Road Trip to Seattle: The Eagles, Pumpkin Muffins and Pike Place Market

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There’s something special about a road trip to Seattle—the open highway, good music, and the promise of unforgettable experiences waiting at the end. From eating homemade pumpkin muffins the road to singing along at The Eagles concert, this trip was the perfect blend of comfort, adventure, and classic Seattle charm. Add in a stroll through Pike Place Market, with its fresh food, iconic views, and bustling energy, and it became a getaway I won’t soon forget.

In this post, I’m sharing highlights from our Seattle road trip, including what we ate, where we went, and why this city continues to be one of my favorite travel destinations—especially in the fall.

Our Road Trip to Seattle: A Fall Adventure

Time flies faster than we realize. One minute it’s October 1st, the next, the month has disappeared. Life moves quickly, and I’ve decided it’s time to check items off my bucket list. Seeing The Eagles live was at the top. When I learned they were coming to Seattle—just four hours from Portland—I knew this was my chance.

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Planning the Perfect Road Trip

I got the tickets, Denise booked the train (which stops at the stadium!), and her brother offered a place to stay. We packed wine, cheeses, fruit, crackers, chocolate, and Denise’s pumpkin muffins. A quick stop at the coffee drive-thru for lattes, and we were ready for adventure.

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Train Trouble Turns Into Road Trip Fun

Fifteen minutes at the train station, and we learned the train was cancelled. Plan B? Hit the road! Her husband drove us to Portland, so she had to call him to come back and get us. After dropping him off we took the car and off we went—road trip to Seattle!

Once in the city, we dropped off our bags, grabbed a Lyft, and arrived at the stadium with 30 minutes to spare. Quick stop at the Beer Garden, and we were ready for the show.

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The Eagles Concert Experience

The opening act, The Doobie Brothers, was amazing. Then the lights dimmed, and the unmistakable harmony of The Eagles filled the arena.

• Seven Bridges Road opened the show beautifully.
• Deacon Frye performed Take It Easy in tribute to his father, Glenn Frye.
• Vince Gill sang Take It to the Limit, bringing tears to our eyes.
• Joe Walsh showcased his hits and solo work—absolutely incredible.

It was an emotional rollercoaster: a tribute to friends, a celebration of talent, and a comeback story all in one unforgettable night.

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Late-Night Eats Near the Stadium

After the concert, we were starving. Most restaurants were closed, but we finally found a pub serving food. Lesson learned: always eat before a concert!

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Exploring Pike Place Market

The next day, we visited Pike Place Market. The market was bustling, full of fresh food and unique shops.

Must-Try Foods

• Bavarian Meats: Denise had a brat on a bun with kraut, I tried curry sausage with fries—delicious!
• Le Panier: For dessert, I enjoyed the Amandine—a croissant with crème d’amande and toasted almonds, paired with a cappuccino. Pure bliss.

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Pumpkin Muffins for the Road

Denise baked pumpkin muffins with chocolate chips—perfect for travel. They kept us energized and cozy throughout the trip. Check out my version of the recipe below.

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Road Trip Reflections

This adventure was a perfect mix of music, food, and friendship. We ticked an item off my bucket list, discovered amazing eats in Seattle, and made unforgettable memories.

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Chocolate Chip Pumpkin Muffins

These soft, fluffy Chocolate Chip Pumpkin Muffins are quick to make and perfect for fall baking. Using avocado oil keeps them moist with a neutral flavor that lets the pumpkin spice and chocolate shine. They’re great for breakfast, snacks, or sharing with friends.

Yields: 32–36 muffins

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Ingredients

• 3 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 large eggs
• 2 cups granulated sugar
• 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
• 1½ cups avocado oil
• 1½ cups chocolate chips

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Instructions

1. Preheat the oven
   Preheat your oven to 350°F (175°C). Line muffin tins with paper liners or lightly grease them with non-stick spray.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, pumpkin pie spice, salt, and baking soda. Set aside.
3. Mix the wet ingredients
   In a large bowl, beat the eggs. Add the sugar, pumpkin purée, and avocado oil. Stir until smooth and fully combined.
4. Combine wet and dry
   Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
5. Add chocolate chips
   Gently fold in the chocolate chips.
6. Fill the muffin tins
   Spoon the batter into prepared muffin cups, filling each about ⅔ full.
7. Bake
   Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and enjoy
   Let muffins cool slightly before removing from the pan. Serve warm or at room temperature.

Click here for printable recipe: Chocolate Chip Pumpkin Muffins

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Notes & Tips

• Why avocado oil? Avocado oil is a great substitute for canola oil because it has a neutral flavor and keeps baked goods moist and tender.
• Healthier option:
  • Reduce avocado oil to 1 cup
  • Add ½ cup unsweetened applesauce (or plain Greek yogurt)
  • Reduce sugar to 1½ cups
    These changes lower the overall fat and sugar while keeping the muffins soft and flavorful.
• Do not overmix the batter—stir just until combined for light, fluffy muffins.
• Storage: Store at room temperature for up to 2 days or freeze for up to 3 months in an airtight container.

Enjoy!

More recipes like this:

• Banana Blueberry Bread with Walnuts (Easy & Moist)
• Cranberry Orange Bread with Orange Glaze
• Gluten-Free Blackberry Lemon Blondies