercream for creamy richness.
• Add protein. Add 1 scoop of vanilla protein powder into the dry ingredients for a heartier bite in the morning.
• Make muffins. Line a muffin tray with cupcake liners. Fill them with batter until 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Line it. Prevent any sticking by lining the bottom and sides of the loaf pan with parchment paper. Avoid aluminum foil.
• Use add-ins. Stir 1/2-1 cup chopped pecans, walnuts, chewy cranberries, or raisins into the batter for more flavor and texture.
• Add a swirl. Scoop 1/4 cup peanut butter, almond butter, or chocolate-hazelnut spread over the batter once in the loaf pan. Use a toothpick to swirl it around, creating patterns. Bake as usual.
• Go matcha. Mix 3 tablespoons matcha powder into the dry ingredients for a green tea variation of this recipe.
• Make it chocolatey. Whisk 1/4 cup unsweetened cocoa powder into the dry ingredients and fold 1/2 cup mini chocolate chips into the batter.

Proper Storage

Make sure it’s fully cooled before putting it away to prevent spoilage.

• Counter: Place it in a paper bag, container, or cake dome for up to 3 days.
• Fridge: Store it in an airtight container for up to 7 days.
• Freezer: Wrap it, whole or sliced, in plastic wrap twice. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20-30 minutes.

More Easy Pumpkin Recipes

• Paleo Pumpkin Bread
• Pumpkin Protein Muffins
• Paleo Pumpkin Spice Pancakes
• No Bake Pumpkin Energy Balls

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Healthy Pumpkin Bread

This spiced pumpkin bread recipe with whole-wheat flour, creamy yogurt, and brown sugar is the perfect fall-flavored breakfast. 

Course Breakfast, Breakfast/Brunch, Brunch

Cuisine American

Keyword easy pumpkin bread recipe, pumpkin bread, pumpkin bread recipe

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Author Amy Stafford

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup canned pumpkin puree
• 1 cup brown sugar
• 1/3 cup non-fat greek yogurt
• 1/4 cup canola oil
• 2 egg whites
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees
• Spray one 8 1/2″ x 4 1/2″ loaf pan with baking spray or butter and flour.
• In a medium bowl add add all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg mix together.
• In a mixing bowl of a stand mixer add pumpkin puree, brown sugar, yogurt, canola oil, and egg whites.
• Mix on low until blended and add in vanilla.
• Slowly pour flour mixture into pumpkin mix until blended.
• Bake for 48-50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes.
• Remove from pan. Serve and enjoy!

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

This oven-roasted pork shoulder recipe filled with garlicky figs is a juicy, show-stopping dish for gatherings. Served with herby red wine-fig sauce, every bite will be perfectly spiced and fruity.

Why You’ll Love This Pork Shoulder Recipe

If you want to impress your guests with a new, fancy dish this fall, this sweet-and-savory pork shoulder recipe is perfect for that.

• Perfect for special occasions. This pork shoulder might just steal the show if you serve it at an upcoming Thanksgiving dinner.
• Naturally-sweetened. The sauce doesn’t need processed sugars because there are dried figs and fruity honey in the recipe.
• Little oil. The oven does most of the work, which means you don’t need any oil other than for searing the pork.
• Full of fall-flavors. Red wine, herby thyme, and figs are an easy but elevated flavor profile for a fall-themed meal.

Recipe Ingredients

Spicy anise and dry red wine combine to create a sauce full of licorice-like spiced goodness. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Figs – Use dried, not fresh ones.
• Honey – Raw honey and agave nectar are best. Avoid maple syrup because it’s too smokey.
• Spices and herbs – You need anise seeds, fresh thyme, salt, and black pepper.
• Red wine – I used a dry Pinot Noir, but Malbec and Cabernet Sauvignon work too.
• Pork shoulder – This is also called “Boston butt”.
• Garlic – Fresh garlic and garlic paste are best.
• Butter – Reduce the salt in the rest of the recipe if you use salted butter.
• Olive oil – You can also use vegetable, corn, or canola oil.
• Lemon juice – Feel free to use orange juice or half the amount of lime juice.

