Growing As a Food Blogger

This post brought to you by National Restaurant Association Educational Foundation. The content and opinions expressed below are that of Apple of My Eye.

Food blogging has brought me so many things.

If you had told me five years ago that I would have been “working” in anything related to the food industry, I would have laughed. As a girl who grew up her entire life thinking that she would be in medicine and working hard academically to achieve that purpose (organic chemistry and physics, I’m lookin’ at you), cooking and baking served as a creative outlet that helped me destress and unwind after having my head in the textbooks all day. Little did I know, food blogging has brought me so much more in terms of gaining friends and relationships with all of you readers as well as learning tons of transferable skills. I’ve gained opportunities I NEVER thought I would have and it’s lead me to a career that I never dreamed I’d be able to grow in. The kitchen is my happy place and being able to cook and bake as a small business while in college makes me feel unbelievably lucky.

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Vegan Pumpkin Spice Bedtime Drink

Vegan Pumpkin Spice Bedtime Drink- 100 calories and only 4 ingredients!

Hi friends!

I’m sorry to have been MIA lately. It’s been difficult to keep blogging up after the chaos that comes with moving back to school and settling in. Having two long organic chemistry labs + the lab reports that come with them on top of a full schedule doesn’t help too much either. I have lab on Mondays and Wednesdays from 6-10 at night and come home with absolutely no drive to get a recipe post up (fun fact: they usually take me around 4-6 hours each!). The one thing I DO want to do is unwind with something comforting to drink before tackling more things on my to-do list.

My current late-night drink of choice?

A Vegan Pumpkin Spice Bedtime Drink!

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Best-Ever Vegan Pumpkin Spice Muffins

Best-Ever Vegan Pumpkin Spice Muffins- I've never tasted a vegan muffin that was so identical to the real thing! Fluffy, full of fall flavors, and only 180 calories each.


It’s vegan perfection in a baked good. You know how a lot of vegan desserts leave something to be desired? Dry, tasteless, and a general “off-ness” that, while decent, aren’t something I’d choose to eat over it’s non-vegan counterpart.

Not these Pumpkin Spice Muffins. THESE blow my mind.

Best-Ever Vegan Pumpkin Spice Muffins- I've never tasted a vegan muffin that was so identical to the real thing! Fluffy, full of fall flavors, and only 180 calories each.

When I set off to make a vegan muffin recipe, I knew my first requirement would be to nail the texture. In my experience, while vegan desserts can be good if made right, you just know you’re eating something that’s lacking the normal eggs, butter, etc that make non-vegan desserts so delicious. These sweet little angels mimic the moist fluffiness to absolute perfection. I had all 10 of my housemates sample them (including two house boyfriends) and none of them would have guessed that they had no animal products in them.

Mind = BLOWN.

I know I’m being a bit redundant, but I’m just so ecstatic about how these turned out and really want to sing out how freakin’ amazing these taste. In my honest opinion, they’re better than any normal pumpkin muffin I’ve ever had!

Best-Ever Vegan Pumpkin Spice Muffins- I've never tasted a vegan muffin that was so identical to the real thing! Fluffy, full of fall flavors, and only 180 calories each.

Think all the flavors of fall + soft, pillow-y inside + perfect muffin top + crunchy walnuts and pecans + maybe even a little drizzle of maple syrup if you’re feeling fancy. Even if you aren’t following a vegan diet, these will rock your tastebuds.

I don’t think it’ll come to a surprise to any of my readers that I don’t have any sort of food allergy or dietary preference that keeps me from eating vegetarian or vegan. I guess you could say I’m an omnivore through and through. However, I’m all for eating a more plant-based diet and reducing your carbon footprint as much as possible in a way that doesn’t leave you feeling unsatisified. Healthy vegan food can be so, so delicious, as evident by this recipe!

Best-Ever Vegan Pumpkin Spice Muffins- I've never tasted a vegan muffin that was so identical to the real thing! Fluffy, full of fall flavors, and only 180 calories each.

This recipe it friendly to vegan and vegetarian diets with the help of Silk Almondmilk, which helps bind all the ingredients together in sweet symphony and keeps the muffins soft + super moist on the inside.

If you’ve never heard of Silk before, it is one of the leaders of the non-dairy milk world who is making dairy milk seriously jealous. With 50% MORE calcium than dairy milking, a smooth flavor (in soy, almond, and coconut milk!), ZERO cholesterol, and less fat compare to milk from animals, Silk is seriously changing up the milk game and allowing those with allergies to get their milk fix in as well!

Now Silk is challenging YOU to take charge of your #MeatlessMondayNight and start cookin’ and bakin’ up some non-dairy goodness in your own kitchen. Head on over to see how you can sideline meat for recipes and a chance to win a fantastic giveaway! Need to find some Silk product near you? Find them with this store locator!


A big thanks to my friends over at Silk for sponsoring me with the yummy tools to make this recipe happen!

