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Don’t you love Thanksgiving? I used to think that Christmas was my favorite, but the older I get the more I love Thanksgiving. We stay at home and eat. And nap. And eat. And the kids run around like their Apache ancestors in fitting fashion.

We have so many new and beautiful things to be thankful for this year (some of which are the reason why this blog has been so neglected lately) and after Thanksgiving I have a line up of posts to tell you all about them along with a couple of delightful recipe posts and a couple of photography posts based off all the questions I’ve been getting!  I can also now share a little about the weekend we had with Bethany & Lauren! And if you haven’t seen them yet, check out their videos on – I can’t even being to tell you how inspiring and gorgeous these two are! Happy Thanksgiving! xxoo

Lindsay made these bundts for our family halloween party and then again on Saturday at my parents where they barely made it through the pictures… they are SO delicious it’s wrong! If you don’t have your own adorable bundt pan, we’ve found some adorable styles both here and at Williams-Sonoma.

For this new recipe, I wanted to make something that was reminiscent of fall, the holiday’s, and cozying up by the fireplace, all in one bite. These mini bundts completely hit the spot!

The pumpkin spice covered in maple spice icing (there is almost no such thing as too much spice!) is literally a dream come true. Make these for any and every party and holiday coming up, just so you can eat them again!


3 cups flour

1 tablespoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ginger

1/4 teaspoon nutmeg

Big pinch of cloves

1 teaspoon salt

1 teaspoon baking powder

2 teaspoon baking soda

1 1/2 cup brown sugar, packed

1 15 ounce can pumpkin

1 1/3 cup canned full fat coconut milk

1 tablespoon apple cider vinegar

2 tablespoons molasses

3/4 cup melted coconut oil

Preheat oven to 350 degrees & grease the pan.

In a medium bowl combine flour, spices, salt, baking powder, baking soda and brown sugar.

In a separate large bowl using a whisk or mixer beat pumpkin, coconut milk, apple cider vinegar, molasses & coconut oil. By hand gently fold dry ingredients into wet with a spatula until just combined. Do not over mix. Batter will be very thick.

Spoon a heaping tablespoon size dollop into the greased mini bundt pan. Bake for 18-20 minutes.

After they’ve finished baking, remove from oven and let sit for only a couple of minutes. Invert onto a cooling rack with a piece of parchment or wax paper underneath. Ice while warm.


2 cups powdered sugar (sift if lumpy)

1 teaspoon maple flavor

A pinch of allspice

1-3 tablespoons non-dairy milk (start with 1 tablespoon and add more to reach your desired consistency)