Is Pork Shoulder Roast The Same As Pork Butt Roast?

No, pork shoulder and pork butt are not the same. However, they both come from the pig’s shoulder area. Pork shoulder goes from the lower shoulder to where the leg begins. It isn’t a very fatty or marbled meat. On the other hand, pork butt is right above pork shoulder, closer to its spine/back. It’s well marbled and has higher amounts of fat.

How To Make Pork Shoulder With Fig Sauce

Don’t skip the searing or deglazing steps because they add depth and help concentrate the pork’s flavor. Scroll to the bottom of the post for the pork shoulder recipe card.

• Simmer the figs. Add the figs, honey, anise, 1 tablespoon thyme, and 1 cup wine to a medium-sized pot. Cover it and bring it to a boil. Reduce the heat and simmer for 10-12 minutes or until the figs are tender. Strain half of the mixture and fold in half of the garlic. Reserve the rest of the saucy mixture.

• Prep the pork. Place 4-5 strings of butcher’s (or baker’s) twine about 1 1/2″ away from each other in a lengthwise fashion. Use a knife to cut 3/4s of the way through the pork shoulder. Place the pork over the twine and open it up like a book.
• Tie it. Spread the garlic-fig mixture on the pork. Grab the ends of each piece of twine and tie them so the pork closes up tightly. This will also prevent the fig mixture from spilling out in the oven.
• Season it. Preheat the oven to 325F. Whisk 1 tablespoon thyme, salt, pepper, and 1 tablespoon oil in a bowl until smooth. Rub it on all sides of the pork.
• Sear the pork. Add 2 tablespoons of butter and the remaining oil to a Dutch oven over medium-high heat. Add the pork and sear it for 2-3 minutes per side or until browned on all sides. Remove the pork from the Dutch oven and set it aside.

• Deglaze the pan. Reduce the heat to medium and add the remaining butter and garlic. Cook for 1 minute, stirring continuously to prevent burning. Pour in the remaining wine and bring it to a gentle boil. Use a wooden spatula or spoon to scrape the bottom of the Dutch oven to remove any browned bits.

For Roasting and the Sauce

• Bake it. Return the pork to the Dutch oven. Cover it and bake for 2 1/2 hours or until almost completely tender. Stir the reserved fig mixture into the pot, making sure it coats the pork. Continue baking (covered) for another 30 minutes or until falls-apart tender. Remove it from the heat, wrap the pork in foil, and let it cool.
• Make the sauce. Skim the fat from the pot. Transfer the cooking juices to a pan. Boil over high heat for 5 minutes, or until it reduces to 2 cups. Stir in the remaining thyme. Season with lemon juice, salt, and pepper. Set it aside.
• Serve. Carefully remove the twine from the pork. Cut the meat into 1/2-1″ thick slices. Garnish with thyme sprigs and serve the sauce on the side. Enjoy!

Tips & Variations

You can take this pork shoulder recipe to the next level by adding chewy peaches to the sauce and blending it for a smooth gravy.

• Ask the butcher. When you buy the pork, ask the butcher to remove any excess fat and/or skin for you. They can also cut the slit for the fig-garlic mixture.
• Reduce clean-up. Use the Dutch oven lid as a resting plate for the pork once you’ve seared it. This way you don’t have to worry about dirtying another cutting board or dish.
• Make a gravy. For a thicker sauce, process all of the cooking juices (including the figs) with an immersion blender until smooth.
• Add smokiness. Cook 5-6 bacon strips in the Dutch oven until crispy before you simmer the figs, so it should be the first thing you do. Remove the bacon from the heat and set it aside, but keep the bacon grease. Add all of the ingredients needed for simmering the figs and continue with the recipe as usual. Chop up the bacon and sprinkle it over the pork right before serving.
• More fruits. Adding 1/2 cup dried peaches or apricots to the simmered fig mixture will pack the sauce with subtle hints of tartness to balance out the flavors.
• Stick to the center. Never bake on the bottom or top oven racks. The bottom one will burn your dish because the heat’s very direct, while the top one will leave you with under-cooked pork because it’s too cool. Always bake/roast in the center oven rack for best results.

