...based on autumn's star flavors, plus healthy additions like spinach, kale, garlic, and ginger, and a little bit of spice.
I'm all for the sweet pumpkin treats during this time of the year. Pumpkin muffins, cookies, pancakes, pumpkin spice lattes, and of course, pumpkin pie. But savory pumpkin dishes are equally delicious, because—you know, it's a squash.

And if you can mix the pumpkin with savory and sweet, it is heaven. For real.

This is one of my favorite soups to make. It's full of so much healthy goodness, it all cooks in one lovely pot, and it makes your house smell amazing. Take that, Yankee Candle. I have pumpkin spice with a hint of cranberry on my stove.

 
 
...based on your (my?) typical autumn kitchen experiment with pumpkin, maple, and all things delightfully comforting.
I based this recipe on a few different recipes I found while I was lost in a Pinterest vortex last week. I just bought a mini muffin pan (somehow my old one got abandoned during a move! How sad) and wanted to use it. During my recipe search, I was intrigued by the use of molasses and maple as natural sweeteners in the same recipe, so I made sure to include them!
Baking is always more difficult than cooking when it comes to experimenting and combining recipes. You can taste as you go with most cooking, but if you taste uncooked muffin batter you'll probably just come to the conclusion that it'll taste like raw egg and a stalk of wheat. Probably not what you're going for, so instead, you cross your fingers and hope it turns out edible.
Thankfully, I had the forethought to make notes as I went (I don't always—many recipes have been lost for this reason...some for better, some for worse, I'm sure), because these turned out exactly as I'd hoped they would. I paired them with this harvest spice tea and was in heaven. 

They're also great to take along to work or school for a midday snack, or if you're the type of person who forgets to eat breakfast (ahem, my husband! Ha). 

 
 
...based on a flourless recipe that combines pumpkin and TWO kinds of chocolate.
Did I have you at "two kinds of chocolate"?

Or "flourless"? (No white flour, that is.) Did I also mention there's no oil or butter in the recipe? And it doesn't call for an excessive amount of sugar, either. These are all winning points in my book!
As far as sweet treats go, I'd say these fall on the healthier end of the spectrum.

And they taste amazing. They have a warm, comforting spiced pumpkin flavor, and the chocolate makes them feel decadent. They're at a nice crossroads of chewy and cakey—altogether, so delicious that I'm pretty sure the husband and I both had one or two before I finished taking photos of them.