4.5 from 2 reviews
Best-Ever Vegan Pumpkin Muffins
Prep time
Cook time
Total time
Serves: 14 muffins
  • 1¾ cup flour
  • ½ cup white sugar
  • ½ cup light brown sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • ¾ tsp ground ginger
  • 1 cup pureer pumpkin
  • 2 tsp vanilla
  • ½ cup Silk Original Almond Milk
  • ½ cup olive oil
  1. Preheat the oven to 375 degrees.
  2. Combine the flour, white sugar, brown sugar, baking powder, salt, cinnamon, and ground ginger in a medium-sized bowl. Mix thoroughly, then stir in the pureed pumpkin, vanilla, almond milk, and olive oil.
  3. Line a muffin tin and fill each ⅔ of the way full. If desired, top with your nuts of choice and sprinkle a ½ tsp of brown sugar on top of each muffin.
  4. Bake for 16-20 minutes or until a toothpick inserted comes out clean. If your nuts begin to get a little too toasty, cover lightly with aluminum foil.
  5. Serve with a drizzle of maple syrup!
Nutrition Information
Serving size: 1 muffin Calories: 180 Fat: 8.1g Saturated fat: 1.1g Carbohydrates: 27.4g Sugar: 14.7g Sodium: 99mg Fiber: 1.2g Protein: 2g Cholesterol: 0mg

Best-Ever Vegan Pumpkin Spice Muffins- I've never tasted a vegan muffin that was so identical to the real thing! Fluffy, full of fall flavors, and only 180 calories each.

What I Ate Wednesday…

Hi everyone! I’ve been a little MIA lately on the blog and I wanted to pop in with a quick What I Ate Wednesday to show you guys my eats lately. It’s week 1 at UCSB and so I finally have some more diversity in my meals than my normal routine.

My morning started at 6:30 with a cup of coffee as I did a few bloggy things like scheduling pins, sending out my recipe newsletters, and reply to emails. I’ve been way too lazy to make a cup of coffee the old-fashioned way lately and have recently discovered the magic of Trader Joe’s cold brew coffee. I just add about 1/3 of a cup into my mug, top it off with water, and microwave it for a minute or so. It’s beautifully simple and I can get my coffee fix in super fast!

On Tuesdays and Thursdays I have an 8 a.m deep sea biology class (yes, it’s just as cool as it sounds!) so I usually end up grabbing sometime on campus after I get out at 9:15. I have trouble eating super early in the morning, so it just sits better in my stomach to let myself wakeup before chowing down. My favorite healthy breakfast find is still a bowl of steel cut oatmeal with brown sugar crumble + banana slices from the Jamba Juice next to our university center. I usually grab a coffee to go along with my oats, but just wasn’t feeling it today. I read an old Food Network magazine + edited wedding photos during the gap between my next class at 11.

WIAW Sept 29-5

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Old-Fashioned Pumpkin Spice Donuts

These Pumpkin Spice Donuts have all the flavors of fall and are fluffy, soft, and topped with the perfect dusting of spiced sugar!

Old Fashioned Pumpkin Spice Donuts

I’m not sure if you guys are ready for all the yum that these donuts pack.

Pillow-y insides, perfect golden fried outside, and with a glorious sugar dusting that will rock your fuzzy fall socks off. I am in dessert H-E-A-VE-N.

Old Fashioned Pumpkin Spice Donuts

It’s been a hot second since I’ve made any sort of fried food. I think my last experience (which actually was the first time I ever fried a dessert) was 4 or 5 years ago when I made homemade churros. They turned out delicious, which isn’t all that surprising because frying sweets essentially has the same effect that adding bacon to things has. Instant yum elevation. *poof*

I have been dying to make churros again and came thisclose to creating a pumpkin spice churro recipe for you guys, but at the last moment I decided to go with an old classic as my vessel to carry my fall flavors on: an old fashioned cake donut.

You see, I am a donut FIEND and don’t (donut?) think I’ve ever met a fried friend that I haven’t liked. My all-time favorite flavor is old-fashioned with strawberry frosting and it has been my personal quest these last few years to find the PERFECT ‘nut. I’ve come pretty close, but after one bite of these love bites I think I need to put my quest aside and focus on stuffing as many of these into my mouth as possible.

Old Fashioned Pumpkin Spice Donuts-1

Oh! And let’s talk about how it’s not officially fall and I can stop apologizing every time I post any fall-related recipes. I couldn’t hold out and drank the blogger pumpkin spice kool-aid early on in the month with my Pumpkin Spice Protein Smoothie and Pumpkin Spice Baked Oatmeal ( <— the best) and felt slightly guilty since I know there’s that white girl stigma of being super #basic with all things boots, PSL, and gushing about the leaves changing color (which doesn’t happen here in Southern California so I get a pass on that one). Now that it’s officially passed the first day of fall, I am going to be unapologetically seasonal MUHAHA.

Old Fashioned Pumpkin Spice Donuts

5.0 from 1 reviews
Pumpkin Spice Donuts
Cook time
Total time
Serves: 15 donuts
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • ½ tsp cinnamon
  • ½ tsp pumpkin spice
  • ½ stick unsalted butter (1/4th cup), melted
  • 2 eggs
  • 1 cup original almond milk
  • 4½ cups flour + more as needed
  • ⅔ cup sugar
  • ½ tsp cinnamon
  • ½ tsp pumpkin spice
  1. In a large bowl, stir together the sugar, baking powder, salt, cinnamon, and pumpkin spice.
  2. Mix in the melted butter, eggs, and almond milk until evenly combined. Mix in the 4 cups of flour, adding up to a ½ cup of extra flour to help the dough come together and for you to be able to work with it with your hands.
  3. Chill the dough in the fridge for at least an hour.
  4. Once the hour is up, start heating up 2 inches of oil in a large pot. While the oil is heating up, roll out the dough and cut circular shapes. *I used a tall glass and a water bottle cap to punch out the center hole.
  5. Once the oil is at roughly 350 degrees, add in small batches of the uncooked dough and flip them over once one side puffs up and becomes a golden brown.
  6. Drain the donuts on paper towels to remove excess oil and quickly mix them with the spice and sugar mixture. Enjoy!
Adapted from


This conversation is sponsored by Silk. The opinions and text are all mine.