What To Serve With Pork Shoulder

This juicy pork shoulder recipe will have all your guests impressed with your cooking skills. I love serving it with Crispy Mini Potatoes and Holiday Green Beans on the side. Other veggie sides include my Roasted Brussels Sprouts, Roasted Asparagus, and Instant Pot Artichoke. For a warm and comforting soup, try my Creamy Roasted Cauliflower Soup or Mushroom Soup.

Proper Storage

You can reduce clean-up if you store and reheat this pork shoulder recipe in the Dutch oven.

• Fridge: Place it in an airtight container for up to 4 days. Discard immediately if it tastes sour or the sauce is bubbly.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave in 20-second increments until warm. For large portions, use the oven at 300F for 30-40 minutes.

More Pork Recipes To Try

• Chipotle Pork Burrito Bowls
• Grilled Pork Tenderloin
• Grilled Pork Chops and Peaches
• Orange Rosemary Pork Tenderloin

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Pork Shoulder with Fig Sauce

This sweet-and-savory pork shoulder recipe with honey, red wine-fig sauce, and lots of fruity figs is perfect for Thanksgiving dinners. 

Course Dinner, Main, Main Course

Cuisine American, Mediterranean

Keyword how to cook pork shoulder, pork shoulder recipe, pork with fig sauce

Prep Time 35 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 35 minutes minutes

Servings 6 servings

Author Amy Stafford

Ingredients

• 10 oz dried Mission figs stems removed, halved lengthwise
• 1 tablespoon honey
• 1/2 teaspoon anise seeds
• 2 tablespoons plus 1/2 teaspoon chopped fresh thyme
• 3 1/4 cups Pinot Noir red wine divided
• 3 1/2 pounds boned pork shoulder
• 4 garlic cloves minced
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons butter
• 3 tablespoons olive oil
• Juice from 1/2 lemon

Instructions

• Put figs, honey, anise, 1 tbsp. thyme, and 1 cup wine in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer until figs are just tender when pierced, 10 to 12 minutes. Let cool and then chop
• Add half of the garlic and half of the figs in a bowl and stir to combine. Keep remaining garlic and figs separate.
• Using a sharp knife cut along the side of the shoulder bone, cut ¾ through the meat and open out the meat like and book.
• Take 4-5 strings of bakers twine so that it is spaced about 1 ½” intervals lengthwise under shoulder so that you will be able to easily pull end of strings together and secure
• Take half of the fig and garlic mix and spread in opening on shoulder
• Set aside remaining garlic and figs and their liquid.
• Secure bakers twine so that roast is secure and your fig mix will not fall out during cooking.
• Preheat oven to 325°. In a small bowl, combine 1 tbsp. thyme, 1 1/2 tsp. salt, 1/2 tsp. pepper, and the oil. Rub all over roast.
• In Dutch oven heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add shoulder and sear until brown on all sides. Should take 8-10 minutes total. Once browned transfer shoulder to a cutting board.
• Reduce heat to medium. Add remaining butter and garlic, stirring often until the garlic begins to turn light golden, about 1 minute.
• Pour in remaining wine from bottle and bring to a boil, scraping up browned bits with a wooden spoon.
• Add shoulder back into Dutch oven, cover and place in oven. Bake pork until almost tender when pierced, 2 1/2 hours.
• Stir reserved fig mixture into Dutch oven with shoulder and bake, covered, until meat is tender, 30 minutes more. Pork should be falling apart. Transfer to cutting board and tent with foil while it cools.
• Skim fat from pan juices. Place pan with juices on stove top and boil over high heat until reduced to 2 cups, about 5 minutes. Stir in 1/2 tsp. thyme. Season with lemon juice, more salt, and pepper if you like. Set it aside.
• Remove twine from pork, then cut meat crosswise into thick slices. Garnish with thyme sprigs and serve with sauce.

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life